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The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels
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