Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.42 |
0.04 |
0.99 |
0.28 |
| mol/100 g |
1.17e-06 |
1.12e-07 |
2.76e-06 |
7.77e-07 |
Values calculated by aggregating data from 16
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Pinoresinol |
mg/100 g FW |
0.42 |
0.04 |
0.99 |
0.28 |
| mol/100 g |
1.17e-06 |
1.12e-07 |
2.76e-06 |
7.77e-07 |
Original Content Values Used to Produce Means
Carrasco-Pancorbo A., Gomez-Caracava A.M., Cerretani L., Bendini A., Segura-Carretero A., Fernandez-Gutierrez A. (2006) Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. Journal of Agricultural and Food Chemistry 54:7984-7991 PubMed (17031999)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.62 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
no |
1 |
|
0.13 mg/100 g FW
|
Extra-virgin olive oil, organic oil |
yes |
1 |
|
0.21 mg/100 g FW
|
Extra-virgin olive oil, Picual suave |
yes |
1 |
|
0.04 mg/100 g FW
|
Extra-virgin olive oil, Picual intenso |
yes |
1 |
|
0.81 mg/100 g FW
|
Extra-virgin olive oil, Picual |
no |
1 |
|
0.30 mg/100 g FW
|
Extra-virgin olive oil, Hojiblanca |
no |
1 |
|
0.22 mg/100 g FW
|
Extra-virgin olive oil, Lechin de Sevilla |
no |
1 |
|
0.49 mg/100 g FW
|
Extra-virgin olive oil, Arbequina |
no |
1 |
Gomez-Alonso S., Fregapane G., Desamparados-Salvador M., Gordon M.H. (2003) Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of Agricultural and Food Chemistry 51:667-672 PubMed (12537439)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.24 mg/100 g FW
|
Extra-virgin olive oil, Cornicabra |
no |
1 |
Caravaca A.M., Carrasco Pancorbo A., Canabate Diaz B., Segura Carretero A., Fernandez Gutierrez A. (2005) Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis 26:3538-3551 PubMed (16167367)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.99 mg/100 g FW
|
Extra virgin olive oil Arbequina |
yes |
1 |
|
0.43 mg/100 g FW
|
Extra virgin olive oil Cornicabra |
yes |
1 |
|
0.69 mg/100 g FW
|
Extra virgin olive oil Hojiblanca |
yes |
1 |
|
0.06 mg/100 g FW
|
Extra virgin olive oil Lechin de Sevilla |
yes |
1 |
|
0.34 mg/100 g FW
|
Extra virgin olive oil Lechin de Granada |
yes |
1 |
|
0.44 mg/100 g FW
|
Extra virgin olive oil Picudo |
yes |
1 |
|
0.69 mg/100 g FW
|
Extra virgin olive oil Picual |
yes |
1 |