• 2-(p-Hydroxyphenyl)-5,7-dihydroxychromone

• 4',5,7-Trihydroxy-Flavone

• 4,5, 7-Trihydroxyflavone

• 5,7-Dihydroxy-2-(4-hydroxyphenyl)-4-benzopyrone

• 5,7-Dihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one

• Apigenol

• Chamomile

• Spigenin

• Versuli

Wastewater: 

0.3[1]

Virgin oil: 

0.3-2.2[2], 11.9-32.0[3], 1.4[4], 0.09-1.50[5]

1. Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.

2. Carrasco-Pancorbo, A., et al., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. J Agric Food Chem, 2006. 54(21): p. 7984-91.

3. Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.

4. Tuberoso, C.I.G., et al., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 2007. 103(4): p. 1494-1501.

5. Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.