PMID- 29424233
OWN - NLM
STAT- MEDLINE
DCOM- 20180316
LR  - 20211204
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 66
IP  - 9
DP  - 2018 Mar 7
TI  - Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, 
      California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.
PG  - 2121-2128
LID - 10.1021/acs.jafc.7b06025 [doi]
AB  - Oleuropein, ligstroside, and related hydrolysis products are key contributors to 
      olive bitterness, and several of these phenolics are implicated in the prevention 
      of lifestyle age-related diseases. While table olive processing methods are 
      designed to reduce oleuropein, the impact of processing on ligstroside and 
      related hydrolysis products (e.g., oleacein, oleocanthal, hydroxytyrosol 
      glucoside, ligstroside aglycone, and oleuropein aglycone) is relatively unknown. 
      Herein, levels of these compounds were measured in Spanish-style green (SP), 
      Californian-style black ripe (CA), and Greek-style natural fermentation (GK) 
      olives using rapid ultrahigh-performance liquid chromatography (UHPLC) tandem 
      mass spectrometry (MS/MS). GK olives had the highest concentration of all 
      compounds measured, with the exception of oleocanthal, which was highest in SP 
      olives (0.081 mg kg(-1) wet weight (w.wt)). CA olives had the lowest levels of 
      most compounds measured, including ligstroside (0.115 mg kg(-1) w.wt) and 
      oleuropein (0.974 mg kg(-1) w.wt). Hydroxytyrosol was the predominate compound in 
      all three styles of commercial olives, with similar concentrations observed for 
      GK and SP olives (134.329 and 133.685 mg kg(-1) w.wt, respectively) and 
      significantly lower concentrations observed for CA olives (19.981 mg kg(-1) 
      w.wt).
FAU - Johnson, Rebecca
AU  - Johnson R
AD  - Department of Food Science and Technology , University of California, Davis , One 
      Shields Avenue , Davis , California 95616 , United States.
FAU - Melliou, Eleni
AU  - Melliou E
AD  - Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy , 
      University of Athens , Panepistimiopolis Zografou , GR-15771 Athens , Greece.
FAU - Zweigenbaum, Jerry
AU  - Zweigenbaum J
AUID- ORCID: 0000-0003-3844-737X
AD  - Agilent Technologies , 2850 Centerville Road , Wilmington , Delaware 19808 , 
      United States.
FAU - Mitchell, Alyson E
AU  - Mitchell AE
AUID- ORCID: 0000-0003-0286-5238
LA  - eng
PT  - Comparative Study
PT  - Journal Article
DEP - 20180220
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Iridoid Glucosides)
RN  - 0 (Iridoids)
RN  - 0 (Phenols)
RN  - 2O4553545L (oleuropein)
SB  - IM
MH  - California
MH  - Chromatography, High Pressure Liquid
MH  - Fermentation
MH  - Food Handling
MH  - Fruit/chemistry/microbiology
MH  - Greece
MH  - Humans
MH  - Iridoid Glucosides
MH  - Iridoids/*chemistry/metabolism
MH  - Molecular Structure
MH  - Olea/*chemistry/microbiology
MH  - Phenols/*chemistry/metabolism
MH  - Spain
MH  - Tandem Mass Spectrometry
MH  - Taste
OTO - NOTNLM
OT  - MS/MS
OT  - Olea europaea
OT  - UHPLC
OT  - ligstroside
OT  - oleacein
OT  - oleocanthal
OT  - oleuropein
OT  - oleuropein aglycone
OT  - olives
OT  - phenolics
EDAT- 2018/02/10 06:00
MHDA- 2018/03/17 06:00
CRDT- 2018/02/10 06:00
PHST- 2018/02/10 06:00 [pubmed]
PHST- 2018/03/17 06:00 [medline]
PHST- 2018/02/10 06:00 [entrez]
AID - 10.1021/acs.jafc.7b06025 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2018 Mar 7;66(9):2121-2128. doi: 10.1021/acs.jafc.7b06025. 
      Epub 2018 Feb 20.