Showing Publication (BALDIOLI 1996)

Baldioli M., Servili M., Perretti G., Montedoro G. F. (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402)

Abbreviation: BALDIOLI 1996

Pubmed ID: 24424402

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 12:26AM EDT

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
0.45 mg/100 g FW	Olive oil, virgin, Italy	no	48
2.57 mg/100 g FW	Olive oil, virgin, Italy	no	48
0.02 mg/100 g FW	Olive oil, virgin, Italy	no	48
0.01 mg/100 g FW	Olive oil, virgin, Italy	no	48
0.05 mg/100 g FW	Olive oil, virgin, Italy	no	48
0.02 mg/100 g FW	Olive oil, virgin, Italy	no	48
0.07 mg/100 g FW	Olive oil, virgin, Italy	no	48
6.71 mg/100 g FW	Olive oil, virgin, Italy	no	48
2.56 mg/100 g FW	Olive oil, virgin, Italy	no	48
2.77 mg/100 g FW	Olive oil, virgin, Italy	no	48