Showing details for content value of Luteolin in Olive, oil, virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 0.13 | 0.00 | 0.83 | 0.19 |
| mol/100 g | 4.52e-07 | 0.00 | 2.90e-06 | 6.76e-07 |
Values calculated by aggregating data from 73 different samples from 8 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| Luteolin | mg/100 g FW | 0.13 | 0.00 | 0.83 | 0.19 |
| mol/100 g | 4.52e-07 | 0.00 | 2.90e-06 | 6.76e-07 |
Original Content Values Used to Produce Means
Morello J.-R., Romero M.-P., Motivla M.-J. (2004) Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Fraga, and Morrut cultivars. Journal of Agricultural and Food Chemistry 52:6002-6009
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.15 mg/100 g FW | Olive oil, Arbequina, 14 October | no | 1 |
| 0.12 mg/100 g FW | Olive oil, Arbequina, 28 October | no | 1 |
| 0.10 mg/100 g FW | Olive oil, Arbequina, 6 November | no | 1 |
| 0.08 mg/100 g FW | Olive oil, Arbequina, 18 November | no | 1 |
| 0.22 mg/100 g FW | Olive oil, Farga, 20 October | no | 1 |
| 0.26 mg/100 g FW | Olive oil, Farga, 10 November | no | 1 |
| 0.24 mg/100 g FW | Olive oil, Farga, 30 November | no | 1 |
| 0.01 mg/100 g FW | Olive oil, Morrut, 6 October | no | 1 |
| 0.00 mg/100 g FW | Olive oil, Morrut, 3 November | no | 1 |
| 0.00 mg/100 g FW | Olive oil, Morrut, 8 December | no | 1 |
Brenes M., Garcia A., Garcia P., Garrido A. (2000) Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.13 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.14 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.26 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.20 mg/100 g FW | Virgin olive oil | yes | 1 |
Medina E., De Castro A., Romero C., Brenes M. (2006) Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.18 mg/100 g FW | VOOP1 | yes | 1 |
| 0.26 mg/100 g FW | VOOP2 | yes | 1 |
| 0.15 mg/100 g FW | VOOP3 | yes | 1 |
| 0.42 mg/100 g FW | VOOA1 | yes | 1 |
| 0.39 mg/100 g FW | VOOA2 | yes | 1 |
| 0.83 mg/100 g FW | VOOA3 | yes | 1 |
| 0.23 mg/100 g FW | VOOM1 | yes | 1 |
| 0.34 mg/100 g FW | VOOM2 | yes | 1 |
| 0.33 mg/100 g FW | VOOM3 | yes | 1 |
| 0.03 mg/100 g FW | VOOC1 | yes | 1 |
| 0.10 mg/100 g FW | VOOC2 | yes | 1 |
| 0.32 mg/100 g FW | VOOC3 | yes | 1 |
| 0.29 mg/100 g FW | VOOH1 | yes | 1 |
| 0.34 mg/100 g FW | VOOH2 | yes | 1 |
| 0.24 mg/100 g FW | VOOH3 | yes | 1 |
Garcia A., Brenes M., Romero C., Garcia P., Garrido A. (2002) Study of phenolic compounds in virgin olive oils of the Picual variety. European Food Research and Technology 215:407-412 PubMed (24945796)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.10 mg/100 g FW | Virgin olive oil, 2000/2001, end harvest | no | 105 |
| 0.09 mg/100 g FW | Virgin olive oil, 1999/2000, beginning harvest | no | 105 |
| 0.04 mg/100 g FW | Virgin olive oil, 1999/2000, end harvest | no | 105 |
| 0.18 mg/100 g FW | Virgin olive oil, 2000/2001, beginning harvest | no | 105 |
Artajo L.-S., omero M.-P., Tovar M.-J., Motilva M.-J. (2006) Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology 108:19-27
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.08 mg/100 g FW | Virgin olive oil, non-irrigated trees | no | 1 |
| 0.01 mg/100 g FW | Virgin olive oil, irrigated trees | no | 1 |
Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.35 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.79 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.04 mg/100 g FW | Olive oil, ripening index 2 | no | 1 |
| 0.11 mg/100 g FW | Olive oil, ripening index 5 | no | 1 |
| 0.12 mg/100 g FW | Olive oil, ripening index 6 | no | 1 |
Yousfi K., Cert R.M., Garcia J.M. (2006) Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology 223:117-124
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.34 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 0.17 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 0.68 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 0.77 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 0.57 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 0.42 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.62 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 0.42 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 0.17 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 0.28 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 0.25 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 0.28 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.25 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, 1998/1999, 26/01 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, 2002/2003, 11/9 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, 2002/2003, 21/10 | no | 1 |
| 0.28 mg/100 g FW | Virgin olive oil, 2002/2003, 4/11 | no | 1 |
| 0.42 mg/100 g FW | Virgin olive oil, 2002/2003, 29/11 | no | 1 |
| 0.34 mg/100 g FW | Virgin olive oil, 2002/2003, 28/12 | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, 2002/2003, 22/1 | no | 1 |
| 0.48 mg/100 g FW | Virgin olive oil, 2002/2003, 8/10 | no | 1 |
| 0.54 mg/100 g FW | Virgin olive oil, 2002/2003, 16/10 | no | 1 |
| 0.42 mg/100 g FW | Virgin olive oil, 2002/2003, 22/10 | no | 1 |
| 0.40 mg/100 g FW | Virgin olive oil, 2002/2003, 29/10 | no | 1 |
| 0.40 mg/100 g FW | Virgin olive oil, 2002/2003, 11/11 | no | 1 |
| 0.34 mg/100 g FW | Virgin olive oil, 2002/2003, 22/11 | no | 1 |
| 0.51 mg/100 g FW | Virgin olive oil, 2002/2003, 3/12 | no | 1 |
| 0.68 mg/100 g FW | Virgin olive oil, 2002/2003, 10/12 | no | 1 |
| 0.45 mg/100 g FW | Virgin olive oil, 2002/2003, 17/12 | no | 1 |
| 0.42 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 0.40 mg/100 g FW | Virgin olive oil, 2002/2003, 21/1 | no | 1 |