Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 8.50 7.00 10.00 2.12
mol/100 g 6.15e-05 5.07e-05 7.24e-05 1.54e-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
4-Hydroxybenzoic acid mg/100 g FW 8.50 7.00 10.00 2.12
mol/100 g 6.15e-05 5.07e-05 7.24e-05 1.54e-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
10.00 mg/100 g FW Black Cassanese no 1
7.00 mg/100 g FW Black Hojiblanca no 1