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Alperujo or olive oil waste was hydrothermally treated at 160 °C for 60 min to increase the phenols in the liquid phase. The extract obtained from the liquid using ethyl acetate extraction was divided into 27 phenolic fractions using adsorbent and polyamide resins. Phenolic alcohols and acids, secoiridoid molecules, elenolic acid derivatives, flavonoids, verbascoside, degradation products of sugar...
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