1-Acetoxypinoresinol

Alternative Name(s)

1-Acetoxypinoresinol
8-Acetoxypinoresinol
Acetoxypinoresinol

IUPAC Name – [(3R,3aS,6S,6aR)-3,6-bis(4-hydroxy-3-methoxyphenyl)-3,4,6,6a-tetrahydro-1H-furo[3,4-c]furan-3a-yl] acetate

Empirical Formula – C₂₂H₂₄O₈

Molecular Weight – 416.43

Exact Mass – 416.15

Elemental Analysis – C, 63.45; H, 5.81; O, 30.74

Classification – Lignans

1-Acetoxypinoresinol Compound Image

OliveNet^TM Library / Phenols / Lignans / 1-Acetoxypinoresinol

Concentration analysis (mg/kg)

Wastewater
Virgin oil

0.2[1]

3.8-6.0[2], 0.2-15.6[3], 2.4[4], 0.1-36.2[5]

External Links

ChEBI ID - 582
PubChem CID - 442831
HMDB - HMDB33280

References

Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.
Servili, M., et al., Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Journal of Agricultural and Food Chemistry, 2007. 55(16): p. 6609-6618.
Carrasco-Pancorbo, A., et al., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. J Agric Food Chem, 2006. 54(21): p. 7984-91.
Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.
Gomez Caravaca, A.M., et al., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 2005. 26(18): p. 3538-51.