Showing Publication (OWEN 2000)
Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., Bartsch H. (2000) Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food and Chemical Toxicology 38:647-659 PubMed (10908812)
Abbreviation: OWEN 2000
Pubmed ID: 10908812
Food Composition
This publication was used to obtain 4 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1.44 mg/100 g FW | Extra virgin olive oil, VOQ | yes | 18 |
| 2.74 mg/100 g FW | Extra virgin olive oil, VOQ | yes | 18 |
| 0.17 mg/100 g FW | Refined virgin olive oil, RVO | yes | 5 |
| 0.29 mg/100 g FW | Refined virgin olive oil, RVO | yes | 5 |