Figure 1.

Chromatogram of EVOO sample using semi-preparative HPLC. Solid-liquid extraction of polyphenols from EVOO (i.e. the juice of the olive obtained solely by pressing and consumed without any further refining process) was performed as described in "Materials and methods". Detection was performed at 280 nm. Isolated fractions and main peak identified in each fraction: 1, hydroxytyrosol; 2, tyrosol; 3, elenolic acid (was detected at 240 nm); 4, DAOA; 5, (+)-pinoresinol;6, 1-(+)-acetoxypinoresinol;7, oleuropein aglycone;8, ligstroside aglycone.