Colour Interval Value Publication Food Name Reference
[ 0.00, 0.33 ) 0.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
0.00 mg/100 g FW Olive Moraiolo Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
0.00 mg/100 g FW Olive Leccino Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
0.00 mg/100 g FW Olive Canino Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416
0.00 mg/100 g FW Throubes Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 0.67, 1.00 ) 0.90 mg/100 g FW Amfissa Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 1.00, 1.33 ) 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)
[ 2.00, 2.33 ) 2.00 mg/100 g FW Kalamon Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 2.67, 3.01 ) 3.00 mg/100 g FW Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564