Aparicio R., Roda L., Albi M., Gutierrez F. (1999) Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat. Journal of Agricultural and Food Chemistry 47:4150-4155 PubMed (10552782)

Abbreviation: APARICIO 1999

Pubmed ID: 10552782

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
19.38 mg/100 g FW Olive oil, virgin, Hojiblanca no 1
19.19 mg/100 g FW Olive oil, virgin, Picual no 1