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Hydroxytyrosol in olives increased on average 0.8–2.0- fold whereas oleuropein decreased on average 1–1.2-fold after HHP (as mg/kg dwt). Antioxidant activity values varied from 17.238 to 29.344mmol Fe2+ 100 g for control samples whereas 18.579–32.998 mmol Fe2+ 100 g for HHP-treated samples. ................
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