|
|
[ 5.70, 19.19 ) |
5.70 mg/100 g FW
|
Olive oil, Italian, medium olives, S2 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
6.00 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S22 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
8.10 mg/100 g FW
|
Italian extra-virgin olive oil, Centrifugation1Nov |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
9.01 mg/100 g FW
|
Italian extra-virgin olive oil, Pressure2Nov |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
10.23 mg/100 g FW
|
Italian extra-virgin olive oil, Centrifugation2Oct |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
11.50 mg/100 g FW
|
Olive oil, Italian, medium olives, S8 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
12.50 mg/100 g FW
|
Virgin olive oil, Croatia, third harvest period, 3Bu |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
12.70 mg/100 g FW
|
Olive oil, Italian, ripened olives, S12 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
13.00 mg/100 g FW
|
Virgin olive oil, Croatia, third harvest period, 3L |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
13.10 mg/100 g FW
|
Olive oil, Italian, green olives, S10 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
14.61 mg/100 g FW
|
Oive oil, Argentina, centrifugation method, 2003 |
Torres M.M., et al (2006) Chemical composition of Arbequina virgin.... Journal of the Science of Food and Agriculture 86:2311-2317 |
|
16.00 mg/100 g FW
|
Virgin olive oil, Croatia, second harvest period, 2Bu |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
16.90 mg/100 g FW
|
Olive oil, Italian, medium olives, S9 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
17.02 mg/100 g FW
|
Italian extra-virgin olive oil, Pressure1Nov |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
17.50 mg/100 g FW
|
Virgin olive oil, Croatia, second harvest period, 2L |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
17.50 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
17.80 mg/100 g FW
|
Olive oil, Argentina, pressure method |
Torres M.M., et al (2006) The effects of genotype and extraction m.... Food Chemistry 96:507-511 |
|
18.47 mg/100 g FW
|
Italian extra-virgin olive oil, Centrifugation2Nov |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
18.80 mg/100 g FW
|
Olive oil, Argentina, pressure method |
Torres M.M., et al (2006) The effects of genotype and extraction m.... Food Chemistry 96:507-511 |
|
18.90 mg/100 g FW
|
Olive oil, Italian, green olives, S7 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
19.10 mg/100 g FW
|
Olive oil, Italian, ripened olives, S16 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
|
[ 19.19, 32.69 ) |
19.70 mg/100 g FW
|
Olive oil, Italian, ripened olives, S14 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
20.80 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S18 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
20.96 mg/100 g FW
|
Extra virgin olive oil, RS4 |
Bonoli M., et al (2004) Qualitative and semiquantitative analysi.... Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313) |
|
21.20 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S21 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
22.80 mg/100 g FW
|
Extra virgin olive oil, Nostrana di Brisighella, industrial mill |
Cerretani L., et al (2005) Analytical comparison of monovarietal vi.... European Journal of Lipid Science and Technology 107:93-100 |
|
22.80 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
23.20 mg/100 g FW
|
Olive oil, Italian, ripened olives, S13 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
23.90 mg/100 g FW
|
Olive oil, Italian, ripened olives, S11 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
23.97 mg/100 g FW
|
Italian extra-virgin olive oil, Eco Nov |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
25.90 mg/100 g FW
|
Olive oil, Italian, green olives, S1 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
26.50 mg/100 g FW
|
Virgin olive oil, Croatia, first harvest period, 1Bu |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
27.20 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
27.60 mg/100 g FW
|
Extra virgin olive oil, Ghiacciolo, industrial mill |
Cerretani L., et al (2005) Analytical comparison of monovarietal vi.... European Journal of Lipid Science and Technology 107:93-100 |
|
27.70 mg/100 g FW
|
Virgin olive oil, Croatia, first harvest period, 1L |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
27.74 mg/100 g FW
|
Extra virgin olive oil, RS3 |
Bonoli M., et al (2004) Qualitative and semiquantitative analysi.... Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313) |
