Virtual freezing of the hemiacetal-aldehyde equilibrium of the aglycones of oleuropein and ligstroside present in olive oils fromCarolea andCoratina cultivars by ionspray ionization tandem mass spectrometry
✍ Scribed by De Nino, Antonio; Mazzotti, Fabio; Perri, Enzo; Procopio, Antonio; Raffaelli, Andrea; Sindona, Giovanni
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 122 KB
- Volume
- 35
- Category
- Article
- ISSN
- 1076-5174
No coin nor oath required. For personal study only.
✦ Synopsis
The composition of the equilibrium between aldehydes and hemiacetals was evaluated by ionspray ionization tandem mass spectrometry. The methanolic extracts of virgin olive oil from Carolea and Coratina cultivars contain a complex mixture of hydroxytyrosol (3) and tyrosol (4) derivatives (5, 6) characterized by the presence of aldehyde moieties in equilibrium with their hydrated form (8) or with the corresponding methanol hemiacetals 9 and 10. The equilibrium was frozen by droplet evaporation, thus allowing the structure determination of each component. The formation of the decarboxylated species 11-14, reported previously, was not observed.