Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 2.37 0.06 5.68 1.70
mol/100 g 6.62e-06 1.67e-07 1.58e-05 4.75e-06

Values calculated by aggregating data from 104 different samples from 10 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Pinoresinol mg/100 g FW 2.37 0.06 5.68 1.70
mol/100 g 6.62e-06 1.67e-07 1.58e-05 4.75e-06

Original Content Values Used to Produce Means

Brenes M., Garcia A., Garcia P., Garrido A. (2000) Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.53 mg/100 g FW Virgin olive oil yes 1
2.38 mg/100 g FW Virgin olive oil yes 1
2.84 mg/100 g FW Virgin olive oil yes 1
2.64 mg/100 g FW Virgin olive oil yes 1
3.18 mg/100 g FW Virgin olive oil yes 1
3.08 mg/100 g FW Virgin olive oil yes 1
Garcia A., Brenes M., Garcia P., Romero C., Garrido A. (2003) Phenolic content of commercial olive oils. European Food Research and Technology 216:520-525 PubMed (25655098)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.71 mg/100 g FW Virgin olive oil, Picual yes 1
3.79 mg/100 g FW Virgin olive oil, Arbequina yes 1
1.85 mg/100 g FW Virgin olive oil, Hojiblanca yes 1
3.94 mg/100 g FW Virgin olive oil, Cornicabra yes 1
Selvaggini R., Servili M., Urbani S., Esposto S., Taticchi A., Montedoro G. (2006) Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection. Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.70 mg/100 g FW Virgin olive oil Coratina no 1
0.52 mg/100 g FW Virgin olive oil Canino no 1
2.74 mg/100 g FW Virgin olive oil Moraiolo no 1
3.39 mg/100 g FW Virgin olive oil Cornicabra no 1
3.61 mg/100 g FW Virgin olive oil Leccino no 1
5.44 mg/100 g FW Virgin olive oil Frantoio no 1
Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.51 mg/100 g FW Virgin olive oil, Cornicabra yes 97
0.48 mg/100 g FW Virgin olive oil, Cornicabra yes 65
0.40 mg/100 g FW Virgin olive oil, Arbequina yes 16
0.41 mg/100 g FW Virgin olive oil, Picual yes 12
0.26 mg/100 g FW Virgin olive oil, Hojiblanca yes 14
Medina E., De Castro A., Romero C., Brenes M. (2006) Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. Journal of Agricultural and Food Chemistry 54:4954-4961 PubMed (16819902)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
5.52 mg/100 g FW VOOP1 yes 1
3.90 mg/100 g FW VOOP2 yes 1
5.16 mg/100 g FW VOOP3 yes 1
4.17 mg/100 g FW VOOA1 yes 1
3.85 mg/100 g FW VOOA2 yes 1
4.75 mg/100 g FW VOOA3 yes 1
3.61 mg/100 g FW VOOM1 yes 1
1.88 mg/100 g FW VOOM2 yes 1
1.87 mg/100 g FW VOOM3 yes 1
3.73 mg/100 g FW VOOC1 yes 1
4.57 mg/100 g FW VOOC2 yes 1
5.68 mg/100 g FW VOOC3 yes 1
1.64 mg/100 g FW VOOH1 yes 1
3.07 mg/100 g FW VOOH2 yes 1
2.73 mg/100 g FW VOOH3 yes 1
Krichene D., Taamalli W., Daoud D., Salvador M.D., Fregapane G., Zarrouk M. (2007) Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry 31:179-194
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.34 mg/100 g FW Virgin olive oil, Semni no 1
0.25 mg/100 g FW Virgin olive oil, Jdallou no 1
0.50 mg/100 g FW Virgin olive oil, Swabaa Algia no 1
1.22 mg/100 g FW Virgin olive oil, Neb Jmel no 1
0.12 mg/100 g FW Virgin olive oil, El Hor no 1
0.44 mg/100 g FW Virgin olive oil, Oueslati no 1
Hrncirik K., Fritsche S. (2004) Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology 106:540-549
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.06 mg/100 g FW Virgin olive oil, Spain 8 no 1
0.11 mg/100 g FW Virgin olive oil, Spain 9 no 1
0.09 mg/100 g FW Virgin olive oil, Spain 10 no 1
0.07 mg/100 g FW Virgin olive oil, Spain 11 no 1
0.12 mg/100 g FW Virgin olive oil, Spain 12 no 1
0.10 mg/100 g FW Virgin olive oil, Spain 13 no 1
0.22 mg/100 g FW Virgin olive oil, Italian 14 no 1
