Colour Interval Value Publication Food Name Reference
[ 0.20, 0.33 ) 0.20 mg/100 g FW Spanish-style green olives in brine 6 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
0.30 mg/100 g FW Spanish-style green olives in brine 3 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 0.33, 0.45 ) 0.40 mg/100 g FW Spanish-style green olives in brine 4 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 0.45, 0.57 ) 0.50 mg/100 g FW Spanish-style green olives in brine 5 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 0.57, 0.70 ) 0.60 mg/100 g FW Spanish-style pitted green olives stuffed with red pepper in brine 8 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
0.60 mg/100 g FW Spanish-style green olives in brine 7 bio Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 0.70, 0.82 ) 0.70 mg/100 g FW Spanish-style green olives in brine 1 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 1.07, 1.21 ) 1.20 mg/100 g FW Spanish-style green olives in brine 2 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)