Concentration data for Syringic acid in Olive, oil, extra virgin Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.01 ) 0.00 mg/100 g FW Olive oil Tuberoso C.I.G., et al (2007) Determination of antioxidant compounds a.... Food Chemistry 103:1494-1501
4.00e-03 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
[ 0.01, 0.01 ) 9.00e-03 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
0.01 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
0.01 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
[ 0.02, 0.03 ) 0.02 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
[ 0.05, 0.05 ) 0.05 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
[ 0.05, 0.07 ) 0.06 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
0.06 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