Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.17 |
0.03 |
3.20 |
1.28 |
| mol/100 g |
4.32e-06 |
1.11e-07 |
1.18e-05 |
4.73e-06 |
Values calculated by aggregating data from 17
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Apigenin |
mg/100 g FW |
1.17 |
0.03 |
3.20 |
1.28 |
| mol/100 g |
4.32e-06 |
1.11e-07 |
1.18e-05 |
4.73e-06 |
Original Content Values Used to Produce Means
Carrasco-Pancorbo A., Gomez-Caracava A.M., Cerretani L., Bendini A., Segura-Carretero A., Fernandez-Gutierrez A. (2006) Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.12 mg/100 g FW
|
Extra-virgin olive oil, Arbequina |
no |
1 |
|
0.03 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
no |
1 |
|
0.06 mg/100 g FW
|
Extra-virgin olive oil, organic oil |
yes |
1 |
|
0.07 mg/100 g FW
|
Extra-virgin olive oil, Picual suave |
yes |
1 |
|
0.06 mg/100 g FW
|
Extra-virgin olive oil, Picual intenso |
yes |
1 |
|
0.08 mg/100 g FW
|
Extra-virgin olive oil, Picual |
no |
1 |
|
0.22 mg/100 g FW
|
Extra-virgin olive oil, Hojiblanca |
no |
1 |
|
0.08 mg/100 g FW
|
Extra-virgin olive oil, Lechin de Sevilla |
no |
1 |
Caponio F., Alloggio V., Gomes T. (1999) Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64:203-209
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.58 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
3.08 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
1.19 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
3.20 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
2.10 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
2.84 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
no |
1 |
|
1.98 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
no |
1 |
|
3.03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
no |
1 |
Tuberoso C.I.G., Kowalczyk A., Sarritzu E., Cabras P. (2007) Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103:1494-1501
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.14 mg/100 g FW
|
Olive oil |
yes |
1 |