Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.09 1.00e-02 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 1.00e-02 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