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Chemistry | n. phr.
the datum that is representative of the amount of polyphenols that are contained in an olive oil and that is expressed in parts per million (ppm) or in mg/Kg, of caffeic acid and that is used as a quality parameter.


They concluded that, among all the applied methods, the ABTS was the most suitable in order to study this kind of samples as it shows the correlation with the total polyphenol index in a better way.

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