• 2-Coumarate

• 2-Coumaric acid

• 2-Hydroxycinnamate

• 3-(2-Hydroxyphenyl)prop-2-enoate

• 3-(2-Hydroxyphenyl)prop-2-enoic acid

• O-Coumarate

• O-Hydroxy-trans-cinnamate

• O-Hydroxy-trans-cinnamic acid

• O-Hydroxycinnamate

• O-Hydroxycinnamic acid

• Ortho-Hydroxycinnamate

• Ortho-Hydroxycinnamic acid

• trans-2-Hydroxycinnamate

• trans-2-Hydroxycinnamic acid

• trans-O-Coumarate

• trans-O-Coumaric acid

• trans-O-Hydroxycinnamate

• trans-O-Hydroxycinnamic acid

Fruit: 

0.0-200.0[1]

Virgin oil: 

nq-0.10[2]

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

2. 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.