Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
3.13e-03 |
0.00 |
0.01 |
4.19e-03 |
| mol/100 g |
2.26e-08 |
0.00 |
7.24e-08 |
3.03e-08 |
Values calculated by aggregating data from 8
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxybenzoic acid |
mg/100 g FW |
3.13e-03 |
0.00 |
0.01 |
4.19e-03 |
| mol/100 g |
2.26e-08 |
0.00 |
7.24e-08 |
3.03e-08 |
Original Content Values Used to Produce Means
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 |
|
6.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
8.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
1.00e-03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
no |
1 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
no |
1 |