Table 3.
Phytochemical composition of table olives (continuation)
| Black olives | ||||
|---|---|---|---|---|
| Cellina di Nardò (/fresh weight)(17) | Leccino (/fresh weight)(17) | Kalamàta (/fresh weight)(17) | Conservolea (/fresh weight)(17) | |
| Phenolic compounds (mg/100 g) | ||||
| Phenolic alcohols | ||||
| HT | 83·3 | 55·4 | 47·7 | 20·5 |
| Ty | – | – | 11·1 | – |
| Flavones | ||||
| Luteolin | – | – | – | – |
| Luteolin-7-O-glucoside | 0·9 | 0·3 | – | – |
| Apigenin | – | – | – | – |
| Flavolnols | ||||
| Rutin | – | – | 4·6 | 4·2 |
| Hydroxycinnamic acid derivative | ||||
| Verbascoside | 20·8 | 25·9 | 1·9 | 5·3 |
| Non-phenolic compounds (mg/100 g) | ||||
| Triterpenic acids | ||||
| Maslinic acid | 211·7 | 163·8 | 195·0 | 213·3 |
| Oleanolic acid | 36·6 | 54·2 | 133·3 | 89·2 |
n.q., not quantified.