Concentration analysis (mg/kg)

50.0-830.0[1], 0.1-0.4[2]

nd-0.59[3]

MeSH classification

Substances that prevent infectious agents or organisms from spreading or kill infectious agents in order to prevent the spread of infection

References

  1. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
  2. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.
  3. Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.