Table 1.
Effect of filtration process on virgin olive oil phenolic compounds (mg/kg).
| Cultivars | 3,4-DHPEA-EDA | 3,4-DHPEA-EA | p-HPEA-EA | Total Plyphenols | References | ||||
|---|---|---|---|---|---|---|---|---|---|
| U | F | U | F | U | F | U | F | ||
| Correggiolo (Italy) | 221 | 232 | Bendini et al. [26] | ||||||
| Frantoio (Italy) | 67 | 123 | 434 | 479 | Guerrini et al. [19] | ||||
| Chemlali (Tunisie) | 10.20 | 13.26 | 36.19 | 72.30 | 21.89 | 28.45 | 204 | 198 | Jabeur et al. [38] |
| Olivière (France) | 430 | 380 | Kishimoto [18] | ||||||
| Ravece (Italy) | 64.52 | 66 | 54.46 | 45.68 | 8.71 | 9.59 | 410.31 | 431.17 | Sacchi et al. [13] |
| Saurani (Turkey) | 565 | 520 | Ghanbari Shendi et al. [11] | ||||||
| Blends of olive cultivars (Italy) | 97 | 88 | 708 | 559 | Breschi et al. [39] | ||||
| Coratina (Italy) | 679.98 | 589.82 | Zullo et al. [12] | ||||||
| Nera di Colletorto (Italy) | 330.88 | 308.48 | |||||||
| Ayvalık (Turkey) | 36.73 | 28.98 | Köseoğlu et al. [40] | ||||||
| Memecik (Turkey) | 127 | 90.95 | |||||||
| Domat (Turkey) | 104.98 | 88.02 | |||||||
| Picual (Spain) | 224.75 | 221.40 | Vidal et al. [16] | ||||||
U: Unfiltered samples; F: Filtered samples.