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Impact of different heating processes on TPC of EVOO and OO in absence of foodstuff. Folin–Ciocalteu absolute quantification of TPC (mg oleuropein/100 mL of oil) in EVOO (black) and OO (white) subjected to boiling at 100 °C for 40, 60 and 80 min (B40, B60 and B80), heating at 180 °C for 1 or 5 h (F1 and F5), baking at 180 °C for 45 and 90 min (BK45 and BK90) and microwaving for 5 min at 500 W (MW). Picture from Goulas et al. [52].
