10277. Tyrosol

Nomenclature

CAS number: 501-94-0
4-Hydroxybenzeneethanol; 4-(2-hydroxyethyl)phenol.
C8H10O2; mol wt 138.16.
C 69.55%, H 7.30%, O 23.16%.

Description and references

Principal phenolic antioxidant in virgin olive oil; also found in wine and other foods. Prepn: F. Ehrlich, Ber. 40, 1027 (1907); F. Ehrlich, P. Pistschimuka, ibid. 45, 2428 (1912); S. Yamada et al., Chem. Pharm. Bull. 11, 258 (1963). GC/MS determn in urine: E. Miró-Casas et al., Anal. Biochem. 294, 63 (2001) DOI PubMed. CZE determn in extra-virgin olive oil: M. Bonoli et al., J. Chromatogr. A 1011, 163 (2003) DOI PubMed. HPLC determn in virgin olive oil and antioxidant capacity: A. Carrasco-Pancorbo et al., J. Agric. Food Chem. 53, 8918 (2005) DOI PubMed. Bioavailability: M. I. Covas et al., Drugs Exp. Clin. Res. 29, 203 (2003) PubMed. In vitro protective effects vs oxidized LDL: C. Giovannini et al., J. Nutr. 129, 1269 (1999) PubMed; R. Di Benedetto et al., Nutr. Metab. Cardiovasc. Dis. 17, 535 (2007) DOI PubMed.

Chemical structure

Properties

Colorless oil, bp4 158°. bp18 195°. Colorless needles from CHCl3, mp 91-92°. Absorption max (water + acetonitrile): 230, 276 nm.