Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
24.50 |
17.00 |
32.00 |
10.61 |
| mol/100 g |
1.46e-04 |
1.01e-04 |
1.90e-04 |
6.31e-05 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Vanillic acid |
mg/100 g FW |
24.50 |
17.00 |
32.00 |
10.61 |
| mol/100 g |
1.46e-04 |
1.01e-04 |
1.90e-04 |
6.31e-05 |
Original Content Values Used to Produce Means
Bianco A., Uccella N. (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
32.00 mg/100 g FW
|
Black Hojiblanca |
no |
1 |
|
17.00 mg/100 g FW
|
Black Cassanese |
no |
1 |