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Extraction efficiency determined with three consecutive steps. The reference was determined by considering five extraction steps.
| Average factor in percentage | Oleuropein aglycone | Hydroxytyrosol | Tyrosol |
|---|---|---|---|
| Salmon | 80.1 | 79.9 | 91.7 |
| Cod | 78.6 | 79.5 | 96.8 |
| Eggplant | 93.9 | 82.1 | 97.5 |
| Tomato | 81.4 | 91.4 | 99.9 |
| Cured cheese | 81.2 | 81.8 | 87.1 |
| Soft cheese | 80.1 | 82.0 | 92.0 |
