Koski A., Psomiadou E., Tsimidou M., Hopia A., Kefalas P., Wahala K., Heinonen M. (2002) Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology 214:294-298

Abbreviation: KOSKI 2002

Food Composition

This publication was used to obtain 6 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
13.50 mg/100 g FW Greek olive oil, O1 no 1
22.20 mg/100 g FW Greek olive oil, O2 no 1
44.00 mg/100 g FW Greek olive oil, O3 no 1
0.40 mg/100 g FW Rapeseed oil, R1 no 1
0.40 mg/100 g FW Rapeseed oil, R2 no 1
0.30 mg/100 g FW Rapeseed oil, R3 no 1