Showing Publication (SKEVIN 2003)
Skevin D., Rade D., Strucelj D., Mokrovcak Z., Nederal S., Bencic D. (2003) The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology 105:536-541
Abbreviation: SKEVIN 2003
Food Composition
This publication was used to obtain 9 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 27.70 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1L | no | 4 |
| 17.50 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2L | no | 4 |
| 13.00 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3L | no | 4 |
| 38.20 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1B | no | 4 |
| 33.80 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2B | no | 4 |
| 30.50 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3B | no | 4 |
| 26.50 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1Bu | no | 4 |
| 16.00 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2Bu | no | 4 |
| 12.50 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3Bu | no | 4 |