Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 3.33 0.00 10.00 5.77
mol/100 g 1.98e-05 0.00 5.95e-05 3.43e-05

Values calculated by aggregating data from 3 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
3,4-Dihydroxyphenylacetic acid mg/100 g FW 3.33 0.00 10.00 5.77
mol/100 g 1.98e-05 0.00 5.95e-05 3.43e-05

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
10.00 mg/100 g FW Tsakistes yes 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 Green Douro no 1
0.00 mg/100 g FW Green Cassanese no 1