Concentration data for Polyphenols, total in Olive [Black], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 21.00, 47.86 ) 21.00 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)
[ 47.86, 74.72 ) 49.00 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)
53.80 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)
61.50 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)
62.30 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)
62.30 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)
[ 74.72, 101.58 ) 79.50 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)
82.00 mg/100 g FW Amfissa Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
82.90 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)
84.30 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)
88.80 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)
99.40 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)
101.40 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)
[ 101.58, 128.44 ) 102.70 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)
107.40 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)
[ 128.44, 155.30 ) 130.00 mg/100 g FW Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
130.30 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)
152.70 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)
155.00 mg/100 g FW Kalamon Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
[ 155.30, 182.16 ) 159.90 mg/100 g FW Black olives Semidana 180 days Piga A., et al (2005) Anthocyanin and colour evolution in natu.... LWT - Food Science and Technology 38:425-429
165.50 mg/100 g FW Black olives Semidana 150 days Piga A., et al (2005) Anthocyanin and colour evolution in natu.... LWT - Food Science and Technology 38:425-429
171.00 mg/100 g FW Throubes Crete Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564
171.80 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)
[ 262.74, 289.61 ) 265.10 mg/100 g FW Black olives Kalamata 180 days Piga A., et al (2005) Anthocyanin and colour evolution in natu.... LWT - Food Science and Technology 38:425-429
289.60 mg/100 g FW Black olives Kalamata 150 days Piga A., et al (2005) Anthocyanin and colour evolution in natu.... LWT - Food Science and Technology 38:425-429