• 1-Acetoxypinoresinol

• 8-Acetoxypinoresinol

• Acetoxypinoresinol

Wastewater:

0.2[1]

Virgin oil: 

3.8-6.0[2], 0.2-15.6[3], 2.4[4], 0.1-36.2[5]

1. 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.

2. Servili, M., et al., Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Journal of Agricultural and Food Chemistry, 2007. 55(16): p. 6609-6618.

3. 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.

4. Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.

5. Gomez Caravaca, A.M., et al., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 2005. 26(18): p. 3538-51.