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. 2024 May 16;13(10):1555. doi: 10.3390/foods13101555

Figure 2.

Figure 2

BPC of representative olive fruit (A), oil (B) and borras solid residues (C) extracts and EIC of some phenolic compounds characterized by HPLC-ESI-TOF/MS: (1) oleuropein, (2) ligstroside, (3) oleacein, (4) oleocanthal, (5) hydroxytyrosol glucoside, (6) luteolin, (7) verbascoside, (8) maslinic acid.