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An analytical method for the analysis of relevant secoiridoid‐based components in olive oil, oleacein and oleuropein aglycone, is described using for the first time deuterated surrogates. 0.2 g of sample was necessary to perform the analysis using liquid‐liquid extraction and ultrasound‐assisted extraction with a mixture of methanol/water (4:1, v/v). To avoid the formation of by‐products, normal‐phase...
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