Concentration analysis (mg/kg)

0.0-100.0[1], 0.0-10.0[2], 2.0-4.3[3]


  1. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.
  2. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
  3. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.