Issue 6, 2008
From the journal:

Natural Product Reports

Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

Hassan K. Obied,a   Paul D. Prenzler,a   Danielle Ryan,a   Maurizio Servili,b   Agnese Taticchi,b   Sonia Espostob  and  Kevin Robards*a  

* Corresponding authors

a School of Wine and Food Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, Australia

b Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia, Italy

Abstract

Covering: primarily 1990 to 2007

The genus Olea contains the economically important European olive tree (Olea europaea L.). This species is also of chemotaxonomic interest because of the presence of various phenol-conjugated oleosidic secoiridoids or oleosides. The chemistry of these phenolic oleosides is diverse and complicated, and it is only in recent years that attention has been given to their biosynthesis and the biotransformations during the processing and storage of olive products. Many questions regarding these processes remain unanswered, and yet these have significant impact on the quality and value of olive products such as olive oil.

Graphical abstract: Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

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Article information

DOI
https://doi.org/10.1039/B719736E
Article type
Review Article
Submitted
11 Jun 2008
First published
15 Aug 2008

Nat. Prod. Rep., 2008,25, 1167-1179

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Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

H. K. Obied, P. D. Prenzler, D. Ryan, M. Servili, A. Taticchi, S. Esposto and K. Robards, Nat. Prod. Rep., 2008, 25, 1167 DOI: 10.1039/B719736E

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