Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063)

Abbreviation: GUTFINGER 1981

Pubmed ID: 25833063

Food Composition

This publication was used to obtain 21 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
7.60 mg/100 g FW Olive oil, virgin yes 1
8.40 mg/100 g FW Olive oil, virgin yes 1
5.00 mg/100 g FW Olive oil, virgin yes 1
10.70 mg/100 g FW Olive oil, virgin yes 1
8.30 mg/100 g FW Olive oil, virgin yes 1
7.00 mg/100 g FW Olive oil, virgin yes 1
6.10 mg/100 g FW Olive oil, virgin yes 1
10.60 mg/100 g FW Olive oil, virgin yes 1
14.00 mg/100 g FW Olive oil, virgin yes 1
5.80 mg/100 g FW Olive oil, virgin yes 1
13.60 mg/100 g FW Olive oil, virgin yes 1
8.30 mg/100 g FW Olive oil, virgin yes 1
8.00 mg/100 g FW Olive oil, virgin yes 1
14.30 mg/100 g FW Olive oil, virgin yes 1
4.40 mg/100 g FW Olive oil, virgin yes 1
8.30 mg/100 g FW Olive oil, virgin yes 1
15.70 mg/100 g FW Olive oil, virgin yes 1
12.70 mg/100 g FW Olive oil, virgin yes 1
6.80 mg/100 g FW Olive oil, virgin yes 1
11.80 mg/100 g FW Olive oil, virgin yes 1
5.50 mg/100 g FW Olive oil, virgin yes 1