Bitter glycoside

Sahcyl alcohol [90-01-7] (saligenin, o-hydroxybenzyl alcohol) crystallizes from water in the form of needles or white rhombic crystals. It occurs in nature as the bitter glycoside, saUcin [138-52-3] which is isolated from the bark of Salix helix S. pentandra S. praecos some other species of willow trees, and the bark of a number of species of poplar trees such as Folpulus balsamifera P. candicans and P. nigra. 

A traditional system for the preparation of table olives, involves a treatment of the fresh fruit with a solution of NaOH to hydrolised the bitter glycoside oleuropein, followed by a lactic fermentation in brine. The modifications that take place on pectic polysaccharides of olives (Manzanilla variety) during this process was smdied. Processing induced a net loss of polysaccharides soluble in sodium carbonate and a paralel accumulation of water and Imidazole/HCl soluble polysaccharides. A general decrease of the apparent molecular weight of water and carbonate soluble polysaccharides was also detected. 

Deisinger, P. ]., T. S. Hills, and J. C. English. Human exposure to naturally occurring hydroquinone. J Toxicol Environ Health 1996 47(1) 31-46. Ducruix, A., C. Pascard, M. Ham-moniere, and J. Poisson. The crystal and molecular structure of mascaro-side, a new bitter glycoside from coffee beans. Acta Crystallogr Ser B 1977 33 2846. 

Centaurium meyeri (Bunge.) Druce Ai Lei (whole plant) Bitter glycoside, ophelic acid, chiretta.60 Treat headache, fever, and infections. 

The olives themselves contain many phenolic compounds with antioxidant properties. Bouaziz et al. (2005) investigated the olive cultivar Chemlali from Tunisia. Oleuropein (7.14), a bitter glycoside esterified with a phenolic acid, was the major compound present. Phenolic monomers and twelve flavonoids were also identified. The antioxidant activity of the extract was evaluated. Acid hydrolysis of the extract enhanced its antioxidant activity. / -Hydroxyphenyl-cthanol (7.12) and quercetin (1.43) showed antioxidant activities similar to that of 2,6-di-fert-butyl-4-methyl phenol (7.15), a reference compound with known antioxidant properties. It was suggested that a hydroxyl group at the ortho-position on the flavonoid B ring could contribute to the antioxidant activity of the flavonoids. 

It contains secoiridoid bitter glycosides, including gentiopicroside, and the extremely bitter amarogentin (its bitterness, value is... 

C2,HmO,3, Mr 586.54, mp. 229-230 C, [a)g -117° (CHjOH). A very bitter glycoside from Gentiana and Swertia spp., see also gentiopicroside. A. is the most bitter principle currently known. It still has a detectable bitter taste at a dilution of 1 60000000. 

Phytochemistry Leaves contain bitter glycosides, carotenoids, alkaloids, flavonoids, coumarins, saponins, mucilage, tannins, organic acids, cytosterin, inulin, tussilagin, and vitamin C. Rowers contain rutin, amidiol, faradiol, taraxanthin, stigmasterin, cytosterin, phytosterins, n-heptacosane, tannins, etc. (Tolmachev 1976 Khodzhimatov 1989 Ryu et al. 1999). 

In all the citras fruits, the essential oil is contained in numerous oval, balloon-shaped oil sacs or glands situated irregularly just below the surface of the colored portion of the peel (the flavedo). The white inner mesocarp (the albedo) does not contain any oil sacs but does carry the bitter glycosides such as hesperidin in lemon, orange, and tangerine, or naringin in grapefruit. 

At full maturity, the fruit meat (mesocarp) contains 15 to 35% oil. The pit, which accounts for 15 to 30% of the weight of the fruit, contains about 5% oil. The characteristic bitter glycoside, oleuropein, present in fresh olives, is concentrated close to the peel (exocarp). 

Contains a bitter glucoside amarogentin (chir-atin), bitter glycosides (amarogentin, amaros-... 

Amarogentin is one of the most bitter glycosides known (stahl). Amarogentin and gentiopicrin are the main compounds responsible for the bitter taste (tyler 1). 

Truvia is a natural sweetener from the stevia plant composed of different sweet and bitter glycosides, extracted from leaves but with fermentation processes in development (see Section 27.3.2). 

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