• 4-Carboxyphenol

• 4-Hydroxy-benzoate

• 4-Hydroxy-benzoesaeure

• 4-Hydroxy-benzoic acid

• 4-Hydroxybenzoate

• p-Carboxyphenol

• p-Hydroxy-Benzoate

• p-Hydroxy-Benzoic acid

• p-Hydroxybenzoate

• p-Hydroxybenzoic acid

• p-Salicylate

• p-Salicylic acid

• Paraben-acid

Fruit:

4.0-10.0[1], 0.0-140.0[2], 8.5-17.5[3], 10.0-70.0[2]

Virgin oil:  

0.0-8.00e-2 [4]

1. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.

2. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.

3. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.

4. 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.