|
|
[ 4.20, 11.88 ) |
4.20 mg/100 g FW
|
Olive oil, three-phase decanter, ripe olives |
Gimeno E., et al (2002) The effects of harvest and extraction me.... Food Chemistry 78:207-211 |
|
4.40 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
5.00 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
5.04 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 |
|
5.50 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
5.80 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
6.10 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
6.61 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 |
|
6.70 mg/100 g FW
|
Virgin olive oil, organic, maturation index 5 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
6.80 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
6.95 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 |
|
7.00 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
7.60 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
7.60 mg/100 g FW
|
Virgin olive oil, organic, maturation index 5 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
8.00 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
8.08 mg/100 g FW
|
Olive oil, two-phase decanter, ripe olives |
Gimeno E., et al (2002) The effects of harvest and extraction me.... Food Chemistry 78:207-211 |
|
8.30 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
8.30 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
8.30 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
8.40 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
8.60 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) |
|
8.80 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 |
|
9.30 mg/100 g FW
|
Virgin olive oil, organic, maturation index 6 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
9.50 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 |
|
9.60 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 |
|
9.90 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) |
|
10.08 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 |
|
10.60 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
10.70 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
11.00 mg/100 g FW
|
Virgin olive oil Chemlali |
Manai H., et al (2007) Compositional quality of virgin olive oi.... Journal of the Science of Food and Agriculture 87:600-606 |
|
11.40 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) |
|
11.80 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
|
[ 11.88, 19.56 ) |
12.09 mg/100 g FW
|
Virgin olive oil Hd 034 |
Manai H., et al (2007) Compositional quality of virgin olive oi.... Journal of the Science of Food and Agriculture 87:600-606 |
|
12.70 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
12.80 mg/100 g FW
|
Virgin olive oil, organic, maturation index 7 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
13.20 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) |
|
13.50 mg/100 g FW
|
Greek olive oil, O1 |
Koski A., et al (2002) Oxidative stability and minor constituen.... European Food Research and Technology 214:294-298 |
|
13.60 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
13.60 mg/100 g FW
|
Virgin olive oil, organic, maturation index 4 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
14.00 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
14.20 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 |
|
14.30 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
14.60 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 |
|
14.90 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 |
|
15.00 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 |
|
15.09 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 |
|
15.20 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 |
|
15.70 mg/100 g FW
|
Olive oil, virgin |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063) |
|
15.80 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 |
|
15.80 mg/100 g FW
|
Virgin olive oil, organic, maturation index 6 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
16.10 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 |
|
16.60 mg/100 g FW
|
Virgin olive oil, organic, maturation index 5 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
16.80 mg/100 g FW
|
Virgin olive oil, organic, maturation index 6 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
17.50 mg/100 g FW
|
Virgin olive oil, organic, maturation index 3 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
17.80 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) |
|
19.00 mg/100 g FW
|
Virgin olive oil, organic, maturation index 4 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
19.19 mg/100 g FW
|
Olive oil, virgin, Picual |
Aparicio R., et al (1999) Effect of Various Compounds on Virgin Ol.... Journal of Agricultural and Food Chemistry 47:4150-4155 PubMed (10552782) |
|
19.38 mg/100 g FW
|
Olive oil, virgin, Hojiblanca |
Aparicio R., et al (1999) Effect of Various Compounds on Virgin Ol.... Journal of Agricultural and Food Chemistry 47:4150-4155 PubMed (10552782) |
|
|
[ 19.56, 27.24 ) |
19.80 mg/100 g FW
|
Virgin olive oil, organic, maturation index 3 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
20.30 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 |
|
20.30 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) |
|
20.70 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 |
|
20.90 mg/100 g FW
|
Virgin olive oil, organic, maturation index 1 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
21.90 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 |
|
22.10 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 |
|
22.10 mg/100 g FW
|
Virgin olive oil, organic, maturation index 2 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
22.20 mg/100 g FW
|
Greek olive oil, O2 |
Koski A., et al (2002) Oxidative stability and minor constituen.... European Food Research and Technology 214:294-298 |
|
22.40 mg/100 g FW
|
Virgin olive oil, organic, maturation index 7 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
22.43 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 |
|
22.93 mg/100 g FW
|
Virgin olive oil Hd 039 |
Manai H., et al (2007) Compositional quality of virgin olive oi.... Journal of the Science of Food and Agriculture 87:600-606 |
|
23.90 mg/100 g FW
|
Virgin olive oil, organic, maturation index 4 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
24.40 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 |
|
24.60 mg/100 g FW
|
Virgin olive oil, organic, maturation index 3 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
24.70 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 |
|
25.50 mg/100 g FW
|
Virgin olive oil, organic, maturation index 2 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
25.50 mg/100 g FW
|
Virgin olive oil, organic, maturation index 1 |
Matos L.C., et al (2007) Evaluation of a numerical method to pred.... Food Chemistry 102:976-983 |
|
26.30 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 |
|
|
[ 27.24, 34.92 ) |
28.50 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 |
|
30.40 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 |
|
30.70 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 |
|
32.00 mg/100 g FW
|
Virgin olive oil, fresh |
Okogeri O., et al (2002) Changes occurring in phenolic compounds .... Journal of Agricultural and Food Chemistry 50:1077-1080 PubMed (11853484) |
|
|
[ 34.92, 42.60 ) |
36.00 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 |
|
38.30 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 |
|
39.70 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 |
|
|
[ 42.60, 50.28 ) |
44.00 mg/100 g FW
|
Greek olive oil, O3 |
Koski A., et al (2002) Oxidative stability and minor constituen.... European Food Research and Technology 214:294-298 |
|
|
[ 50.28, 57.96 ) |
50.40 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 |
|
51.10 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 |
|
|
[ 57.96, 65.64 ) |
58.50 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 |
|
|
[ 65.64, 73.32 ) |
67.30 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 |
|
|
[ 73.32, 81.01 ) |
78.00 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 |
|
81.00 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 |