Colour Interval Value Publication Food Name Reference
[ 0.00, 0.08 ) 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
0.01 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 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
0.03 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)
0.04 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
0.04 mg/100 g FW Virgin olive oil, 1999/2000, end harvest Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796)
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, 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
[ 0.08, 0.17 ) 0.09 mg/100 g FW Virgin olive oil, 1999/2000, beginning harvest Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796)
0.10 mg/100 g FW Virgin olive oil, 2000/2001, end harvest Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796)
0.10 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)
0.10 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
0.11 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
0.12 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
0.12 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
0.13 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)
0.14 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
0.14 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
0.14 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
0.14 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)
0.15 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)
0.15 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
[ 0.17, 0.25 ) 0.17 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
0.17 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
0.18 mg/100 g FW Virgin olive oil, 2000/2001, beginning harvest Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796)
0.18 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)
0.20 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)
0.22 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
0.22 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
0.22 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
0.22 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
0.23 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)
0.24 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)
0.24 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
[ 0.25, 0.33 ) 0.25 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
0.25 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
0.26 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)
0.26 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
0.26 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)
0.28 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
0.28 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
0.28 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
0.29 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)
0.32 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)
0.33 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)
[ 0.33, 0.41 ) 0.34 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
0.34 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
0.34 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
0.34 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)
0.34 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)
0.35 mg/100 g FW Olive oil, Tunisia, 2001/2002 Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752
0.39 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)
0.40 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
0.40 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
0.40 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
[ 0.41, 0.50 ) 0.42 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
0.42 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
0.42 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
0.42 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
0.42 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
0.42 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)
0.45 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
0.48 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
[ 0.50, 0.58 ) 0.51 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
0.54 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
0.57 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
[ 0.58, 0.66 ) 0.62 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
[ 0.66, 0.75 ) 0.68 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
0.68 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
[ 0.75, 0.84 ) 0.77 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
0.79 mg/100 g FW Olive oil, Tunisia, 2002/2003 Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752
0.83 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)