|
|
[ 0.00, 16.35 ) |
0.00 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) |
|
0.00 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) |
|
9.00e-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 |
|
0.01 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 |
|
0.05 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) |
|
0.05 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) |
|
0.06 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) |
|
0.06 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) |
|
0.18 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 |
|
0.23 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) |
|
0.26 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) |
|
0.28 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) |
|
0.43 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) |
|
0.44 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 |
|
0.46 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 |
|
0.55 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 |
|
0.82 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) |
|
0.88 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) |
|
0.99 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) |
|
1.07 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) |
|
1.19 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 |
|
1.21 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 |
|
1.22 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) |
|
1.23 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 |
|
1.33 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) |
|
1.46 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 |
|
1.50 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 |
|
1.68 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 |
|
1.85 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 |
|
1.87 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 |
|
1.87 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 |
|
2.40 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 |
|
2.56 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) |
|
2.67 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 |
|
2.76 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) |
|
2.77 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 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 |
|
3.00 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 |
|
3.10 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 |
|
3.24 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) |
|
3.39 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 |
|
3.84 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 |
|
3.88 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 |
|
4.01 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 |
|
4.07 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) |
|
4.27 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) |
|
4.69 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 |
|
4.98 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 |
|
5.05 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 |
|
5.13 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 |
|
5.32 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 |
|
5.90 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 |
|
6.01 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 |
|
6.18 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 |
|
6.46 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 |
|
6.65 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 |
|
6.69 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 |
|
6.71 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) |
|
6.74 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) |
|
6.80 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 |
|
7.27 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) |
|
7.44 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 |
|
7.52 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) |
|
7.76 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 |
|
7.80 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 |
|
7.80 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 |
|
8.05 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) |
|
8.09 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 |
|
8.46 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 |
|
8.62 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) |
|
8.66 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) |
|
8.69 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 |
|
8.69 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 |
|
8.78 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) |
|
8.88 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 |
|
8.93 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 |
|
9.09 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) |
|
9.12 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) |
|
9.45 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 |
|
9.47 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) |
|
9.48 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) |
|
9.56 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 |
|
9.82 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 |
|
9.97 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 |
|
10.16 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 |
|
10.62 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 |
|
10.62 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 |
|
10.80 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) |
|
10.88 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 |
|
10.96 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 |
|
11.12 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) |
|
11.20 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 |
|
11.26 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 |
|
11.45 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) |
|
11.50 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) |
|
11.71 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 |
|
11.98 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 |
|
12.17 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 |
|
12.24 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 |
|
12.24 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 |
|
12.34 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) |
|
12.70 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 |
|
12.70 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 |
|
13.07 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) |
|
13.20 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) |
|
13.23 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 |
|
13.44 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) |
|
13.62 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 |
|
13.65 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) |
|
14.00 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) |
|
14.20 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) |
|
14.74 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 |
|
14.77 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 |
|
14.81 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 |
|
14.85 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 |
|
15.38 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 |
|
16.06 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 |
|
16.21 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 |
|
16.34 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 |
|
|
[ 16.35, 32.70 ) |
17.10 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 |
|
17.16 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 |
|
17.38 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 |
|
17.90 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) |
|
17.91 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) |
|
18.20 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 |
|
18.43 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) |
|
18.50 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 |
|
18.67 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 |
|
23.00 mg/100 g FW
|
Virgin olive oil, 1-year-old |
Monti S.M., et al (2001) Characterization of phenolic compounds i.... Journal of Agricultural and Food Chemistry 49:3969-3975 |
|
23.02 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) |
|
23.69 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) |
|
25.68 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) |
|
27.90 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 |
|
28.23 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 |
|
28.51 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) |
|
29.54 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) |
|
|
[ 32.70, 49.05 ) |
35.00 mg/100 g FW
|
Virgin olive oil, fresh |
Monti S.M., et al (2001) Characterization of phenolic compounds i.... Journal of Agricultural and Food Chemistry 49:3969-3975 |
|
35.30 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 |
|
35.50 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 |
|
35.80 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 |
|
42.64 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) |
|
42.72 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 |
|
45.66 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) |
|
|
[ 49.05, 65.40 ) |
52.22 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 |
|
54.00 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 |
|
61.20 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 |
|
|
[ 65.40, 81.75 ) |
79.70 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 |
|
|
[ 81.75, 98.10 ) |
89.10 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 |
|
|
[ 114.45, 130.80 ) |
127.80 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 |
|
|
[ 130.80, 147.15 ) |
135.60 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 |
|
|
[ 147.15, 163.51 ) |
152.80 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 |
|
163.50 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 |