Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.01 |
0.00 |
0.03 |
0.02 |
| mol/100 g |
9.14e-08 |
0.00 |
1.83e-07 |
1.29e-07 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| m-Coumaric acid |
mg/100 g FW |
0.01 |
0.00 |
0.03 |
0.02 |
| mol/100 g |
9.14e-08 |
0.00 |
1.83e-07 |
1.29e-07 |
Original Content Values Used to Produce Means
Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.03 mg/100 g FW
|
Olive oil, Tunisia, 2001/2002 |
no |
1 |
|
0.00 mg/100 g FW
|
Olive oil, Tunisia, 2002/2003 |
no |
1 |