|
|
[ 0.03, 0.35 ) |
0.03 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.06 mg/100 g FW
|
Extra-virgin olive oil, Picual intenso |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.06 mg/100 g FW
|
Extra-virgin olive oil, organic oil |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.07 mg/100 g FW
|
Extra-virgin olive oil, Picual suave |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.08 mg/100 g FW
|
Extra-virgin olive oil, Lechin de Sevilla |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.08 mg/100 g FW
|
Extra-virgin olive oil, Picual |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.12 mg/100 g FW
|
Extra-virgin olive oil, Arbequina |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.14 mg/100 g FW
|
Olive oil |
Tuberoso C.I.G., et al (2007) Determination of antioxidant compounds a.... Food Chemistry 103:1494-1501 |
|
0.22 mg/100 g FW
|
Extra-virgin olive oil, Hojiblanca |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
|
[ 0.98, 1.30 ) |
1.19 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 1.30, 1.62 ) |
1.58 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 1.93, 2.25 ) |
1.98 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
2.10 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 2.57, 2.88 ) |
2.84 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 2.88, 3.21 ) |
3.03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
3.08 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
3.20 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |