Concentration data for Luteolin in Olive [Black], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.10, 0.83 ) 0.10 mg/100 g FW Greek-style naturally black olives in brine 14 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
0.10 mg/100 g FW Grossolana Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
[ 0.83, 1.56 ) 1.14 mg/100 g FW Cuoricinio Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
1.40 mg/100 g FW Ciliegino Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
[ 1.56, 2.29 ) 2.20 mg/100 g FW Naturally black olives in dry salt, flavored with olive oil and oregano 25 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 2.29, 3.02 ) 2.50 mg/100 g FW Kalamata olives in brine 17, flavored with olive oil, vinegar, oregano Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
2.60 mg/100 g FW Greek-style naturally black olives in brine 10 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
2.70 mg/100 g FW Greek-style naturally black olives in brine 9 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
2.99 mg/100 g FW Frantoio Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
[ 3.02, 3.75 ) 3.10 mg/100 g FW Greek-style naturally black olives in brine 11 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
3.20 mg/100 g FW Kalamata olives in brine 20, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
3.30 mg/100 g FW Naturally black olives in dry salt 24 Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
3.30 mg/100 g FW Kalamata olives in brine 19, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
3.60 mg/100 g FW Greek-style naturally black olives in brine 12, flavored with vinegar and oregano Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 3.75, 4.48 ) 4.30 mg/100 g FW Kalamata olives in brine 15, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 4.48, 5.21 ) 4.50 mg/100 g FW Kalamata olives in brine 18, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
4.79 mg/100 g FW Rossellino Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
4.90 mg/100 g FW Kalamata olives in brine 22, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
5.20 mg/100 g FW Kalamata olives in brine 21, flavored with olive oil and vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 5.21, 5.94 ) 5.50 mg/100 g FW Greek-style naturally black olives in brine 13, flavored with olive oil, vinegar and oregano Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 5.94, 6.67 ) 6.60 mg/100 g FW Kalamata olives in brine 23, flavored with olive oil and wine vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
[ 6.67, 7.41 ) 7.40 mg/100 g FW Kalamata olives in brine 16, bio, flavored with vinegar Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)