Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.02 |
0.00 |
0.11 |
0.04 |
| mol/100 g |
1.01e-07 |
0.00 |
6.04e-07 |
2.47e-07 |
Values calculated by aggregating data from 6
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Homovanillic acid |
mg/100 g FW |
0.02 |
0.00 |
0.11 |
0.04 |
| mol/100 g |
1.01e-07 |
0.00 |
6.04e-07 |
2.47e-07 |
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 |
|
0.11 mg/100 g FW
|
Virgin olive oil, fresh |
yes |
1 |
Artajo L.-S., omero M.-P., Tovar M.-J., Motilva M.-J. (2006) Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology 108:19-27
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Virgin olive oil, non-irrigated trees |
no |
1 |
|
0.00 mg/100 g FW
|
Virgin olive oil, irrigated trees |
no |
1 |
Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 2 |
no |
1 |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 5 |
no |
1 |
|
0.00 mg/100 g FW
|
Olive oil, ripening index 6 |
no |
1 |