|
|
[ 0.06, 0.62 ) |
0.06 mg/100 g FW
|
Virgin olive oil, Greece 19 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.06 mg/100 g FW
|
Virgin olive oil, Greece 17 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.06 mg/100 g FW
|
Virgin olive oil, Spain 8 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.07 mg/100 g FW
|
Virgin olive oil, Spain 11 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.09 mg/100 g FW
|
Virgin olive oil, Greece 18 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.09 mg/100 g FW
|
Virgin olive oil, Spain 10 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.10 mg/100 g FW
|
Virgin olive oil, Greece 23 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.10 mg/100 g FW
|
Virgin olive oil, Spain 13 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.10 mg/100 g FW
|
Virgin olive oil, Greece 4 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Greece 22 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Greece 16 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Greece 15 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Spain 9 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.12 mg/100 g FW
|
Virgin olive oil, Spain 12 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.12 mg/100 g FW
|
Virgin olive oil, El Hor |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.13 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 |
|
0.13 mg/100 g FW
|
Virgin olive oil, Greece 3 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.14 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 |
|
0.15 mg/100 g FW
|
Virgin olive oil, Greece 7 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.16 mg/100 g FW
|
Virgin olive oil, Greece 20 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.17 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 |
|
0.18 mg/100 g FW
|
Virgin olive oil, Spain 2 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.19 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 |
|
0.19 mg/100 g FW
|
Virgin olive oil, Greece 21 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.19 mg/100 g FW
|
Virgin olive oil, Tunisia 6 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.21 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 |
|
0.21 mg/100 g FW
|
Virgin olive oil, Tunisia 5 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.22 mg/100 g FW
|
Virgin olive oil, Italian 14 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.25 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 |
|
0.25 mg/100 g FW
|
Virgin olive oil, Jdallou |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.26 mg/100 g FW
|
Virgin olive oil, Hojiblanca |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.27 mg/100 g FW
|
Virgin olive oil, Italian 1 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
0.28 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 |
|
0.32 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 |
|
0.34 mg/100 g FW
|
Virgin olive oil, Semni |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.35 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 |
|
0.35 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 |
|
0.35 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 |
|
0.35 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 |
|
0.35 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 |
|
0.39 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, Arbequina |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.41 mg/100 g FW
|
Virgin olive oil, Picual |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.42 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 |
|
0.42 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 |
|
0.42 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 |
|
0.44 mg/100 g FW
|
Virgin olive oil, Oueslati |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.48 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.50 mg/100 g FW
|
Virgin olive oil, Swabaa Algia |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.51 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.52 mg/100 g FW
|
Virgin olive oil Canino |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
0.53 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 |
|
|
[ 0.62, 1.18 ) |
0.64 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 |
|
0.70 mg/100 g FW
|
Virgin olive oil Coratina |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
0.71 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 |
|
0.85 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 |
|
1.07 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 |
|
1.18 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 |
|
|
[ 1.18, 1.75 ) |
1.22 mg/100 g FW
|
Virgin olive oil, Neb Jmel |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
1.28 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 |
|
1.28 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 |
|
1.32 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 |
|
1.36 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 |
|
1.57 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 |
|
1.64 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) |
|
|
[ 1.75, 2.31 ) |
1.85 mg/100 g FW
|
Virgin olive oil, Hojiblanca |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
1.87 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) |
|
1.88 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) |
|
|
[ 2.31, 2.87 ) |
2.38 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) |
|
2.53 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) |
|
2.64 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) |
|
2.73 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) |
|
2.74 mg/100 g FW
|
Virgin olive oil Moraiolo |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
2.84 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) |
|
|
[ 2.87, 3.43 ) |
2.89 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) |
|
3.03 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) |
|
3.07 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) |
|
3.08 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) |
|
3.18 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) |
|
3.36 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 |
|
3.39 mg/100 g FW
|
Virgin olive oil Cornicabra |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
3.43 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 |
|
|
[ 3.43, 3.99 ) |
3.61 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) |
|
3.61 mg/100 g FW
|
Virgin olive oil Leccino |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
3.71 mg/100 g FW
|
Virgin olive oil, Picual |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
3.73 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) |
|
3.79 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) |
|
3.79 mg/100 g FW
|
Virgin olive oil, Arbequina |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
3.85 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) |
|
3.90 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 |
|
3.90 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) |
|
3.94 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
|
[ 3.99, 4.56 ) |
4.11 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 |
|
4.15 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) |
|
4.17 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) |
|
4.26 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 |
|
4.51 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 |
|
|
[ 4.56, 5.12 ) |
4.57 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) |
|
4.75 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) |
|
4.86 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 |
|
|
[ 5.12, 5.69 ) |
5.16 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) |
|
5.44 mg/100 g FW
|
Virgin olive oil Frantoio |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
5.52 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) |
|
5.68 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) |