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