Gimeno E., Castellote A.I., Lamuela-Raventos R.M., De la Torre M.C., Lopez-Sabater M.C. (2002) The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chemistry 78:207-211

Abbreviation: GIMENO 2002

Food Composition

This publication was used to obtain 2 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
8.08 mg/100 g FW Olive oil, two-phase decanter, ripe olives no 4
4.20 mg/100 g FW Olive oil, three-phase decanter, ripe olives no 4