|
[ 0.00, 2.58 ) |
0.00 mg/100 g FW
|
Extra-virgin olive oil, Taggiasca, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
0.00 mg/100 g FW
|
Extra-virgin olive oil, Taggiasca, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
0.75 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, C |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
1.17 mg/100 g FW
|
Extra-virgin olive oil, fresh, C |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
2.07 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, A |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
2.30 mg/100 g FW
|
Extra-virgin olive oil, Leccino Overripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
2.40 mg/100 g FW
|
Extra-virgin olive oil, Leccino Unripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
2.53 mg/100 g FW
|
Extra-virgin olive oil, fresh, A |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
[ 2.58, 5.16 ) |
2.60 mg/100 g FW
|
Extra-virgin olive oil, Frantoio, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
2.80 mg/100 g FW
|
Extra-virgin olive oil, Leccino Ripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
3.50 mg/100 g FW
|
Extra-virgin olive oil, Leccino Unripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
3.90 mg/100 g FW
|
Extra-virgin olive oil, Frantoio, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
4.10 mg/100 g FW
|
Extra-virgin olive oil, Leccino Ripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
4.60 mg/100 g FW
|
Extra-virgin olive oil, Leccino Overripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
4.70 mg/100 g FW
|
Extra-virgin olive oil, Colombaia, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
[ 5.16, 7.74 ) |
5.40 mg/100 g FW
|
Extra-virgin olive oil, Pendolino, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
5.80 mg/100 g FW
|
Extra-virgin olive oil, Pendolino, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
6.80 mg/100 g FW
|
Extra-virgin olive oil, Colombaia, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
[ 7.74, 10.32 ) |
8.76 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, T |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
8.90 mg/100 g FW
|
Extra-virgin olive oil, Moraiolo, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
9.55 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2003) Changes in phenolic composition and anti.... Journal of Agricultural and Food Chemistry 51:667-672 PubMed (12537439) |
10.10 mg/100 g FW
|
Extra-virgin olive oil, Moraiolo, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
[ 10.32, 12.90 ) |
11.75 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, P |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
[ 12.90, 15.48 ) |
13.60 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 3,4 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
14.50 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 4,1 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
15.12 mg/100 g FW
|
Extra-virgin olive oil, fresh, T |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
[ 15.48, 18.06 ) |
16.80 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 5,7 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
|
[ 18.06, 20.64 ) |
19.08 mg/100 g FW
|
Extra-virgin olive oil, fresh, P |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
[ 23.22, 25.81 ) |
25.80 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 3,7 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |