Hydroxytyrosol 4-O-glucoside Chemical Properties

Boiling point:

613.5±55.0 °C(Predicted)

Density 

1.540±0.06 g/cm3(Predicted)

pka

9.19±0.35(Predicted)

Hydroxytyrosol 4-O-glucoside Usage And Synthesis

Uses

Hydroxytyrosol 4-O-glucoside is a polyphenolic compound in olive fruit with potential biological activity. Hydroxytyrosol 4-O-glucoside is considered to be the main phenolic component in ripe olives. The concentration of Hydroxytyrosol 4-O-glucoside in olive pulp increases with ripening[1].

Definition

ChEBI: 2-Hydroxy-4-(2-hydroxyethyl)phenyl-beta-D-glucopyranoside is a glycoside.

References

[1] Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products