|
27.89 mg/100 g FW
|
Oive oil, Argentina, centrifugation method, 2001 |
Torres M.M., et al (2006) Chemical composition of Arbequina virgin.... Journal of the Science of Food and Agriculture 86:2311-2317 |
|
28.03 mg/100 g FW
|
Oive oil, Argentina, centrifugation method, 2002 |
Torres M.M., et al (2006) Chemical composition of Arbequina virgin.... Journal of the Science of Food and Agriculture 86:2311-2317 |
|
29.60 mg/100 g FW
|
Olive oil, Italian, ripened olives, S15, mix |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
30.50 mg/100 g FW
|
Virgin olive oil, Croatia, third harvest period, 3B |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
30.50 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S17 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
31.10 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S19 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
|
[ 32.69, 46.18 ) |
32.95 mg/100 g FW
|
Italian extra-virgin olive oil, Centrifugation1Oct |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
33.60 mg/100 g FW
|
Olive oil, Italian, ripened olives, S3 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
33.80 mg/100 g FW
|
Virgin olive oil, Croatia, second harvest period, 2B |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
35.20 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
35.33 mg/100 g FW
|
Italian extra-virgin olive oil, Eco Oct |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
36.90 mg/100 g FW
|
Olive oil, Italian, green olives, S4 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
37.30 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
37.30 mg/100 g FW
|
Olive oil, Argentina, pressure method |
Torres M.M., et al (2006) The effects of genotype and extraction m.... Food Chemistry 96:507-511 |
|
37.95 mg/100 g FW
|
Extra virgin olive oil, RS2 |
Bonoli M., et al (2004) Qualitative and semiquantitative analysi.... Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313) |
|
38.00 mg/100 g FW
|
Extra virgin olive oil, Nostrana di Brisighella, low-scale mill |
Cerretani L., et al (2005) Analytical comparison of monovarietal vi.... European Journal of Lipid Science and Technology 107:93-100 |
|
38.20 mg/100 g FW
|
Virgin olive oil, Croatia, first harvest period, 1B |
Skevin D., et al (2003) The influence of variety and harvest tim.... European Journal of Lipid Science and Technology 105:536-541 |
|
38.70 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
39.00 mg/100 g FW
|
Olive oil, Italian, medium olives, S5 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
39.45 mg/100 g FW
|
Italian extra-virgin olive oil, Pressure1Oct |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
39.60 mg/100 g FW
|
Olive oil, Italian, ripened olives, S6 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
43.30 mg/100 g FW
|
Extra virgin olive oil, Ghiacciolo, low-scale mill |
Cerretani L., et al (2005) Analytical comparison of monovarietal vi.... European Journal of Lipid Science and Technology 107:93-100 |
|
43.74 mg/100 g FW
|
Italian extra-virgin olive oil, Pressure2Oct |
Bonoli M., et al (2003) Fast separation and determination of tyr.... Journal of Chromatography A 1011:163-172 PubMed (14518773) |
|
44.14 mg/100 g FW
|
Extra virgin olive oil, RS1 |
Bonoli M., et al (2004) Qualitative and semiquantitative analysi.... Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313) |
|
45.50 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 46.18, 59.68 ) |
49.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
58.80 mg/100 g FW
|
Olive oil, Argentina, pressure method |
Torres M.M., et al (2006) The effects of genotype and extraction m.... Food Chemistry 96:507-511 |
|
|
[ 59.68, 73.17 ) |
63.30 mg/100 g FW
|
Olive oil, Croatian, ripened olives, S20 |
Del Carlo M., et al (2004) Contribution of the phenolic fraction to.... Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450) |
|
|
[ 100.16, 113.65 ) |
108.59 mg/100 g FW
|
Extra virgin olive oil 2003-2004 |
Samaniego-Sanchez C., et al (2007) Different radical scavenging tests in vi.... Analytica Chimica Acta 593:103-107 PubMed (17531830) |
|
|
[ 113.65, 127.15 ) |
118.95 mg/100 g FW
|
Extra virgin olive oil 2001-2002 |
Samaniego-Sanchez C., et al (2007) Different radical scavenging tests in vi.... Analytica Chimica Acta 593:103-107 PubMed (17531830) |
|
|
[ 127.15, 140.65 ) |
140.64 mg/100 g FW
|
Extra virgin olive oil 2002-2003 |
Samaniego-Sanchez C., et al (2007) Different radical scavenging tests in vi.... Analytica Chimica Acta 593:103-107 PubMed (17531830) |