Concentration analysis (mg/kg)

96.7[1], 11.8-153-8[2], 45.0-230.0[3], 228.0-335.0[4]

References

  1. 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.
  2. Lavelli, V., G. Fregapane, and M.D. Salvador, Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J Agric Food Chem, 2006. 54(8): p. 3002-7.
  3. Lavelli, V. and L. Bondesan, Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem, 2005. 53(4): p. 1102-7.
  4. Gomez-Rico, A., et al., Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J Agric Food Chem, 2006. 54(19): p. 7130-6.