Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.56 |
0.20 |
1.20 |
0.31 |
| mol/100 g |
1.97e-06 |
6.99e-07 |
4.19e-06 |
1.07e-06 |
Values calculated by aggregating data from 8
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Luteolin |
mg/100 g FW |
0.56 |
0.20 |
1.20 |
0.31 |
| mol/100 g |
1.97e-06 |
6.99e-07 |
4.19e-06 |
1.07e-06 |
Original Content Values Used to Produce Means
Blekas G., Vassilakis C., Harizanis C., Tsimidou M., Boskou D.G. (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.70 mg/100 g FW
|
Spanish-style green olives in brine 1 |
yes |
1 |
|
1.20 mg/100 g FW
|
Spanish-style green olives in brine 2 |
yes |
1 |
|
0.30 mg/100 g FW
|
Spanish-style green olives in brine 3 |
yes |
1 |
|
0.40 mg/100 g FW
|
Spanish-style green olives in brine 4 |
yes |
1 |
|
0.50 mg/100 g FW
|
Spanish-style green olives in brine 5 |
yes |
1 |
|
0.20 mg/100 g FW
|
Spanish-style green olives in brine 6 |
yes |
1 |
|
0.60 mg/100 g FW
|
Spanish-style green olives in brine 7 bio |
yes |
1 |
|
0.60 mg/100 g FW
|
Spanish-style pitted green olives stuffed with red pepper in brine 8 |
yes |
1 |