Elenolic acid
Elenolic acid | |
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IUPAC name 2-[(2S,3S,4S)-3-formyl-5-methoxycarbonyl-2-methyl-3, 4-dihydro-2H-pyran-4-yl]acetic acid | |
Identifiers | |
CAS number | 34422-12-3 |
PubChem | 169607 |
ChemSpider | 148325 |
Jmol-3D images | {{#if:CC1C(C(C(=CO1)C(=O)OC)CC(=O)O)C=OO=C[C@H]1[C@@H](C(=C\O[C@H]1C)/C(=O)OC)CC(=O)O|Image 1 Image 2 |
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Properties | |
Molecular formula | C11H14O6 |
Molar mass | 242.23 g mol−1 |
Density | 1.308 g/mL |
Boiling point | 408.9 °C; 768.0 °F; 682.0 K |
(verify) (what is: / ?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa) | |
Infobox references | |
Elenolic acid is a component of olive oil 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
- ↑ 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.