Concentration data for 4-Hydroxyphenylacetic acid in Olive, oil, extra virgin Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.03 ) 0.00 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
0.00 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
0.00 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
0.00 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
0.01 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
0.01 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 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
[ 0.03, 0.05 ) 0.03 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
0.04 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
[ 0.05, 0.08 ) 0.08 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
[ 0.16, 0.19 ) 0.17 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
[ 0.24, 0.28 ) 0.27 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)