• 2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4H-benzopyrone-4-one

• 2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4H-chromen-4-one

• 5,7,3',4'-Tetrahydroxyflavone

• Digitoflavone

• Flacitran

• Luteolol

Fruit:

0.081[1], 2.0-12.0[2], 1.0-47.9[3], 1.0-74.0[4]

Leaf:

0.38[1], 0.367-0.497[5]

Wastewater: 

0.2[6]

Virgin oil: 

0.6-7.5[7], 4.0[8], 0.74-6.54[9]

1. Xie, P.-j., et al., Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 2015. 16: p. 460-471.

2. Uccella, N.A., Ulivo alchemy: the bio- and tecno-molecular approach to MAC-Mediterranean aliment culture. Ann Chim, 2003. 93(1-2): p. 169-80.

3. Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. J Agric Food Chem, 1999. 47(3): p. 964-7.

4. Blekas, G., et al., Biophenols in table olives. Journal of Agricultural and Food Chemistry, 2002. 50(13): p. 3688-3692.

5. Talhaoui, N., et al., Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves. LWT - Food Science and Technology, 2014. 58(1): p. 28-34.

6. 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.

7. 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.

8. 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.

9. 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.