Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.77 |
0.00 |
3.00 |
1.09 |
| mol/100 g |
5.17e-06 |
0.00 |
2.02e-05 |
7.36e-06 |
Values calculated by aggregating data from 9
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cinnamic acid |
mg/100 g FW |
0.77 |
0.00 |
3.00 |
1.09 |
| mol/100 g |
5.17e-06 |
0.00 |
2.02e-05 |
7.36e-06 |
Original Content Values Used to Produce Means
Boskou G., Salta F.N., Chrysostomou S., Mylona A., Chiou A., Andrikopoulos N.K. (2006) Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry 94:558-564
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.00 mg/100 g FW
|
Crete |
yes |
1 |
|
2.00 mg/100 g FW
|
Kalamon |
yes |
1 |
|
0.90 mg/100 g FW
|
Amfissa |
yes |
1 |
|
0.00 mg/100 g FW
|
Throubes Crete |
yes |
1 |
Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part 1. Journal of Separation Science 26:409-416
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Olive Canino |
no |
1 |
|
0.00 mg/100 g FW
|
Olive Leccino |
no |
1 |
|
0.00 mg/100 g FW
|
Olive Moraiolo |
no |
1 |
Bianco A., Uccella N. (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Black Hojiblanca |
no |
1 |
|
1.00 mg/100 g FW
|
Black Cassanese |
no |
1 |