1273095-02-5

Basic information

• Product Name: C₁₉H₂₆N₂O₅
• CAS NO: 1273095-02-5
• Molecular Weight: 362.426
• Mol File: 1273095-02-5.mol
• Article Data: 1

Chemical Properties

• CAS DataBase Reference: C₁₉H₂₆N₂O₅(CAS DataBase Reference)
• NIST Chemistry Reference: C₁₉H₂₆N₂O₅(1273095-02-5)
• EPA Substance Registry System: C₁₉H₂₆N₂O₅(1273095-02-5)

Safety Data

• Hazardous Substances Data: 1273095-02-5(Hazardous Substances Data)

Upstream product

• 289030-99-5 Oleocanthal 
• 593-56-6 N-methoxylamine hydrochloride 

Relevant articles and documents

Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay

The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrometric methodologies. A number of methods have been proposed to evaluate deficiencies of extra virgin olive oils resulting from inappropriate technological treatments, such as high or low temperature deodoration, and home cooking processes. The quality and nutraceutical value of extra virgin olive oil (EVOO) can be related to the antioxidant property of its phenolic compounds. Olive oil is a source of at least 30 phenolic compounds, such as oleuropein, oleocanthal, hydroxytyrosol, and tyrosol, all acting as strong antioxidants, radical scavengers and NSAI-like drugs. We now report the efficacy of MRM tandem mass spectrometry, assisted by the isotope dilution assay, in the evaluation of the thermal stability of selected active principles of extra virgin olive oil.