Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.66 |
0.01 |
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 |
0.01 |
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 |