Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.00 |
0.26 |
0.08 |
| mol/100 g |
1.46e-07 |
0.00 |
1.58e-06 |
4.93e-07 |
Values calculated by aggregating data from 35
different samples
from
9 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-Coumaric acid |
mg/100 g FW |
0.02 |
0.00 |
0.26 |
0.08 |
| mol/100 g |
1.46e-07 |
0.00 |
1.58e-06 |
4.93e-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 |
|
4.28e-03 mg/100 g FW
|
Virgin olive oil, Frant. Rocca |
yes |
1 |
|
6.52e-03 mg/100 g FW
|
Virgin olive oil, Farchioni |
yes |
1 |
|
3.65e-03 mg/100 g FW
|
Virgin olive oil, Trasimeno |
yes |
1 |
|
1.94e-03 mg/100 g FW
|
Virgin olive oil, Viterbo, home made |
no |
1 |
|
9.80e-03 mg/100 g FW
|
Virgin olive oil, Todi, home made |
no |
1 |
Brenes M., Garcia A., Garcia P., Garrido A. (2000) Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
|
0.03 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
|
0.04 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
|
0.06 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
|
0.04 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
|
0.06 mg/100 g FW
|
Virgin olive oil |
yes |
1 |
Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Virgin olive oil, Cornicabra |
yes |
97 |
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 |
|
0.16 mg/100 g FW
|
Virgin olive oil No. 1 |
no |
1 |
|
0.24 mg/100 g FW
|
Virgin olive oil No. 2 |
no |
1 |
|
0.20 mg/100 g FW
|
Virgin olive oil No. 3 |
no |
1 |
|
0.26 mg/100 g FW
|
Virgin olive oil No. 4 |
no |
1 |
|
0.25 mg/100 g FW
|
Virgin olive oil No. 5 |
no |
1 |
|
0.15 mg/100 g FW
|
Virgin olive oil No. 6 |
no |
1 |
|
0.11 mg/100 g FW
|
Virgin olive oil No. 7 |
no |
1 |
|
0.13 mg/100 g FW
|
Virgin olive oil No. 8 |
no |
1 |
|
0.15 mg/100 g FW
|
Virgin olive oil No. 9 |
no |
1 |
|
0.19 mg/100 g FW
|
Virgin olive oil No. 10 |
no |
1 |
Kalogeropoulos N., Mylona A., Chiou A., Ioannou M.S., Andrikopoulos N.K. (2007) Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT - Food Science and Technology 40:1008-1017
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.02 mg/100 g FW
|
Virgin olive oil, fresh |
yes |
1 |
Krichene D., Taamalli W., Daoud D., Salvador M.D., Fregapane G., Zarrouk M. (2007) Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry 31:179-194
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.03 mg/100 g FW
|
Virgin olive oil, Semni |
no |
1 |
|
7.00e-03 mg/100 g FW
|
Virgin olive oil, Jdallou |
no |
1 |
|
0.05 mg/100 g FW
|
Virgin olive oil, Swabaa Algia |
no |
1 |
|
0.05 mg/100 g FW
|
Virgin olive oil, Neb Jmel |
no |
1 |
|
0.02 mg/100 g FW
|
Virgin olive oil, El Hor |
no |
1 |
|
0.03 mg/100 g FW
|
Virgin olive oil, Oueslati |
no |
1 |
Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.02 mg/100 g FW
|
Olive oil, Tunisia, 2001/2002 |
no |
1 |
|
0.01 mg/100 g FW
|
Olive oil, Tunisia, 2002/2003 |
no |
1 |
Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 2 |
no |
1 |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 5 |
no |
1 |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 6 |
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 |
|
0.02 mg/100 g FW
|
Olive oil, virgin, Italy |
no |
48 |