Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.02 |
0.02 |
0.00 |
| mol/100 g |
1.31e-07 |
1.31e-07 |
1.31e-07 |
0.00 |
Values calculated by aggregating data from 1
sample
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxyphenylacetic acid |
mg/100 g FW |
0.02 |
0.02 |
0.02 |
0.00 |
| mol/100 g |
1.31e-07 |
1.31e-07 |
1.31e-07 |
0.00 |
Original Content Values Used to Produce Means
Kalogeropoulos N., Mylona A., Chiou A., Ioannou M.S., Andrikopoulos N.K. (2007) Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT - Food Science and Technology 40:1008-1017
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.02 mg/100 g FW
|
Virgin olive oil, fresh |
yes |
1 |