Elenolic acid

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Elenolic acid
Elenolic acid
Names
Preferred IUPAC name
[(2S,3S,4S)-3-Formyl-5-(methoxycarbonyl)-2-methyl-3,4-dihydro-2H-pyran-4-yl]acetic acid
Identifiers
3D model (JSmol)
ChemSpider
UNII
  • InChI=1S/C11H14O6/c1-6-8(4-12)7(3-10(13)14)9(5-17-6)11(15)16-2/h4-8H,3H2,1-2H3,(H,13,14)/t6-,7-,8+/m0/s1 checkY
    Key: MQFAJBBHEYTHKF-BIIVOSGPSA-N checkY
  • InChI=1/C11H14O6/c1-6-8(4-12)7(3-10(13)14)9(5-17-6)11(15)16-2/h4-8H,3H2,1-2H3,(H,13,14)/t6-,7-,8+/m0/s1
    Key: MQFAJBBHEYTHKF-BIIVOSGPBN
  • CC1C(C(C(=CO1)C(=O)OC)CC(=O)O)C=O
  • O=C[C@H]1[C@@H](C(=C\O[C@H]1C)/C(=O)OC)CC(=O)O
Properties
C11H14O6
Molar mass 242.227 g·mol−1
Density 1.308 g/mL
Boiling point 408.9 °C (768.0 °F; 682.0 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Elenolic acid is a component of olive oil, olive infusion and olive leaf extract. It can be considered as a marker for maturation of olives.[1]

Oleuropein, a chemical compound found in olive leaf from the olive tree, together with other closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.

References[edit]

  1. ^ Esti, M; Cinquanta, L; La Notte, E (1998). "Phenolic Compounds in Different Olive Varieties". Journal of Agricultural and Food Chemistry. 46 (1): 32–35. doi:10.1021/jf970391+. PMID 10554192.