Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
7.46 |
0.00 |
21.00 |
4.89 |
| mol/100 g |
5.40e-05 |
0.00 |
1.52e-04 |
3.54e-05 |
Values calculated by aggregating data from 17
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Tyrosol |
mg/100 g FW |
7.46 |
0.00 |
21.00 |
4.89 |
| mol/100 g |
5.40e-05 |
0.00 |
1.52e-04 |
3.54e-05 |
Original Content Values Used to Produce Means
Boskou G., Salta F.N., Chrysostomou S., Mylona A., Chiou A., Andrikopoulos N.K. (2006) Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry 94:558-564
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
21.00 mg/100 g FW
|
Tsakistes |
yes |
1 |
Blekas G., Vassilakis C., Harizanis C., Tsimidou M., Boskou D.G. (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
9.90 mg/100 g FW
|
Spanish-style green olives in brine 1 |
yes |
1 |
|
2.30 mg/100 g FW
|
Spanish-style green olives in brine 2 |
yes |
1 |
|
10.60 mg/100 g FW
|
Spanish-style green olives in brine 3 |
yes |
1 |
|
8.70 mg/100 g FW
|
Spanish-style green olives in brine 4 |
yes |
1 |
|
6.40 mg/100 g FW
|
Spanish-style green olives in brine 5 |
yes |
1 |
|
4.50 mg/100 g FW
|
Spanish-style green olives in brine 6 |
yes |
1 |
|
3.00 mg/100 g FW
|
Spanish-style green olives in brine 7 bio |
yes |
1 |
|
0.90 mg/100 g FW
|
Spanish-style pitted green olives stuffed with red pepper in brine 8 |
yes |
1 |
Marsilio V., D'Andria R., Lanza B., Russi F., Iannucci E., Lavini A., Morelli G. (2006) Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits. Journal of the Science of Food and Agriculture 86:1005-1013
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
6.30 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w, day 15 |
no |
1 |
|
7.90 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w, day 30 |
no |
1 |
|
9.10 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w, day 90 |
no |
1 |
|
7.80 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w-i, day 15 |
no |
1 |
|
7.90 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w-i, day 30 |
no |
1 |
|
8.50 mg/100 g FW
|
Mature-green olives, Ascolana tenera, T66w-i, day 90 |
no |
1 |
Bianco A., Uccella N. (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
12.00 mg/100 g FW
|
Green Douro |
no |
1 |
|
0.00 mg/100 g FW
|
Green Cassanese |
no |
1 |