|
|
[ 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) |