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Compounds Responsible for the Color of Black “Ripe” Olives
Author(s) -
SIMPSON KENNETH L.,
CHICHESTER C. O.,
VAUGHN REESE H.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb01644.x
Subject(s) - oleuropein , chemistry , sugar , polyphenol , hydrolysis , arabinose , food science , olive oil , chromatography , biochemistry , xylose , fermentation , antioxidant
SUMMARY 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.