Manai H., Haddada F.M., Trigui A., Daoud D., Zarrouk M. (2007) Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. Journal of the Science of Food and Agriculture 87:600-606

Abbreviation: MANAI 2007

Food Composition

This publication was used to obtain 3 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
12.09 mg/100 g FW Virgin olive oil Hd 034 no 1
22.93 mg/100 g FW Virgin olive oil Hd 039 no 1
11.00 mg/100 g FW Virgin olive oil Chemlali no 1