• (E)-3-phenyl-2-propenoate

• (E)-3-phenyl-2-propenoic acid

• 3-Phenyl-2-propenoate

• 3-Phenyl-2-propenoic acid

• 3-Phenyl-acrylate

• 3-Phenyl-acrylic acid

• 3-Phenylacrylate

• 3-Phenylacrylic acid

• 3-Phenylpropenoate

• 3-Phenylpropenoic acid

• Benzenepropenoate

• Benzenepropenoic acid

• Benzylideneacetic acid

• beta-Phenylacrylic acid

• Cinnamate

• Cinnamylic acid

• Phenylacrylate

• Phenylacrylic acid

Fruit:

0.0-40.0[1], 130.0-260.0[2], 0.0[3], 0.0-10.0[2]

Virgin oil: 

0.1-0.5[4], 0.0[5]

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.

5. 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.