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