|
|
[ 0.00, 0.02 ) |
3.00e-03 mg/100 g FW
|
Virgin olive oil, Neb Jmel |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
4.00e-03 mg/100 g FW
|
Virgin olive oil, irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
6.00e-03 mg/100 g FW
|
Virgin olive oil, non-irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
6.00e-03 mg/100 g FW
|
Virgin olive oil, Swabaa Algia |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
7.00e-03 mg/100 g FW
|
Olive oil, ripening index 2 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
7.00e-03 mg/100 g FW
|
Virgin olive oil, Jdallou |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
9.00e-03 mg/100 g FW
|
Olive oil, ripening index 6 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
9.00e-03 mg/100 g FW
|
Olive oil, ripening index 5 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
0.01 mg/100 g FW
|
Olive oil, Tunisia, 2002/2003 |
Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Semni |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.01 mg/100 g FW
|
Virgin olive oil, Todi, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Trasimeno |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Farchioni |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.02 mg/100 g FW
|
Virgin olive oil, Oueslati |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.02 mg/100 g FW
|
Olive oil, Farga, 30 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.02 mg/100 g FW
|
Olive oil, Farga, 10 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.02 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.02 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.02 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.02 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.02 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.02 mg/100 g FW
|
Virgin olive oil, Viterbo, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
|
[ 0.02, 0.04 ) |
0.03 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.03 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.03 mg/100 g FW
|
Virgin olive oil, Frant. Rocca |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.04 mg/100 g FW
|
Virgin olive oil, fresh |
Kalogeropoulos N., et al (2007) Retention and distribution of natural an.... LWT - Food Science and Technology 40:1008-1017 |
|
0.04 mg/100 g FW
|
Olive oil, Farga, 20 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.04 mg/100 g FW
|
Olive oil, Arbequina, 18 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.04 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
|
[ 0.04, 0.06 ) |
0.05 mg/100 g FW
|
Olive oil, Tunisia, 2001/2002 |
Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752 |
|
0.05 mg/100 g FW
|
Olive oil, Arbequina, 28 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.05 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
|
[ 0.06, 0.08 ) |
0.06 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.07 mg/100 g FW
|
Olive oil, Morrut, 8 December |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.07 mg/100 g FW
|
Olive oil, Arbequina, 6 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.07 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
|
[ 0.08, 0.10 ) |
0.08 mg/100 g FW
|
Olive oil, Arbequina, 14 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.08 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.08 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
|
[ 0.10, 0.12 ) |
0.10 mg/100 g FW
|
Virgin olive oil, El Hor |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
|
[ 0.12, 0.13 ) |
0.12 mg/100 g FW
|
Olive oil, Morrut, 3 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
|
[ 0.17, 0.20 ) |
0.19 mg/100 g FW
|
Olive oil, Morrut, 6 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |