|
|
[ 0.07, 0.42 ) |
0.07 mg/100 g FW
|
Olive oil, extra virgin |
Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296) |
|
0.10 mg/100 g FW
|
Extra-virgin olive oil, Frantoio, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.11 mg/100 g FW
|
Extra-virgin olive oil, fresh, A |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
0.12 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 3,4 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
|
0.12 mg/100 g FW
|
Extra-virgin olive oil, Moraiolo, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.12 mg/100 g FW
|
Extra-virgin olive oil, Leccino Overripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.13 mg/100 g FW
|
Extra-virgin olive oil, Leccino Unripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.15 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.15 mg/100 g FW
|
Extra-virgin olive oil, Frantoio, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.16 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 3,7 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
|
0.16 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, A |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
0.17 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 4,1 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
|
0.17 mg/100 g FW
|
Extra-virgin olive oil, Leccino Overripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.18 mg/100 g FW
|
Extra-virgin olive oil, Moraiolo, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.19 mg/100 g FW
|
Extra-virgin olive oil, Leccino Unripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.22 mg/100 g FW
|
Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 5,7 |
Gomez-Rico A., et al (2006) Phenolic and volatile compounds of extra.... Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073) |
|
0.23 mg/100 g FW
|
Olive oil, extra virgin |
Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296) |
|
0.23 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.26 mg/100 g FW
|
Olive oil, extra virgin |
Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296) |
|
0.26 mg/100 g FW
|
Extra virgin olive oil Arbequina |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.27 mg/100 g FW
|
Extra virgin olive oil Cornicabra |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.27 mg/100 g FW
|
Extra-virgin olive oil, Leccino Ripe, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.29 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.29 mg/100 g FW
|
Extra-virgin olive oil, Colombaia, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.29 mg/100 g FW
|
Extra-virgin olive oil, Pendolino, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.30 mg/100 g FW
|
Extra virgin olive oil Lechin de Sevilla |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.30 mg/100 g FW
|
Extra-virgin olive oil, Leccino Ripe, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.31 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.32 mg/100 g FW
|
Extra virgin olive oil Picudo |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.33 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.33 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.34 mg/100 g FW
|
Extra-virgin olive oil, Pendolino, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.35 mg/100 g FW
|
Extra-virgin olive oil, fresh, P |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
0.37 mg/100 g FW
|
Extra virgin olive oil Hojiblanca |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.41 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
|
[ 0.42, 0.77 ) |
0.42 mg/100 g FW
|
Extra virgin olive oil Lechin de Granada |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.46 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.47 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.54 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.55 mg/100 g FW
|
Extra-virgin olive oil, Taggiasca, from destoned olive |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
0.65 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2003) Changes in phenolic composition and anti.... Journal of Agricultural and Food Chemistry 51:667-672 PubMed (12537439) |
|
0.66 mg/100 g FW
|
Extra virgin olive oil Picual |
Caravaca A.M., et al (2005) Electrophoretic identification and quant.... Electrophoresis 26:3538-3551 PubMed (16167367) |
|
0.67 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.72 mg/100 g FW
|
Extra-virgin olive oil, Hojiblanca |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.73 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.74 mg/100 g FW
|
Olive oil |
Tuberoso C.I.G., et al (2007) Determination of antioxidant compounds a.... Food Chemistry 103:1494-1501 |
|
|
[ 0.77, 1.12 ) |
0.77 mg/100 g FW
|
Extra-virgin olive oil, Arbequina |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.81 mg/100 g FW
|
Extra-virgin olive oil, Picual intenso |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.81 mg/100 g FW
|
Extra-virgin olive oil, Picual suave |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.86 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.88 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
0.94 mg/100 g FW
|
Extra-virgin olive oil, organic oil |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.94 mg/100 g FW
|
Extra-virgin olive oil, Picual |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
0.96 mg/100 g FW
|
Olive oil, extra virgin |
Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296) |
|
0.96 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
0.96 mg/100 g FW
|
Extra virgin olive oil, Spain |
Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14 |
|
1.06 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, P |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
|
[ 1.12, 1.47 ) |
1.14 mg/100 g FW
|
Extra-virgin olive oil, Lechin de Sevilla |
Carrasco-Pancorbo A., et al (2006) Rapid quantification of the phenolic fra.... Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999) |
|
|
[ 1.81, 2.16 ) |
1.97 mg/100 g FW
|
Extra-virgin olive oil, Taggiasca, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
2.00 mg/100 g FW
|
Extra-virgin olive oil, Colombaia, from olive incl. Stone |
Lavelli V., et al (2005) Secoiridoids, tocopherols, and antioxida.... Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026) |
|
|
[ 2.51, 2.86 ) |
2.74 mg/100 g FW
|
Extra virgin olive oil, VOQ |
Owen R.W., et al (2000) Phenolic compounds and squalene in olive.... Food and Chemical Toxicology 38:647-659 PubMed (10908812) |
|
|
[ 2.86, 3.21 ) |
3.16 mg/100 g FW
|
Extra-virgin olive oil, fresh, T |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
|
[ 3.21, 3.57 ) |
3.51 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, C |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
3.53 mg/100 g FW
|
Extra-virgin olive oil, 8 months storage at 40°C, T |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |
|
3.56 mg/100 g FW
|
Extra-virgin olive oil, fresh, C |
Lavelli V., et al (2006) Effect of storage on secoiridoid and toc.... Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222) |