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Typical HPLC-UV chromatograms of green (A), purple (B) and black olives (C). 1: hydroxytyrosol; ND: unknown compound; 3: tyrosol; 5: luteolin-7-rutinoside; 6: verbascoside; 7: luteolin-7-glucoside; 8: apigenin-7-glucoside; 9: oleuropein; 10: quercetin; 12: cinnamic acid; 13: apigenin.
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