Showing details for content value of Vanillin in Olive, oil, virgin Food Composition

Morello J.-R., Romero M.-P., Motivla M.-J. (2004) Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Fraga, and Morrut cultivars. Journal of Agricultural and Food Chemistry 52:6002-6009

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.08 mg/100 g FW	Olive oil, Arbequina, 14 October	no	1
0.05 mg/100 g FW	Olive oil, Arbequina, 28 October	no	1
0.07 mg/100 g FW	Olive oil, Arbequina, 6 November	no	1
0.04 mg/100 g FW	Olive oil, Arbequina, 18 November	no	1
0.04 mg/100 g FW	Olive oil, Farga, 20 October	no	1
0.02 mg/100 g FW	Olive oil, Farga, 10 November	no	1
0.02 mg/100 g FW	Olive oil, Farga, 30 November	no	1
0.19 mg/100 g FW	Olive oil, Morrut, 6 October	no	1
0.12 mg/100 g FW	Olive oil, Morrut, 3 November	no	1
0.07 mg/100 g FW	Olive oil, Morrut, 8 December	no	1

Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in virgin olive oil, part II. Journal of Separation Science 26:417-424

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.03 mg/100 g FW	Virgin olive oil, Frant. Rocca	yes	1
0.01 mg/100 g FW	Virgin olive oil, Farchioni	yes	1
0.01 mg/100 g FW	Virgin olive oil, Trasimeno	yes	1
0.02 mg/100 g FW	Virgin olive oil, Viterbo, home made	no	1
0.01 mg/100 g FW	Virgin olive oil, Todi, home made	no	1

Brenes M., Garcia A., Garcia P., Garrido A. (2000) Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.06 mg/100 g FW	Virgin olive oil	yes	1
0.02 mg/100 g FW	Virgin olive oil	yes	1
0.04 mg/100 g FW	Virgin olive oil	yes	1
0.08 mg/100 g FW	Virgin olive oil	yes	1
0.07 mg/100 g FW	Virgin olive oil	yes	1
0.05 mg/100 g FW	Virgin olive oil	yes	1

Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.01 mg/100 g FW	Virgin olive oil, Cornicabra	yes	97

Morello J.-R., Motilva M.-J., Tovar M.-J., Romero M.-P; (2004) Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry 85:357-364

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.02 mg/100 g FW	Virgin olive oil, mill 1, fresh, first harvest	yes	1
0.01 mg/100 g FW	Virgin olive oil, mill 1, fresh, last harvest	yes	1
0.02 mg/100 g FW	Virgin olive oil, mill 1, 12 months storage, first harvest	yes	1
0.01 mg/100 g FW	Virgin olive oil, mill 1, 12 months storage, last harvest	yes	1
0.03 mg/100 g FW	Virgin olive oil, mill 2, fresh, first harvest	yes	1
0.02 mg/100 g FW	Virgin olive oil, mill 2, fresh, last harvest	yes	1
0.02 mg/100 g FW	Virgin olive oil, mill 2, 12 months storage, first harvest	yes	1
0.01 mg/100 g FW	Virgin olive oil, mill 2, 12 months storage, last harvest	yes	1
0.03 mg/100 g FW	Virgin olive oil, mill 3, fresh, first harvest	yes	1
0.01 mg/100 g FW	Virgin olive oil, mill 3, fresh, last harvest	yes	1
0.08 mg/100 g FW	Virgin olive oil, mill 3, 12 months storage, first harvest	yes	1
0.01 mg/100 g FW	Virgin olive oil, mill 3, 12 months storage, last harvest	yes	1

Kalogeropoulos N., Mylona A., Chiou A., Ioannou M.S., Andrikopoulos N.K. (2007) Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT - Food Science and Technology 40:1008-1017

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.04 mg/100 g FW	Virgin olive oil, fresh	yes	1

Krichene D., Taamalli W., Daoud D., Salvador M.D., Fregapane G., Zarrouk M. (2007) Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry 31:179-194

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.01 mg/100 g FW	Virgin olive oil, Semni	no	1
7.00e-03 mg/100 g FW	Virgin olive oil, Jdallou	no	1
6.00e-03 mg/100 g FW	Virgin olive oil, Swabaa Algia	no	1
3.00e-03 mg/100 g FW	Virgin olive oil, Neb Jmel	no	1
0.10 mg/100 g FW	Virgin olive oil, El Hor	no	1
0.02 mg/100 g FW	Virgin olive oil, Oueslati	no	1

Artajo L.-S., omero M.-P., Tovar M.-J., Motilva M.-J. (2006) Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology 108:19-27

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
6.00e-03 mg/100 g FW	Virgin olive oil, non-irrigated trees	no	1
4.00e-03 mg/100 g FW	Virgin olive oil, irrigated trees	no	1

Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.05 mg/100 g FW	Olive oil, Tunisia, 2001/2002	no	1
0.01 mg/100 g FW	Olive oil, Tunisia, 2002/2003	no	1

Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
7.00e-03 mg/100 g FW	Olive oil, ripening index 2	no	1
9.00e-03 mg/100 g FW	Olive oil, ripening index 5	no	1
9.00e-03 mg/100 g FW	Olive oil, ripening index 6	no	1