|
|
[ 0.12, 4.18 ) |
0.12 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 |
|
0.12 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 |
|
0.36 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 |
|
0.52 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) |
|
0.61 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 |
|
0.72 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 |
|
0.78 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 |
|
0.83 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) |
|
0.86 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) |
|
0.98 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 |
|
1.02 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 |
|
1.04 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 |
|
1.39 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) |
|
1.45 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) |
|
1.47 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) |
|
1.47 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) |
|
1.56 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 |
|
1.76 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) |
|
1.95 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) |
|
1.96 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) |
|
2.05 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) |
|
2.09 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 |
|
2.24 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 |
|
2.24 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) |
|
2.43 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 |
|
2.56 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) |
|
2.60 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 |
|
2.66 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 |
|
2.67 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 |
|
2.71 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) |
|
2.85 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 |
|
2.95 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 |
|
3.00 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 |
|
3.09 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) |
|
3.35 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) |
|
3.35 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 |
|
3.62 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) |
|
3.70 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 |
|
3.80 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 |
|
3.97 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) |
|
4.00 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 |
|
4.12 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 |
|
4.16 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 |
|
|
[ 4.18, 8.23 ) |
4.24 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 |
|
4.29 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 |
|
4.34 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 |
|
4.48 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 |
|
4.52 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 |
|
4.52 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 |
|
4.70 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 |
|
4.72 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 |
|
4.79 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) |
|
4.87 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) |
|
5.00 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) |
|
5.05 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) |
|
5.08 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) |
|
5.08 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) |
|
5.10 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 |
|
5.15 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 |
|
5.19 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 |
|
5.46 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) |
|
5.50 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 |
|
5.75 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 |
|
5.82 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) |
|
5.86 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 |
|
5.99 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) |
|
6.04 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 |
|
6.11 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 |
|
6.15 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 |
|
6.15 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) |
|
6.35 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) |
|
6.37 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 |
|
6.43 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 |
|
6.51 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 |
|
6.58 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 |
|
6.59 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) |
|
6.62 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 |
|
6.65 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 |
|
6.72 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 |
|
6.78 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) |
|
6.92 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 |
|
7.01 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 |
|
7.07 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) |
|
7.21 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) |
|
7.55 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 |
|
7.81 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 |
|
7.82 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) |
|
7.84 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) |
|
7.96 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 |
|
|
[ 8.23, 12.29 ) |
8.28 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) |
|
8.32 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 |
|
8.40 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 |
|
8.61 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) |
|
8.65 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) |
|
8.68 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 |
|
8.76 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 |
|
8.85 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 |
|
9.20 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 |
|
9.32 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) |
|
9.41 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 |
|
9.64 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 |
|
9.71 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 |
|
9.91 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) |
|
9.96 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) |
|
10.22 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 |
|
10.34 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 |
|
10.42 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 |
|
10.60 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 |
|
10.82 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 |
|
10.90 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 |
|
10.91 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 |
|
11.05 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) |
|
11.06 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) |
|
11.27 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 |
|
11.29 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 |
|
11.29 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 |
|
11.50 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 |
|
11.58 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 |
|
11.58 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 |
|
11.94 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 |
|
|
[ 12.29, 16.35 ) |
12.40 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 |
|
12.60 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) |
|
12.98 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) |
|
13.35 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 |
|
13.39 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) |
|
14.54 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 |
|
15.24 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 |
|
15.60 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 |
|
15.70 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 |
|
15.95 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 |
|
|
[ 16.35, 20.41 ) |
16.76 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 |
|
17.05 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 |
|
18.57 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 |
|
19.18 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 |
|
19.80 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 |
|
20.00 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 |
|
20.16 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 |
|
|
[ 20.41, 24.46 ) |
21.10 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 |
|
24.00 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 |
|
24.18 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) |
|
|
[ 28.52, 32.58 ) |
29.39 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 |
|
|
[ 36.63, 40.70 ) |
40.69 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 |