ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Isolation and purification is reported of a polyphenol that contributes to the color formation in the processed dark olive, known in commerce as the California ripe olive. This compound (probably oleuropein as described by Cruess) was purified by counter-current distribution. Acid hydrolysis yielded glucose and a second unreported sugar, arabinose. Additional evidence indicates that the compound is not a double ester of glucose, as previously reported.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb01644.x
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