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. 2016 May 7;68(6):2567–2578. doi: 10.1007/s10616-016-9980-3

Fig. 1.

Fig. 1

Major hydroxycinnamic acids present in virgin olive oil (VOO). a Chromatogram of the range point to 0.5 mg/L acid of 1 caffeic, 2 vanillic, 3 p-coumaric, 4 ferulic acid determined using HPLC; b sample solid-phase extraction (SPE) of VOO with the major hydroxycinnamic acids: caffeic (1), vanillic (2), p-coumaric (3), ferulic (4) acid