Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.08 1.00e-02 0.37 0.12
mol/100 g 4.07e-07 5.05e-08 1.87e-06 5.93e-07

Values calculated by aggregating data from 16 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Syringic acid mg/100 g FW 0.08 1.00e-02 0.37 0.12
mol/100 g 4.07e-07 5.05e-08 1.87e-06 5.93e-07

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 virgin olive oil, part II. Journal of Separation Science 26:417-424
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.07 mg/100 g FW Virgin olive oil, Frant. Rocca yes 1
0.08 mg/100 g FW Virgin olive oil, Farchioni yes 1
0.03 mg/100 g FW Virgin olive oil, Trasimeno yes 1
0.01 mg/100 g FW Virgin olive oil, Viterbo, home made no 1
0.01 mg/100 g FW Virgin olive oil, Todi, home made no 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
0.37 mg/100 g FW Virgin olive oil No. 1 no 1
0.29 mg/100 g FW Virgin olive oil No. 2 no 1
0.20 mg/100 g FW Virgin olive oil No. 3 no 1
0.20 mg/100 g FW Virgin olive oil No. 4 no 1
0.29 mg/100 g FW Virgin olive oil No. 5 no 1
0.19 mg/100 g FW Virgin olive oil No. 6 no 1
0.14 mg/100 g FW Virgin olive oil No. 7 no 1
0.27 mg/100 g FW Virgin olive oil No. 8 no 1
0.22 mg/100 g FW Virgin olive oil No. 9 no 1
0.31 mg/100 g FW Virgin olive oil No. 10 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
0.05 mg/100 g FW Olive oil, virgin, Italy no 48