Colour Interval Value Publication Food Name Reference
[ 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)