Colour Interval Value Publication Food Name Reference
[ 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)