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

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.75 ) 3.00e-03 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
4.00e-03 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
7.00e-03 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
9.00e-03 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 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
0.01 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
0.01 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, mill 3, fresh, last harvest Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364
0.01 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
0.01 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
0.01 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
0.02 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
0.02 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 Virgin olive oil, El Hor Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194
0.03 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
0.03 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
0.03 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)
0.04 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
0.04 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
0.04 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
0.04 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
0.04 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
0.04 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)
0.05 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
0.05 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
0.05 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
0.05 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
0.05 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
0.05 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
0.05 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 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
0.06 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
0.06 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
0.06 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
0.06 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
0.06 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
0.06 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)
0.08 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)
0.08 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
0.08 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
0.09 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
0.09 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
0.09 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
0.10 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
0.10 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
0.10 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
0.10 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 Virgin olive oil, Maurino Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119
0.11 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)
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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)
0.12 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)
0.13 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
0.13 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
0.13 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
0.14 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
0.14 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
0.14 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
0.14 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)
0.15 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
0.15 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
0.15 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
0.15 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
0.15 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)
0.16 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
0.16 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)
0.17 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
0.17 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, Gargna 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, 2002/2003, 29/11 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, 1998/1999, 27/10 Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124
0.19 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
0.19 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)
0.20 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
0.20 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
0.20 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
0.21 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
0.21 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)
0.22 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
0.22 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
0.22 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)
0.24 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
0.24 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
0.27 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, 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)
0.30 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)
0.32 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
0.34 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
0.36 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
0.37 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
0.39 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)
0.40 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)
0.42 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
0.44 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)
0.45 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)
0.45 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
0.46 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)
0.47 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
0.47 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
0.48 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
0.51 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
0.52 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
0.52 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
0.52 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)
0.54 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
0.55 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
0.56 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
0.56 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
0.57 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
0.57 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
0.58 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
0.58 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)
0.58 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)
0.58 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, 1998/1999, 23/12 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, 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)
0.62 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
0.63 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)
0.66 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
0.66 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
0.66 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
0.66 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
0.68 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)
0.69 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
0.69 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
0.72 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
0.74 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
[ 0.75, 1.49 ) 0.75 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
0.76 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
0.79 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
0.80 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
0.87 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
0.88 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
0.88 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
0.88 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)
0.92 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
1.00 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
1.01 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
1.09 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
1.12 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
1.19 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
1.19 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)
1.29 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
1.33 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
1.36 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)
1.37 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)
1.46 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
1.47 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
1.47 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)
[ 1.49, 2.23 ) 1.55 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
1.63 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
1.70 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)
1.80 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)
1.89 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
1.89 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
1.94 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
2.05 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
[ 2.23, 2.97 ) 2.25 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)
2.28 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)
2.46 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)
2.54 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)
2.74 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)
2.78 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)
[ 3.72, 4.46 ) 4.07 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
[ 4.46, 5.20 ) 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)
4.91 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)
[ 5.20, 5.94 ) 5.31 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)
[ 6.69, 7.44 ) 7.43 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)