Table 2.
Phenolic content determined in the EVOO after curation of different foods.
| Phenol |
Concentration⁎, mg/kg |
|||||
|---|---|---|---|---|---|---|
| Salmon | Cod | Soft cheese | Cured cheese | Eggplant | Tomato | |
| Oleocanthal | 0.04 | 0.97 | 1.5 | 1.7 | 0 | 17.7 |
| Oleacein | 0.72 | 0.73 | 2.5 | 3.9 | 0.61 | 244 |
| Oleuropein aglycone | 6.0 | 16.1 | 4.1 | 4.8 | 2.3 | 8.3 |
| Ligstroside aglycone | 5.5 | 15.6 | 3.6 | 4.3 | 1.8 | 9.2 |
| Hydroxytyrosol | 2.0 | 1.1 | 5.0 | 1.2 | 1.8 | 4.0 |
| Tyrosol | 7.4 | 11 | 4.6 | 1.2 | 7.2 | 4.4 |
⁎
Variability in concentrations was always lower than 10% expressed as relative standard deviation.