Del Carlo M., Sacchetti G., Di Mattia C., Compagnone D., Mastrocola D., Liberatore L., Cichelli A. (2004) Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450)

Abbreviation: DEL CARLO 2004

Pubmed ID: 15212450

Food Composition

This publication was used to obtain 22 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
25.90 mg/100 g FW Olive oil, Italian, green olives, S1 no 1
5.70 mg/100 g FW Olive oil, Italian, medium olives, S2 no 1
33.60 mg/100 g FW Olive oil, Italian, ripened olives, S3 no 1
36.90 mg/100 g FW Olive oil, Italian, green olives, S4 no 1
39.00 mg/100 g FW Olive oil, Italian, medium olives, S5 no 1
39.60 mg/100 g FW Olive oil, Italian, ripened olives, S6 no 1
18.90 mg/100 g FW Olive oil, Italian, green olives, S7 no 1
11.50 mg/100 g FW Olive oil, Italian, medium olives, S8 no 1
16.90 mg/100 g FW Olive oil, Italian, medium olives, S9 no 1
13.10 mg/100 g FW Olive oil, Italian, green olives, S10 no 1
23.90 mg/100 g FW Olive oil, Italian, ripened olives, S11 no 1
12.70 mg/100 g FW Olive oil, Italian, ripened olives, S12 no 1
23.20 mg/100 g FW Olive oil, Italian, ripened olives, S13 no 1
19.70 mg/100 g FW Olive oil, Italian, ripened olives, S14 no 1
29.60 mg/100 g FW Olive oil, Italian, ripened olives, S15, mix no 1
19.10 mg/100 g FW Olive oil, Italian, ripened olives, S16 no 1
30.50 mg/100 g FW Olive oil, Croatian, ripened olives, S17 no 1
20.80 mg/100 g FW Olive oil, Croatian, ripened olives, S18 no 1
31.10 mg/100 g FW Olive oil, Croatian, ripened olives, S19 no 1
63.30 mg/100 g FW Olive oil, Croatian, ripened olives, S20 no 1
21.20 mg/100 g FW Olive oil, Croatian, ripened olives, S21 no 1
6.00 mg/100 g FW Olive oil, Croatian, ripened olives, S22 no 1