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Oleuropein and pinoresinol concentration changes following water/oil cooking of different vegetables. HPLC absolute quantification of oleuropein and pinoresinol (respectively, 17 and 22 in Figure 1) (µg/g) in oily and water phases following cooking of vegetables (120 g of potato, pumpkin, tomato or eggplant) by boiling at 100 °C in 540 mL of water and 60 mL of oil for 10 min. Mean concentrations were extrapolated from Ramirez-Anaya et al. [79].