0.11 mg/100 g FW Virgin olive oil, Greece 15 no 1
0.11 mg/100 g FW Virgin olive oil, Greece 16 no 1
0.06 mg/100 g FW Virgin olive oil, Greece 17 no 1
0.09 mg/100 g FW Virgin olive oil, Greece 18 no 1
0.06 mg/100 g FW Virgin olive oil, Greece 19 no 1
0.16 mg/100 g FW Virgin olive oil, Greece 20 no 1
0.19 mg/100 g FW Virgin olive oil, Greece 21 no 1
0.11 mg/100 g FW Virgin olive oil, Greece 22 no 1
0.10 mg/100 g FW Virgin olive oil, Greece 23 no 1
0.27 mg/100 g FW Virgin olive oil, Italian 1 no 1
0.18 mg/100 g FW Virgin olive oil, Spain 2 no 1
0.13 mg/100 g FW Virgin olive oil, Greece 3 no 1
0.10 mg/100 g FW Virgin olive oil, Greece 4 no 1
0.21 mg/100 g FW Virgin olive oil, Tunisia 5 no 1
0.19 mg/100 g FW Virgin olive oil, Tunisia 6 no 1
0.15 mg/100 g FW Virgin olive oil, Greece 7 no 1
Garcia A., Brenes M., Romero C., Garcia P., Garrido A. (2002) Study of phenolic compounds in virgin olive oils of the Picual variety. European Food Research and Technology 215:407-412 PubMed (24945796)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.89 mg/100 g FW Virgin olive oil, 2000/2001, end harvest no 105
4.15 mg/100 g FW Virgin olive oil, 1999/2000, beginning harvest no 105
3.03 mg/100 g FW Virgin olive oil, 1999/2000, end harvest no 105
3.79 mg/100 g FW Virgin olive oil, 2000/2001, beginning harvest no 105
Kachouri F., Hamdi M. (2006) Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77:746-752
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.13 mg/100 g FW Olive oil, Tunisia, 2001/2002 no 1
0.19 mg/100 g FW Olive oil, Tunisia, 2002/2003 no 1
Yousfi K., Cert R.M., Garcia J.M. (2006) Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology 223:117-124
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.51 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
4.86 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
4.11 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
3.90 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
4.26 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
3.43 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
3.36 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
1.07 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
1.28 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
0.85 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
1.36 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
1.28 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
1.57 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
1.18 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
1.32 mg/100 g FW Virgin olive oil, 1998/1999, 26/01 no 1
0.28 mg/100 g FW Virgin olive oil, 2002/2003, 11/9 no 1
0.42 mg/100 g FW Virgin olive oil, 2002/2003, 21/10 no 1
0.35 mg/100 g FW Virgin olive oil, 2002/2003, 4/11 no 1
0.21 mg/100 g FW Virgin olive oil, 2002/2003, 29/11 no 1
0.14 mg/100 g FW Virgin olive oil, 2002/2003, 28/12 no 1
0.17 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
0.25 mg/100 g FW Virgin olive oil, 2002/2003, 22/1 no 1
0.53 mg/100 g FW Virgin olive oil, 2002/2003, 8/10 no 1
0.35 mg/100 g FW Virgin olive oil, 2002/2003, 16/10 no 1
0.71 mg/100 g FW Virgin olive oil, 2002/2003, 22/10 no 1
0.64 mg/100 g FW Virgin olive oil, 2002/2003, 29/10 no 1
0.42 mg/100 g FW Virgin olive oil, 2002/2003, 11/11 no 1
0.35 mg/100 g FW Virgin olive oil, 2002/2003, 22/11 no 1
0.35 mg/100 g FW Virgin olive oil, 2002/2003, 3/12 no 1
0.42 mg/100 g FW Virgin olive oil, 2002/2003, 10/12 no 1
0.32 mg/100 g FW Virgin olive oil, 2002/2003, 17/12 no 1
0.35 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
0.39 mg/100 g FW Virgin olive oil, 2002/2003, 21/1 no 1