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. 2022 May 6;11(9):1354. doi: 10.3390/foods11091354

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Concentrations of oleocanthal, tyrosol, and oleocanthalic acid (µg of phenolic compound/g of EVOO, ppm) in EVOOs A (a), B (b), and C (c) stored at 4 °C in dark conditions (blue bars) and at room temperature and exposed to daylight (red bars), for 15 months.

Concentrations of oleocanthal, tyrosol, and oleocanthalic acid (µg of phenolic compound/g of EVOO, ppm) in EVOOs A (a), B (b), and C (c) stored at 4 °C in dark conditions (blue bars) and at room temperature and exposed to daylight (red bars), for 15 months.