Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 4.50e-03 1.00e-03 1.00e-02 3.02e-03
mol/100 g 2.74e-08 6.09e-09 6.09e-08 1.84e-08

Values calculated by aggregating data from 8 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
m-Coumaric acid mg/100 g FW 4.50e-03 1.00e-03 1.00e-02 3.02e-03
mol/100 g 2.74e-08 6.09e-09 6.09e-08 1.84e-08

Original Content Values Used to Produce Means

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
5.00e-03 mg/100 g FW Extra virgin olive oil, Stone mill crushing, A no 1
5.00e-03 mg/100 g FW Extra virgin olive oil, Stone mill crushing, B no 1
0.01 mg/100 g FW Extra virgin olive oil, Stone mill crushing + kneading, A no 1
7.00e-03 mg/100 g FW Extra virgin olive oil, Stone mill crushing + kneading, B no 1
1.00e-03 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
1.00e-03 mg/100 g FW Extra virgin olive oil, Hammer crushing + kneading, A no 1
3.00e-03 mg/100 g FW Extra virgin olive oil, Hammer crushing + kneading, B no 1