Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.66 1.00e-02 3.62 1.08
mol/100 g 1.59e-06 2.40e-08 8.69e-06 2.59e-06

Values calculated by aggregating data from 16 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
1-Acetoxypinoresinol mg/100 g FW 0.66 1.00e-02 3.62 1.08
mol/100 g 1.59e-06 2.40e-08 8.69e-06 2.59e-06

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
1.56 mg/100 g FW Extra-virgin olive oil, Arbequina no 1
0.35 mg/100 g FW Extra-virgin olive oil, Cornicabra no 1
0.04 mg/100 g FW Extra-virgin olive oil, organic oil yes 1
0.03 mg/100 g FW Extra-virgin olive oil, Picual suave yes 1
0.03 mg/100 g FW Extra-virgin olive oil, Picual intenso yes 1
0.02 mg/100 g FW Extra-virgin olive oil, Picual no 1
1.19 mg/100 g FW Extra-virgin olive oil, Hojiblanca no 1
0.26 mg/100 g FW Extra-virgin olive oil, Lechin de Sevilla 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
3.62 mg/100 g FW Extra virgin olive oil Arbequina yes 1
0.12 mg/100 g FW Extra virgin olive oil Cornicabra yes 1
0.34 mg/100 g FW Extra virgin olive oil Hojiblanca yes 1
2.67 mg/100 g FW Extra virgin olive oil Lechin de Sevilla yes 1
0.08 mg/100 g FW Extra virgin olive oil Lechin de Granada yes 1
0.05 mg/100 g FW Extra virgin olive oil Picudo yes 1
0.01 mg/100 g FW Extra virgin olive oil Picual yes 1