Figure 7.

HPLC chromatogram of olive leaf extracts with detection at 280 nm. Leaves were extracted by maceration in methanol after storage under different conditions: (A)—fresh leaves; (B)—leaves allowed to dehydrate at 38 °C for 48 h (kept in an open box); (C)—leaves not allowed to dehydrate stored at 38 °C for 18 h (kept under vacuum in a plastic bag). 1, hydroxytyrosol; 2, tyrosol; 3, ferulic acid; 4, oleacein; 5, oleuropein aglycone derivative; 6, oleuropein; 7, caffeoyl-6-secologanoside; 8, oleuropeidine. Data from [83].