Showing details for content value of 1-Acetoxypinoresinol in Olive, oil, virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 0.44 | 0.00 | 11.19 | 2.13 |
| mol/100 g | 1.06e-06 | 0.00 | 2.69e-05 | 5.11e-06 |
Values calculated by aggregating data from 66 different samples from 8 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| 1-Acetoxypinoresinol | mg/100 g FW | 0.44 | 0.00 | 11.19 | 2.13 |
| mol/100 g | 1.06e-06 | 0.00 | 2.69e-05 | 5.11e-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 |
|---|---|---|---|
| 0.44 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.59 mg/100 g FW | Virgin olive oil | yes | 1 |
| 3.35 mg/100 g FW | Virgin olive oil | yes | 1 |
| 3.19 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.39 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.37 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 |
|---|---|---|---|
| 0.57 mg/100 g FW | Virgin olive oil, Picual | yes | 1 |
| 4.98 mg/100 g FW | Virgin olive oil, Arbequina | yes | 1 |
| 2.96 mg/100 g FW | Virgin olive oil, Hojiblanca | yes | 1 |
| 0.75 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 |
|---|---|---|---|
| 1.37 mg/100 g FW | Virgin olive oil Coratina | no | 1 |
| 0.20 mg/100 g FW | Virgin olive oil Canino | no | 1 |
| 0.83 mg/100 g FW | Virgin olive oil Moraiolo | no | 1 |
| 0.26 mg/100 g FW | Virgin olive oil Cornicabra | no | 1 |
| 3.42 mg/100 g FW | Virgin olive oil Leccino | no | 1 |
| 5.63 mg/100 g FW | Virgin olive oil Frantoio | no | 1 |
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 |
|---|---|---|---|
| 0.77 mg/100 g FW | VOOP1 | yes | 1 |
| 0.36 mg/100 g FW | VOOP2 | yes | 1 |
| 0.16 mg/100 g FW | VOOP3 | yes | 1 |
| 7.78 mg/100 g FW | VOOA1 | yes | 1 |
| 5.57 mg/100 g FW | VOOA2 | yes | 1 |
| 11.19 mg/100 g FW | VOOA3 | yes | 1 |
| 0.26 mg/100 g FW | VOOM1 | yes | 1 |
| 3.00 mg/100 g FW | VOOM2 | yes | 1 |
| 3.45 mg/100 g FW | VOOM3 | yes | 1 |
| 0.38 mg/100 g FW | VOOC1 | yes | 1 |
| 1.06 mg/100 g FW | VOOC2 | yes | 1 |
| 1.62 mg/100 g FW | VOOC3 | yes | 1 |
| 2.21 mg/100 g FW | VOOH1 | yes | 1 |
| 2.26 mg/100 g FW | VOOH2 | yes | 1 |
| 2.19 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 |
|---|---|---|---|
| 5.00e-03 mg/100 g FW | Virgin olive oil, Semni | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, Jdallou | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, Swabaa Algia | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, Neb Jmel | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, El Hor | no | 1 |
| 0.00 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 |
|---|---|---|---|
| 1.94 mg/100 g FW | Virgin olive oil, Spain 8 | no | 1 |
| 0.89 mg/100 g FW | Virgin olive oil, Spain 9 | no | 1 |
| 2.42 mg/100 g FW | Virgin olive oil, Spain 10 | no | 1 |
| 1.18 mg/100 g FW | Virgin olive oil, Spain 11 | no | 1 |
| 0.69 mg/100 g FW | Virgin olive oil, Spain 12 | no | 1 |
| 2.45 mg/100 g FW | Virgin olive oil, Spain 13 | no | 1 |
| 6.16 mg/100 g FW | Virgin olive oil, Italian 14 | no | 1 |
| 2.87 mg/100 g FW | Virgin olive oil, Greece 15 | no | 1 |
| 3.13 mg/100 g FW | Virgin olive oil, Greece 16 | no | 1 |
| 5.55 mg/100 g FW | Virgin olive oil, Greece 17 | no | 1 |
| 2.55 mg/100 g FW | Virgin olive oil, Greece 18 | no | 1 |
| 3.24 mg/100 g FW | Virgin olive oil, Greece 19 | no | 1 |
| 2.94 mg/100 g FW | Virgin olive oil, Greece 20 | no | 1 |
| 2.87 mg/100 g FW | Virgin olive oil, Greece 21 | no | 1 |
| 3.20 mg/100 g FW | Virgin olive oil, Greece 22 | no | 1 |
| 2.60 mg/100 g FW | Virgin olive oil, Greece 23 | no | 1 |
| 4.70 mg/100 g FW | Virgin olive oil, Italian 1 | no | 1 |
| 0.92 mg/100 g FW | Virgin olive oil, Spain 2 | no | 1 |
| 2.51 mg/100 g FW | Virgin olive oil, Greece 3 | no | 1 |
| 0.76 mg/100 g FW | Virgin olive oil, Greece 4 | no | 1 |
| 2.97 mg/100 g FW | Virgin olive oil, Tunisia 5 | no | 1 |
| 2.73 mg/100 g FW | Virgin olive oil, Tunisia 6 | no | 1 |
| 3.11 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 |
|---|---|---|---|
| 0.13 mg/100 g FW | Virgin olive oil, 2000/2001, end harvest | no | 105 |
| 0.23 mg/100 g FW | Virgin olive oil, 1999/2000, beginning harvest | no | 105 |
| 0.17 mg/100 g FW | Virgin olive oil, 1999/2000, end harvest | no | 105 |
| 0.22 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 |
|---|---|---|---|
| 0.32 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.34 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |