Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.00 |
0.06 |
0.02 |
| mol/100 g |
1.25e-07 |
0.00 |
3.03e-07 |
1.25e-07 |
Values calculated by aggregating data from 9
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Syringic acid |
mg/100 g FW |
0.02 |
0.00 |
0.06 |
0.02 |
| mol/100 g |
1.25e-07 |
0.00 |
3.03e-07 |
1.25e-07 |
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 |
|
0.06 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
0.02 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
0.06 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
0.05 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
4.00e-03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
9.00e-03 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 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
no |
1 |
Tuberoso C.I.G., Kowalczyk A., Sarritzu E., Cabras P. (2007) Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103:1494-1501
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Olive oil |
yes |
1 |