Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.36 |
0.06 |
0.75 |
0.23 |
| mol/100 g |
1.26e-06 |
2.10e-07 |
2.62e-06 |
8.10e-07 |
Values calculated by aggregating data from 9
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Luteolin |
mg/100 g FW |
0.36 |
0.06 |
0.75 |
0.23 |
| mol/100 g |
1.26e-06 |
2.10e-07 |
2.62e-06 |
8.10e-07 |
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 |
|
0.24 mg/100 g FW
|
Extra-virgin olive oil, Arbequina |
no |
1 |
|
0.22 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 |
|
0.51 mg/100 g FW
|
Extra-virgin olive oil, Picual suave |
yes |
1 |
|
0.48 mg/100 g FW
|
Extra-virgin olive oil, Picual intenso |
yes |
1 |
|
0.52 mg/100 g FW
|
Extra-virgin olive oil, Picual |
no |
1 |
|
0.06 mg/100 g FW
|
Extra-virgin olive oil, Hojiblanca |
no |
1 |
|
0.75 mg/100 g FW
|
Extra-virgin olive oil, Lechin de Sevilla |
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 |
|
0.40 mg/100 g FW
|
Olive oil |
yes |
1 |