Colour Interval Value Publication Food Name Reference
[ 0.40, 1.13 ) 0.40 mg/100 g FW Kalamon Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
0.50 mg/100 g FW Amfissa Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
0.85 mg/100 g FW Olive Moraiolo Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
1.00 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 Throubes Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
1.00 mg/100 g FW Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 1.13, 1.87 ) 1.67 mg/100 g FW Olive Canino Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
1.75 mg/100 g FW Olive Leccino Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
[ 6.27, 7.01 ) 7.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)