Colour Interval Value Publication Food Name Reference
[ 3.16, 3.48 ) 3.16 mg/100 ml Tarocco Freshly-squeezed juice Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
[ 3.48, 3.80 ) 3.49 mg/100 ml Orange juice T1 - Feb 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
3.60 mg/100 ml Orange juice M1 - Jan 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
3.66 mg/100 ml Moro Freshly-squeezed juice Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
3.68 mg/100 ml Blood Orange commercial Juice NFC5 Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
[ 3.80, 4.12 ) 3.82 mg/100 ml Blood Orange processed Juice NFC3 Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
3.83 mg/100 ml Blood Orange processed Juice NFC1 Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
4.09 mg/100 ml Blood Orange processed Juice NFC4 Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
[ 4.12, 4.44 ) 4.18 mg/100 ml Orange juice T2 - March 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
4.25 mg/100 ml Tarocco Freshly-squeezed juice Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
4.30 mg/100 ml Orange juice S2 - March 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
4.34 mg/100 ml Orange juice S3 - April 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
4.42 mg/100 ml Blood Orange processed Juice NFC2 Arena E., et al (2001) Evaluation of the antioxidant capacity o.... Food Chemistry 74:423-427
[ 4.44, 4.76 ) 4.63 mg/100 ml Orange juice S1 - Feb 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
[ 4.76, 5.09 ) 4.77 mg/100 ml Orange juice M2 - Feb 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
[ 5.09, 5.41 ) 5.17 mg/100 ml Orange juice M3 - March 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
[ 6.05, 6.38 ) 6.37 mg/100 ml Orange juice M4 - April 1995 Rapisarda, et al (1998) Hydroxycinnamic Acids as Markers of Ital.... Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)