p-HPEA-EDA
Alternative Name(s)
- Ligstroside-aglycone di-aldehyde
- p-HPEA-Elenolic acid di-aldehyde
- Hydea
- P-Hpea-eda
- (+/-) Oleocanthal
- Oleocanthal, (+/-)-
IUPAC Name – 2-(4-hydroxyphenyl)ethyl (E)-4-formyl-3-(2-oxoethyl)hex-4-enoate
Empirical Formula – C17H20O5
Molecular Weight – 304.34
Exact Mass – 304.13
Elemental Analysis – C, 67.09; H, 6.62; O, 26.68
Classification – Secoiridoids
Concentration analysis (mg/kg)
References
- 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.
- Lavelli, V., G. Fregapane, and M.D. Salvador, Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J Agric Food Chem, 2006. 54(8): p. 3002-7.
- Lavelli, V. and L. Bondesan, Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem, 2005. 53(4): p. 1102-7.
- Gomez-Rico, A., et al., Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J Agric Food Chem, 2006. 54(19): p. 7130-6.