Concentration analysis (mg/kg)


3.8-6.0[2], 0.2-15.6[3], 2.4[4], 0.1-36.2[5]


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  2. Servili, M., et al., Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. Journal of Agricultural and Food Chemistry, 2007. 55(16): p. 6609-6618.
  3. Carrasco-Pancorbo, A., et al., Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. J Agric Food Chem, 2006. 54(21): p. 7984-91.
  4. Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.
  5. Gomez Caravaca, A.M., et al., Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 2005. 26(18): p. 3538-51.