Concentration analysis (mg/kg)

0.002[1]

0.13[1], 0.289-0.651[2]

References

  1. Xie, P.-j., et al., Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 2015. 16: p. 460-471.
  2. Talhaoui, N., et al., Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves. LWT - Food Science and Technology, 2014. 58(1): p. 28-34.