Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.05 |
0.00 |
0.27 |
0.08 |
| mol/100 g |
3.40e-07 |
0.00 |
1.77e-06 |
5.57e-07 |
Values calculated by aggregating data from 12
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxyphenylacetic acid |
mg/100 g FW |
0.05 |
0.00 |
0.27 |
0.08 |
| mol/100 g |
3.40e-07 |
0.00 |
1.77e-06 |
5.57e-07 |
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 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
no |
1 |
|
0.04 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
no |
1 |
|
0.01 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
no |
1 |
|
0.08 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
no |
1 |
|
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
no |
1 |
Akasbi M., Shoeman D.W., Csallany A.S. (1993) High-Performance Liquid-Chromatography of Selected Phenolic-Compounds in Olive Oils. Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.27 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
0.01 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
0.03 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |
|
0.17 mg/100 g FW
|
Olive oil, extra virgin |
yes |
1 |