Torres M.M., Maestri D.M. (2006) The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Cordoba, Argentina). Food Chemistry 96:507-511

Abbreviation: TORRES 2006_01

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
37.30 mg/100 g FW Olive oil, Argentina, pressure method no 1
17.80 mg/100 g FW Olive oil, Argentina, pressure method no 1
58.80 mg/100 g FW Olive oil, Argentina, pressure method no 1
18.80 mg/100 g FW Olive oil, Argentina, pressure method no 1