Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
33.10 |
0.00 |
74.40 |
32.13 |
| mol/100 g |
1.67e-04 |
0.00 |
3.75e-04 |
1.62e-04 |
Values calculated by aggregating data from 5
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Syringic acid |
mg/100 g FW |
33.10 |
0.00 |
74.40 |
32.13 |
| mol/100 g |
1.67e-04 |
0.00 |
3.75e-04 |
1.62e-04 |
Original Content Values Used to Produce Means
Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part 1. Journal of Separation Science 26:409-416
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
42.50 mg/100 g FW
|
Olive Canino |
no |
1 |
|
47.60 mg/100 g FW
|
Olive Leccino |
no |
1 |
|
74.40 mg/100 g FW
|
Olive Moraiolo |
no |
1 |
Bianco A., Uccella N. (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Black Hojiblanca |
no |
1 |
|
1.00 mg/100 g FW
|
Black Cassanese |
no |
1 |