Figure 3.

Effects of heating on EVOO phenolic compounds in absence of foodstuff. HPLC relative quantification (with respect of raw amounts) of Ty (7 in Figure 1), Hy (8), 3,4-DHPEA-EA (18), pHPEA-EA (19), 3,4-DHPEA-EDA (20), p-HPEA-EDA (21) in two oils, with different initial amounts of TPC (82 and 406 mg/kg, respectively, for Arbequina and Picual), subjected to heating at 180 °C for 2–36 h in absence of vegetables. Mean changes were extrapolated from Allouche et al. [61].