Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.09 |
0.01 |
0.36 |
0.10 |
| mol/100 g |
5.60e-07 |
6.09e-08 |
2.19e-06 |
6.29e-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 |
| p-Coumaric acid |
mg/100 g FW |
0.09 |
0.01 |
0.36 |
0.10 |
| mol/100 g |
5.60e-07 |
6.09e-08 |
2.19e-06 |
6.29e-07 |
Original Content Values Used to Produce Means
Jimenez M.S., Velarte R., Castillo J.R. (2007) Direct determination of phenolic compounds and phospholipids in virgin olive oil by micellar liquid chromatography. Food Chemistry 100:8-14
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.08 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.09 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.08 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.26 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.36 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.13 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.23 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
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 |
|
0.03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
0.03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
0.02 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
0.03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
0.04 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
no |
1 |
|
0.02 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
no |
1 |
|
0.03 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 |
|
0.03 mg/100 g FW
|
Olive oil |
yes |
1 |