|
[ 0.08, 9.49 ) |
0.08 mg/100 g FW
|
Extra virgin olive oil Cornicabra |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
0.92 mg/100 g FW
|
Extra virgin olive oil Lechin de Granada |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
1.40 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) |
1.56 mg/100 g FW
|
Extra virgin olive oil Hojiblanca |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
1.69 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) |
1.76 mg/100 g FW
|
Extra virgin olive oil Picudo |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
2.41 mg/100 g FW
|
Extra virgin olive oil Arbequina |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
2.88 mg/100 g FW
|
Extra virgin olive oil Picual |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
3.10 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) |
4.35 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) |
5.24 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) |
6.08 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) |
8.50 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) |
8.80 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) |
|
[ 9.49, 18.90 ) |
12.00 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) |
13.69 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) |
15.50 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) |
15.90 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) |
16.90 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) |
18.50 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) |
|
[ 18.90, 28.32 ) |
19.84 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) |
21.40 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) |
22.70 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) |
|
[ 28.32, 37.73 ) |
29.15 mg/100 g FW
|
Extra virgin olive oil Lechin de Sevilla |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
31.52 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) |
32.90 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) |
33.70 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) |
|
[ 37.73, 47.14 ) |
39.60 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) |
44.60 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) |
44.80 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) |
|
[ 47.14, 56.55 ) |
47.80 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) |
|
[ 56.55, 65.96 ) |
65.90 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) |
|
[ 65.96, 75.38 ) |
67.50 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) |
|
[ 75.38, 84.79 ) |
82.30 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) |
|
[ 84.79, 94.21 ) |
86.60 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) |
94.20 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) |