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. 2022 May 21;27(10):3310. doi: 10.3390/molecules27103310

Table 2.

Phenolic compounds/secoiridoids in EVOOs determined by 1H qNMR and HPLC.

Phenolic Compounds/
Secoiridoids
(mg/kg EVOO ± SD)
EVOO (Cultivar)
Žižolera Bjelica Crnica
Oleocanthal 123 ± 0.1 A 215 ± 43 A 157 ± 31 A
Oleacein 216 ± 0.3 A, B 125 ± 1 A 329 ± 83 B
Oleuropein aglycone 215 ± 1 A 75 ± 2 B 19.4 ± 0.9 C
Ligstroside aglycone 30 ± 1 A 50 ± 4 B 7.7 ± 0.3 C
Oleokoronal 113 ± 9 A 152 ± 9 B 94.3 ± 5.8 A
Oleomissional 88 ± 2 A 36 ± 1 B 96.3 ± 7.8 A
S-(E)-elenolide 1054 ± 20 A 164 ± 14 B 514 ± 32 C
Hydroxytyrosol 5.95 ± 0.12 A 4.85 ± 0.10 B 1.38 ± 0.17 C
Tyrosol 3.07 ± 0.08 A 5.47 ± 0.42 B 1.91 ± 0.13 C
Cinnamic acid 0.90 ± 0.09 A 0.41 ± 0.02 B 0.59 ± 0.11 B
Pinoresinol 13.3 ± 0.7 A 5.40 ± 0.33 B 6.05 ± 0.57 B
Apigenin 2.53 ± 0.26 A 0.87 ± 0.01 B 2.61 ± 0.16 A

EVOO—extra virgin olive oil; SD—standard deviation. The means within each row labelled by different capital letters (A–C) are significantly different (one-way ANOVA test, p ≤ 0.05).