Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 3.13e-03 0.00 1.00e-02 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 1.00e-02 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