Concentration data for Tyrosol in Olive, oil, virgin Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.65 ) 0.00 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.00 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.01 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
0.01 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 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
0.01 mg/100 g FW Virgin olive oil, mill 1, fresh, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.02 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
0.02 mg/100 g FW Virgin olive oil, mill 3, fresh, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.02 mg/100 g FW Virgin olive oil, mill 3, fresh, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.02 mg/100 g FW Virgin olive oil, mill 1, fresh, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.03 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
0.03 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
0.05 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
0.05 mg/100 g FW Virgin olive oil, Less Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.05 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
0.05 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)
0.06 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
0.06 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.07 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
0.07 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
0.08 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.08 mg/100 g FW Virgin olive oil, mill 2, fresh, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.09 mg/100 g FW Virgin olive oil, Miniol Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.09 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
0.10 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
0.10 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
0.10 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)
0.11 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
0.11 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.11 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)
0.12 mg/100 g FW Virgin olive oil, Trepp Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.12 mg/100 g FW Virgin olive oil, Cornarol Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.12 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
0.12 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.12 mg/100 g FW Virgin olive oil, Frant. Rocca Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424
0.13 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
0.13 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
0.13 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
0.13 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
0.13 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
0.13 mg/100 g FW Virgin olive oil, Maurino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.14 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
0.14 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
0.14 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)
0.15 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
0.16 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
0.16 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
0.16 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
0.16 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
0.16 mg/100 g FW Virgin olive oil, Todi, home made Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424
0.17 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
0.17 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
0.17 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
0.17 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, mill 2, fresh, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.18 mg/100 g FW Virgin olive oil, Pendolino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.18 mg/100 g FW Virgin olive oil, second extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.19 mg/100 g FW Virgin olive oil, Frantoio Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.19 mg/100 g FW Virgin olive oil, Regina Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.19 mg/100 g FW Virgin olive oil, Frantoio Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.20 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
0.20 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
0.20 mg/100 g FW Virgin olive oil, Pendolino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.20 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)
0.21 mg/100 g FW Virgin olive oil, Rossanello Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.21 mg/100 g FW Virgin olive oil, Casaliva 2 Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.21 mg/100 g FW Virgin olive oil, first extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.22 mg/100 g FW Virgin olive oil, Raza Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.22 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)
0.23 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
0.23 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
0.23 mg/100 g FW Virgin olive oil, three-phase centrifugation, Coratina Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332
0.24 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
0.24 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
0.24 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
0.26 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
0.26 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
0.26 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
0.26 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
0.26 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)
0.28 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
0.28 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.28 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, first harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.29 mg/100 g FW Virgin olive oil, Casaliva Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.30 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
0.30 mg/100 g FW Virgin olive oil, Gargna Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.30 mg/100 g FW Virgin olive oil, Casaliva 1 Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.32 mg/100 g FW Virgin olive oil No. 10 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
0.33 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
0.33 mg/100 g FW Virgin olive oil, two-phase centrifugation, Oliarola Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332
0.33 mg/100 g FW Olive oil, from black olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.35 mg/100 g FW Virgin olive oil, Trasimeno Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424
0.36 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)
0.37 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)
0.37 mg/100 g FW Virgin olive oil, two-phase centrifugation, Coratina Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332
0.38 mg/100 g FW Virgin olive oil, Frantoio, from Abruzzo, Lombardy and Tuscany Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.38 mg/100 g FW Virgin olive oil, Leccino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.40 mg/100 g FW Olive oil, from green olives Kalua C.M., et al (2005) Discrimination of olive oils and fruits .... Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
0.41 mg/100 g FW Virgin olive oil, Mitria Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.42 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)
0.42 mg/100 g FW Virgin olive oil, three-phase centrifugation, Oliarola Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332
0.43 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
0.43 mg/100 g FW Virgin olive oil, Leccino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.43 mg/100 g FW Virgin olive oil, Favarol Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.45 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)
0.46 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)
0.47 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)
0.50 mg/100 g FW Virgin olive oil, Leccino, from Abruzzo, Lombardy and Tuscany Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.51 mg/100 g FW Virgin olive oil, Farchioni Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424
0.52 mg/100 g FW Virgin olive oil, malaxation 30 min./45°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.52 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)
0.55 mg/100 g FW Virgin olive oil, malaxation 90 min./45°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.55 mg/100 g FW Virgin olive oil, malaxation 30 min./30°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.55 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)
0.56 mg/100 g FW Virgin olive oil, first extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.57 mg/100 g FW Virgin olive oil, malaxation 120 min./45°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.57 mg/100 g FW Virgin olive oil, Casaliva, from Abruzzo, Lombardy and Tuscany Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.58 mg/100 g FW Virgin olive oil, malaxation 120 min./30°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.58 mg/100 g FW Virgin olive oil, second extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.58 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)
0.59 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)
0.59 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)
0.59 mg/100 g FW Virgin olive oil, Viterbo, home made Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424
0.60 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
0.60 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)
0.60 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)
0.61 mg/100 g FW Virgin olive oil, malaxation 60 min./45°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.61 mg/100 g FW Virgin olive oil, malaxation 60 min./30°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.61 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
0.63 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
0.63 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
0.64 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
[ 0.65, 1.29 ) 0.66 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
0.67 mg/100 g FW Virgin olive oil, malaxation 90 min./30°C Kalua C.M., et al (2006) Changes in volatile and phenolic compoun.... Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
0.67 mg/100 g FW Virgin olive oil, Grignano Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.67 mg/100 g FW Virgin olive oil, first extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.69 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)
0.69 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)
0.71 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
0.71 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)
0.72 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)
0.73 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)
0.73 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)
0.74 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
0.74 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
0.74 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)
0.75 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
0.75 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
0.75 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
0.77 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
0.77 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)
0.78 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
0.81 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
0.82 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
0.82 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)
0.84 mg/100 g FW Virgin olive oil, second extraction Ranalli A., et al (1999) Analytical evaluation of virgin olive oi.... Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
0.88 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)
0.89 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)
0.90 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
0.91 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
1.01 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)
1.02 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
1.03 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)
1.05 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
1.05 mg/100 g FW Virgin olive oil, Baia Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
1.08 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
1.15 mg/100 g FW Virgin olive oil No. 9 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.19 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
1.20 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
1.27 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
1.29 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)
[ 1.29, 1.94 ) 1.30 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
1.30 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
1.33 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)
1.45 mg/100 g FW Virgin olive oil No. 7 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.50 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
1.56 mg/100 g FW Virgin olive oil No. 3 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.58 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
1.64 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
1.67 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)
1.67 mg/100 g FW Virgin olive oil No. 5 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.68 mg/100 g FW Virgin olive oil No. 2 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.70 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)
1.71 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
1.73 mg/100 g FW Virgin olive oil No. 6 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.75 mg/100 g FW Virgin olive oil No. 8 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.77 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)
1.84 mg/100 g FW Virgin olive oil No. 1 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
1.90 mg/100 g FW Virgin olive oil, fresh Kalogeropoulos N., et al (2007) Retention and distribution of natural an.... LWT - Food Science and Technology 40:1008-1017
[ 1.94, 2.59 ) 1.95 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
2.18 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)
2.19 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)
2.57 mg/100 g FW Olive oil, virgin, Italy Baldioli M., et al (1996) Antioxidant activity of tocopherols and .... Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402)
[ 3.24, 3.88 ) 3.43 mg/100 g FW Virgin olive oil No. 4 Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992)
[ 5.82, 6.48 ) 6.47 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