Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.00 |
0.19 |
0.06 |
| mol/100 g |
1.16e-07 |
0.00 |
1.05e-06 |
3.53e-07 |
Values calculated by aggregating data from 21
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
0.02 |
0.00 |
0.19 |
0.06 |
| mol/100 g |
1.16e-07 |
0.00 |
1.05e-06 |
3.53e-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 |
|
6.02e-04 mg/100 g FW
|
Virgin olive oil, Frant. Rocca |
yes |
1 |
|
1.90e-03 mg/100 g FW
|
Virgin olive oil, Farchioni |
yes |
1 |
|
1.10e-03 mg/100 g FW
|
Virgin olive oil, Trasimeno |
yes |
1 |
|
1.39e-04 mg/100 g FW
|
Virgin olive oil, Viterbo, home made |
no |
1 |
|
4.90e-04 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 |
|
0.19 mg/100 g FW
|
Virgin olive oil No. 1 |
no |
1 |
|
0.18 mg/100 g FW
|
Virgin olive oil No. 2 |
no |
1 |
|
0.09 mg/100 g FW
|
Virgin olive oil No. 3 |
no |
1 |
|
0.18 mg/100 g FW
|
Virgin olive oil No. 4 |
no |
1 |
|
0.09 mg/100 g FW
|
Virgin olive oil No. 5 |
no |
1 |
|
0.02 mg/100 g FW
|
Virgin olive oil No. 6 |
no |
1 |
|
0.04 mg/100 g FW
|
Virgin olive oil No. 7 |
no |
1 |
|
0.05 mg/100 g FW
|
Virgin olive oil No. 8 |
no |
1 |
|
0.04 mg/100 g FW
|
Virgin olive oil No. 9 |
no |
1 |
|
0.00 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 |
|
0.01 mg/100 g FW
|
Virgin olive oil, fresh |
yes |
1 |
Di Stefano G., Piacquadio P., Servili M., Di Giovacchino L., Sciancalepore V. (1999) Effect of extraction systems on the phenolic composition of virgin olive oils. Fett/Lipid 101:328-332
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Virgin olive oil, two-phase centrifugation, Coratina |
no |
1 |
|
0.01 mg/100 g FW
|
Virgin olive oil, three-phase centrifugation, Coratina |
no |
1 |
|
9.00e-03 mg/100 g FW
|
Virgin olive oil, two-phase centrifugation, Oliarola |
no |
1 |
|
0.02 mg/100 g FW
|
Virgin olive oil, three-phase centrifugation, Oliarola |
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 |
|
0.01 mg/100 g FW
|
Olive oil, virgin, Italy |
no |
48 |