Concentration analysis (mg/kg)

65.0-247.0[1], 5.3-12.0[2], 0.7-14.1[3], 1.13e-2 -0.9[4], 4.1-48.4[5], 0.0-112.0[6], 0.0- 9.00e-2[7], 0.2-5.9[8], 1.2-46.9[9], 9.8-19.7[10], 0.0-1.8[11], 16.4-18.7[12], 4.0-41.8[13], 0.28-1.34[14]

References

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  5. Morello, J.R., et al., Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry, 2004. 85(3): p. 357-364.
  6. Medina, E., et al., Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. J Agric Food Chem, 2006. 54(14): p. 4954-61.
  7. Krichene, D., et al., Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry, 2007. 31(2): p. 179-194.
  8. Hrncirik, K. and S. Fritsche, Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology, 2004. 106(8): p. 540-549.
  9. Garcia, A., et al., Study of phenolic compounds in virgin olive oils of the Picual variety. European Food Research and Technology, 2002. 215(5): p. 407-412.
  10. Artajo, L.S., et al., Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology, 2006. 108(1): p. 19-27.
  11. Kachouri, F. and M. Hamdi, Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering, 2006. 77(3): p. 746-752.
  12. Artajo, L.S., M.P. Romero, and M.J. Motilva, Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture, 2006. 86(4): p. 518-527.
  13. Yousfi, K., R.M. Cert, and J.M. Garcia, Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology, 2006. 223(1): p. 117-124.
  14. 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.