• (3,4-dihydroxyphenyl)-Acetic acid

• (3,4-Dihydroxyphenyl)acetate

• (3,4-Dihydroxyphenyl)acetic acid

• 3,4-DHPOP

• 3,4-Dihydroxy-Benzeneacetic acid

• 3,4-Dihydroxy-phenylacetic acid

• 3,4-Dihydroxybenzeneacetate

• 3,4-Dihydroxybenzeneacetic acid

• 3,4-Dihydroxyphenyl acetate

• 3,4-Dihydroxyphenyl acetic acid

• 3,4-Dihydroxyphenylacetate

• 3,4-Dihydroxyphenylacetic acid

• DHY

• Dihydroxyphenylacetate

• Dihydroxyphenylacetic acid

• DOPAC

• Dopacetate

• Dopacetic acid

• HAA

• Homogentisic acid

• Homoprotocatechuate

• Homoprotocatechuic acid

Fruit:

0.0-100.0[1], 0.0-10.0[2], 2.0-4.3[3]

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.