Showing Publication (BONOLI 2003b)
Bonoli M., Montanucci M., Toschi G.T., Lercker G. (2003) Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection. Journal of Chromatography A 1011:163-172 PubMed (14518773)
Abbreviation: BONOLI 2003b
Pubmed ID: 14518773
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 39.45 mg/100 g FW | Italian extra-virgin olive oil, Pressure1Oct | no | 1 |
| 17.02 mg/100 g FW | Italian extra-virgin olive oil, Pressure1Nov | no | 1 |
| 43.74 mg/100 g FW | Italian extra-virgin olive oil, Pressure2Oct | no | 1 |
| 9.01 mg/100 g FW | Italian extra-virgin olive oil, Pressure2Nov | no | 1 |
| 32.95 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation1Oct | no | 1 |
| 8.10 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation1Nov | no | 1 |
| 10.23 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation2Oct | no | 1 |
| 18.47 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation2Nov | no | 1 |
| 35.33 mg/100 g FW | Italian extra-virgin olive oil, Eco Oct | no | 1 |
| 23.97 mg/100 g FW | Italian extra-virgin olive oil, Eco Nov | no | 1 |