Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.00 |
0.15 |
0.05 |
| mol/100 g |
1.05e-07 |
0.00 |
8.33e-07 |
2.52e-07 |
Values calculated by aggregating data from 19
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
0.02 |
0.00 |
0.15 |
0.05 |
| mol/100 g |
1.05e-07 |
0.00 |
8.33e-07 |
2.52e-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 |
|
0.14 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.04 mg/100 g FW
|
Extra virgin olive oil, Spain |
no |
1 |
|
0.15 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 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
4.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
3.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
4.00e-03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
no |
1 |
|
4.00e-03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
no |
1 |
Akasbi M., Shoeman D.W., Csallany A.S. (1993) High-Performance Liquid-Chromatography of Selected Phenolic-Compounds in Olive Oils. Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.00e-03 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
1.40e-03 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
0.00 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
0.00 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |