Effect of cultivar and processing method on the contents of polyphenols in table olives.

@article{Romero2004EffectOC,
  title={Effect of cultivar and processing method on the contents of polyphenols in table olives.},
  author={Concepci{\'o}n Romero and Manuel Brenes and Khaled Yousfi and Pedro Garc{\'i}a Garc{\'i}a and Aranzazu Villagr{\'a} Garc{\'i}a and Antonio Garrido},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 3},
  pages={
          479-84
        }
}
Polyphenols were determined by HPLC in the juice and oil of packed table olives. The phenolic compositions of the two phases were very different, hydroxytyrosol and tyrosol being the main polyphenols in olive juice and tyrosol acetate, hydroxtyrosol acetate, hydroxytyrosol, tyrosol, and lignans (1-acetoxypinoresinol and pinoresinol) in oil. The type of processing had a marked influence on the concentration of polyphenols in olive juice and little on the content in oil. The analyses carried out… 
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