|
|
[ 0.43, 1.38 ) |
0.43 mg/100 g FW
|
Olive Moraiolo |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
0.60 mg/100 g FW
|
Kalamon |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
0.80 mg/100 g FW
|
Olive Canino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
0.80 mg/100 g FW
|
Amfissa |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
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 |
|
1.23 mg/100 g FW
|
Olive Leccino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
|
[ 3.29, 4.24 ) |
4.00 mg/100 g FW
|
Crete |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
|
[ 8.05, 9.01 ) |
9.00 mg/100 g FW
|
Black Hojiblanca |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |