Showing Publication (MATOS 2007)
Matos L.C., Pereira J.A., Andrade P.B., Seabra R.M., Oliveira M.B.P.P. (2007) Evaluation of a numerical method to predict the polyphenols content in monovarietal olive oils. Food Chemistry 102:976-983
Abbreviation: MATOS 2007
Food Composition
This publication was used to obtain 18 food polyphenol content values.
Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
---|---|---|---|
20.90 mg/100 g FW | Virgin olive oil, organic, maturation index 1 | no | 1 |
22.10 mg/100 g FW | Virgin olive oil, organic, maturation index 2 | no | 1 |
24.60 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
19.00 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
16.60 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
16.80 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |
22.40 mg/100 g FW | Virgin olive oil, organic, maturation index 7 | no | 1 |
19.80 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
13.60 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
6.70 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
9.30 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |
12.80 mg/100 g FW | Virgin olive oil, organic, maturation index 7 | no | 1 |
25.50 mg/100 g FW | Virgin olive oil, organic, maturation index 1 | no | 1 |
25.50 mg/100 g FW | Virgin olive oil, organic, maturation index 2 | no | 1 |
17.50 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
23.90 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
7.60 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
15.80 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |