|
[ 0.00, 41.33 ) |
0.00 mg/100 g FW
|
Greek-style naturally black olives in brine 14 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
2.00 mg/100 g FW
|
Throubes Crete |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
6.30 mg/100 g FW
|
Naturally black olives in dry salt 24 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
7.80 mg/100 g FW
|
Naturally black olives in dry salt, flavored with olive oil and oregano 25 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
10.10 mg/100 g FW
|
Greek-style naturally black olives in brine 10 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
13.00 mg/100 g FW
|
Black Cassanese |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |
20.40 mg/100 g FW
|
Greek-style naturally black olives in brine 11 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
20.90 mg/100 g FW
|
Greek-style naturally black olives in brine 13, flavored with olive oil, vinegar and oregano |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
21.00 mg/100 g FW
|
Crete |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
21.90 mg/100 g FW
|
Greek-style naturally black olives in brine 9 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
25.40 mg/100 g FW
|
Kalamata olives in brine 19, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
33.90 mg/100 g FW
|
Greek-style naturally black olives in brine 12, flavored with vinegar and oregano |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
34.30 mg/100 g FW
|
Kalamata olives in brine 22, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
38.80 mg/100 g FW
|
Kalamata olives in brine 23, flavored with olive oil and wine vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
39.00 mg/100 g FW
|
Kalamon |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
39.50 mg/100 g FW
|
Kalamata olives in brine 21, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 41.33, 82.66 ) |
43.10 mg/100 g FW
|
Kalamata olives in brine 16, bio, flavored with vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
46.20 mg/100 g FW
|
Kalamata olives in brine 20, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
47.50 mg/100 g FW
|
Kalamata olives in brine 15, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
52.00 mg/100 g FW
|
Black Hojiblanca |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |
56.68 mg/100 g FW
|
Ciliegino |
Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399) |
59.10 mg/100 g FW
|
Kalamata olives in brine 18, flavored with olive oil and vinegar |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
66.00 mg/100 g FW
|
Amfissa |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
76.10 mg/100 g FW
|
Kalamata olives in brine 17, flavored with olive oil, vinegar, oregano |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
[ 82.66, 123.99 ) |
97.50 mg/100 g FW
|
Olive Moraiolo |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
104.95 mg/100 g FW
|
Cuoricinio |
Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399) |
|
[ 123.99, 165.32 ) |
135.00 mg/100 g FW
|
Olive Leccino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
161.40 mg/100 g FW
|
Olive Canino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
[ 165.32, 206.65 ) |
169.40 mg/100 g FW
|
Frantoio |
Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399) |
181.22 mg/100 g FW
|
Grossolana |
Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399) |
|
[ 371.97, 413.31 ) |
413.30 mg/100 g FW
|
Rossellino |
Romani A., et al (1999) Polyphenolic content in five Tuscany cul.... Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399) |