Concentration analysis (mg/kg)

0.002[1], 1.0-7.0[2], 40.0-120.0[3], 1.9-6.4[4], 22.5-50.2[5], 0.0[3]



0.09-0.55[7], 0.2-1.4[8], 0.4[9], nq[10]


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  2. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.
  3. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
  4. Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. Journal of agricultural and food chemistry, 1999(3).
  5. 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.
  6. 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.
  7. Tovar, M.J., M.J. Motilva, and M.P. Romero, Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal Of Agricultural And Food Chemistry, 2001. 49(11): p. 5502-5508.
  8. 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.
  9. 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.
  10. 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.