|
[ 0.00, 0.04 ) |
0.00 mg/100 g FW
|
Olive oil, Morrut, 8 December |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
0.00 mg/100 g FW
|
Olive oil, Morrut, 3 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
6.00e-03 mg/100 g FW
|
Virgin olive oil, irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
0.01 mg/100 g FW
|
VOOC1 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.01 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
0.02 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.02 mg/100 g FW
|
Olive oil, ripening index 5 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
0.02 mg/100 g FW
|
Olive oil, ripening index 2 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
0.02 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
0.03 mg/100 g FW
|
Olive oil, ripening index 6 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
0.03 mg/100 g FW
|
VOOC2 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.03 mg/100 g FW
|
VOOP3 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.03 mg/100 g FW
|
VOOP1 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
|
[ 0.04, 0.08 ) |
0.04 mg/100 g FW
|
VOOC3 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.05 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.05 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/9 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.05 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.05 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.05 mg/100 g FW
|
VOOH3 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.05 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
0.05 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
0.05 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
0.06 mg/100 g FW
|
VOOP2 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.07 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
[ 0.08, 0.12 ) |
0.08 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.08 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.08 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.08 mg/100 g FW
|
Virgin olive oil, non-irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
0.08 mg/100 g FW
|
Olive oil, Farga, 30 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
0.09 mg/100 g FW
|
VOOA1 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.09 mg/100 g FW
|
Olive oil, Farga, 10 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
0.10 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 2002/2003, 4/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 26/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.10 mg/100 g FW
|
VOOH1 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.10 mg/100 g FW
|
VOOM1 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.11 mg/100 g FW
|
VOOA2 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.11 mg/100 g FW
|
Olive oil, Farga, 20 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
[ 0.12, 0.16 ) |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 17/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 3/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 16/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.13 mg/100 g FW
|
VOOH2 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.14 mg/100 g FW
|
VOOM3 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.14 mg/100 g FW
|
VOOM2 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
0.14 mg/100 g FW
|
Olive oil, Morrut, 6 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
0.15 mg/100 g FW
|
VOOA3 |
Medina E., et al (2006) Comparison of the concentrations of phen.... Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902) |
|
[ 0.16, 0.20 ) |
0.16 mg/100 g FW
|
Virgin olive oil, 2002/2003, 28/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.16 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
0.18 mg/100 g FW
|
Virgin olive oil, 2002/2003, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
[ 0.20, 0.23 ) |
0.23 mg/100 g FW
|
Olive oil, Arbequina, 18 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
[ 0.31, 0.35 ) |
0.32 mg/100 g FW
|
Olive oil, Arbequina, 6 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
0.32 mg/100 g FW
|
Olive oil, Arbequina, 14 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
[ 0.35, 0.40 ) |
0.39 mg/100 g FW
|
Olive oil, Arbequina, 28 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |