Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.12 0.00 1.04 0.20
mol/100 g 7.26e-07 0.00 6.19e-06 1.21e-06

Values calculated by aggregating data from 121 different samples from 15 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Vanillic acid mg/100 g FW 0.12 0.00 1.04 0.20
mol/100 g 7.26e-07 0.00 6.19e-06 1.21e-06

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
0.03 mg/100 g FW Olive oil, Arbequina, 14 October no 1
0.02 mg/100 g FW Olive oil, Arbequina, 28 October no 1
0.02 mg/100 g FW Olive oil, Arbequina, 6 November no 1
0.03 mg/100 g FW Olive oil, Arbequina, 18 November no 1
0.01 mg/100 g FW Olive oil, Farga, 20 October no 1
0.01 mg/100 g FW Olive oil, Farga, 10 November no 1
0.01 mg/100 g FW Olive oil, Farga, 30 November no 1
0.07 mg/100 g FW Olive oil, Morrut, 6 October no 1
6.00e-03 mg/100 g FW Olive oil, Morrut, 3 November no 1
0.01 mg/100 g FW Olive oil, Morrut, 8 December no 1
Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in virgin olive oil, part II. Journal of Separation Science 26:417-424
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.08 mg/100 g FW Virgin olive oil, Frant. Rocca yes 1
0.05 mg/100 g FW Virgin olive oil, Farchioni yes 1
0.01 mg/100 g FW Virgin olive oil, Trasimeno yes 1
0.01 mg/100 g FW Virgin olive oil, Viterbo, home made no 1
0.05 mg/100 g FW Virgin olive oil, Todi, home made 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
0.01 mg/100 g FW Virgin olive oil yes 1
0.02 mg/100 g FW Virgin olive oil yes 1
0.02 mg/100 g FW Virgin olive oil yes 1
0.03 mg/100 g FW Virgin olive oil yes 1
0.02 mg/100 g FW Virgin olive oil yes 1
0.01 mg/100 g FW Virgin olive oil yes 1
Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.39e-03 mg/100 g FW Virgin olive oil, Cornicabra yes 97
Morello J.-R., Motilva M.-J., Tovar M.-J., Romero M.-P; (2004) Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry 85:357-364
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Virgin olive oil, mill 1, fresh, first harvest yes 1
2.00e-03 mg/100 g FW Virgin olive oil, mill 1, fresh, last harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, first harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, last harvest yes 1
0.04 mg/100 g FW Virgin olive oil, mill 2, fresh, first harvest yes 1
0.01 mg/100 g FW Virgin olive oil, mill 2, fresh, last harvest yes 1
0.03 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, first harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, last harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 3, fresh, first harvest yes 1
1.00e-03 mg/100 g FW Virgin olive oil, mill 3, fresh, last harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, first harvest yes 1
0.00 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, last harvest yes 1
Liberatore L., Procida G., D'Alessandro N., Cichelli A. (2001) Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil. Food Chemistry 73:119-124 PubMed (21241992)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.21 mg/100 g FW Virgin olive oil No. 1 no 1
0.27 mg/100 g FW Virgin olive oil No. 2 no 1
0.11 mg/100 g FW Virgin olive oil No. 3 no 1
0.14 mg/100 g FW Virgin olive oil No. 4 no 1
0.07 mg/100 g FW Virgin olive oil No. 5 no 1
0.04 mg/100 g FW Virgin olive oil No. 6 no 1
0.05 mg/100 g FW Virgin olive oil No. 7 no 1
0.26 mg/100 g FW Virgin olive oil No. 8 no 1
0.08 mg/100 g FW Virgin olive oil No. 9 no 1
0.25 mg/100 g FW Virgin olive oil No. 10 no 1
Tura D., Gigliotti C., Pedo S., Failla O., Bassi D., Serraiocco A. (2007) Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability. Scientia Horticulturae 112:108-119
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.03 mg/100 g FW Virgin olive oil, Baia no 1
0.37 mg/100 g FW Virgin olive oil, Casaliva 1 no 1
0.63 mg/100 g FW Virgin olive oil, Casaliva 2 no 1
0.11 mg/100 g FW Virgin olive oil, Cornarol no 1
0.57 mg/100 g FW Virgin olive oil, Favarol no 1
0.56 mg/100 g FW Virgin olive oil, Frantoio no 1
0.53 mg/100 g FW Virgin olive oil, Gargna no 1
0.88 mg/100 g FW Virgin olive oil, Grignano no 1
0.46 mg/100 g FW Virgin olive oil, Leccino no 1
0.14 mg/100 g FW Virgin olive oil, Less no 1
1.04 mg/100 g FW Virgin olive oil, Maurino no 1
0.11 mg/100 g FW Virgin olive oil, Miniol no 1
0.51 mg/100 g FW Virgin olive oil, Mitria no 1
0.21 mg/100 g FW Virgin olive oil, Pendolino no 1
0.49 mg/100 g FW Virgin olive oil, Raza no 1
0.38 mg/100 g FW Virgin olive oil, Regina no 1
0.20 mg/100 g FW Virgin olive oil, Rossanello no 1
0.14 mg/100 g FW Virgin olive oil, Trepp no 1
0.34 mg/100 g FW Virgin olive oil, Casaliva no 11
0.56 mg/100 g FW Virgin olive oil, Frantoio no 1
0.40 mg/100 g FW Virgin olive oil, Leccino no 11
0.17 mg/100 g FW Virgin olive oil, Pendolino no 4
0.49 mg/100 g FW Virgin olive oil, Casaliva, from Abruzzo, Lombardy and Tuscany no 10
0.33 mg/100 g FW Virgin olive oil, Frantoio, from Abruzzo, Lombardy and Tuscany no 18
0.30 mg/100 g FW Virgin olive oil, Leccino, from Abruzzo, Lombardy and Tuscany no 23
Kalogeropoulos N., Mylona A., Chiou A., Ioannou M.S., Andrikopoulos N.K. (2007) Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT - Food Science and Technology 40:1008-1017
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.03 mg/100 g FW Virgin olive oil, fresh yes 1
Krichene D., Taamalli W., Daoud D., Salvador M.D., Fregapane G., Zarrouk M. (2007) Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry 31:179-194
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.04 mg/100 g FW Virgin olive oil, Semni no 1
0.01 mg/100 g FW Virgin olive oil, Jdallou no 1
0.09 mg/100 g FW Virgin olive oil, Swabaa Algia no 1
0.05 mg/100 g FW Virgin olive oil, Neb Jmel no 1
7.00e-03 mg/100 g FW Virgin olive oil, El Hor no 1
0.02 mg/100 g FW Virgin olive oil, Oueslati no 1
Di Stefano G., Piacquadio P., Servili M., Di Giovacchino L., Sciancalepore V. (1999) Effect of extraction systems on the phenolic composition of virgin olive oils. Fett/Lipid 101:328-332
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.04 mg/100 g FW Virgin olive oil, two-phase centrifugation, Coratina no 1
0.01 mg/100 g FW Virgin olive oil, three-phase centrifugation, Coratina no 1
0.02 mg/100 g FW Virgin olive oil, two-phase centrifugation, Oliarola no 1
0.04 mg/100 g FW Virgin olive oil, three-phase centrifugation, Oliarola no 1
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
5.00e-03 mg/100 g FW Virgin olive oil, non-irrigated trees no 1
7.00e-03 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
0.04 mg/100 g FW Olive oil, Tunisia, 2001/2002 no 1
0.02 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
7.00e-03 mg/100 g FW Olive oil, ripening index 2 no 1
7.00e-03 mg/100 g FW Olive oil, ripening index 5 no 1
9.00e-03 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
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 26/01 no 1
0.03 mg/100 g FW Virgin olive oil, 2002/2003, 11/9 no 1
0.03 mg/100 g FW Virgin olive oil, 2002/2003, 21/10 no 1
0.05 mg/100 g FW Virgin olive oil, 2002/2003, 4/11 no 1
0.05 mg/100 g FW Virgin olive oil, 2002/2003, 29/11 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 28/12 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 22/1 no 1
0.06 mg/100 g FW Virgin olive oil, 2002/2003, 8/10 no 1
0.06 mg/100 g FW Virgin olive oil, 2002/2003, 16/10 no 1
0.05 mg/100 g FW Virgin olive oil, 2002/2003, 22/10 no 1
0.03 mg/100 g FW Virgin olive oil, 2002/2003, 29/10 no 1
0.03 mg/100 g FW Virgin olive oil, 2002/2003, 11/11 no 1
0.01 mg/100 g FW Virgin olive oil, 2002/2003, 22/11 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 3/12 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 10/12 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 17/12 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
0.00 mg/100 g FW Virgin olive oil, 2002/2003, 21/1 no 1
0.03 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
0.10 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
0.05 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
0.06 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
0.05 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
0.13 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
0.08 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
0.10 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
0.10 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
0.11 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
Baldioli M., Servili M., Perretti G., Montedoro G. F. (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.02 mg/100 g FW Olive oil, virgin, Italy no 48