3.4- DHPEA-EDA

Decarboxymethyl ligstroside Ri-OH (304) aglycon(3,4-DHPEA-EDA) Decarboxymethyl oleuropein Rj-H (320) aglycon(p-HPEA-EDA)... 

From Paiva-Martins and Gordon (2002). Oil-in-water emulsions were prepared with 30% olive oil stripped of natural tocopherols and phenols in acetate buffer (0.05 M, pH 5.5) and 2% Tween 20. 3,4-DHPEA-EDA = 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde, 3,4-DHPEA-EA = 3,4-dihydroxyphenylethanol-elenolicacid. 

In addition to their effect on VOO stability and human health, phenolic and volatile compounds are the main responsible for the sensory attributes of VOO (e.g., bitter, astringent, pungent, throat catching), providing this oil with its delicate and unique flavor highly appreciated by costumers [6, 82, 83]. Recent studies showed that the sensory intensity of the bitterness attribute in VOO is associated mainly to secoiridoid derivatives of hydroxytyrosol, particularly 3,4-DHPEA-EDA and... 

DHPEA-EDA and 3,4-DHPEA-EA show good stability after 48 h at acidic pH values (pH 3.5 and 5.5) and do not change significantly in acidified water up to 4 h [89]. These studies suggest that these compounds may survive the acidic conditions of stomach and be available for absorption. 

The effect of the use of cell-wall-degrading-enzyme preparations during the mechanical extraction process of virgin olive oil on the phenolic compoimds and polysaccharides have been investigated. The use of the enzyme preparations increased the concentration of phenolic compoimds in olive oil. Especially, the contents of secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3, 4-dihydroxyphenylethanol (3, 4-DHPEA-EDA)... 

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