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

Colour Interval Value Publication Food Name Reference
[ 0.00, 3.50 ) 0.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
1.00 mg/100 g FW Kalamon Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
3.00 mg/100 g FW Amfissa Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 3.50, 7.00 ) 4.00 mg/100 g FW Throubes Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 7.00, 10.50 ) 7.00 mg/100 g FW Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 17.50, 21.01 ) 21.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)