Showing details for content value of Hydroxytyrosol in Olive [Black], raw Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 65.93 | 0.00 | 413.30 | 81.22 |
| mol/100 g | 4.28e-04 | 0.00 | 2.68e-03 | 5.27e-04 |
Values calculated by aggregating data from 31 different samples from 5 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| Hydroxytyrosol | mg/100 g FW | 65.93 | 0.00 | 413.30 | 81.22 |
| mol/100 g | 4.28e-04 | 0.00 | 2.68e-03 | 5.27e-04 |
Original Content Values Used to Produce Means
Romani A., Mulinacci N., Pinelli P., Vincieri F.F., Cimato A. (1999) Polyphenolic content in five Tuscany cultivars of Olea europaea L. Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 56.68 mg/100 g FW | Ciliegino | no | 1 |
| 104.95 mg/100 g FW | Cuoricinio | no | 1 |
| 413.30 mg/100 g FW | Rossellino | no | 1 |
| 181.22 mg/100 g FW | Grossolana | no | 1 |
| 169.40 mg/100 g FW | Frantoio | no | 1 |
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 | Crete | yes | 1 |
| 39.00 mg/100 g FW | Kalamon | yes | 1 |
| 66.00 mg/100 g FW | Amfissa | yes | 1 |
| 2.00 mg/100 g FW | Throubes Crete | 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 |
|---|---|---|---|
| 21.90 mg/100 g FW | Greek-style naturally black olives in brine 9 | yes | 1 |
| 10.10 mg/100 g FW | Greek-style naturally black olives in brine 10 | yes | 1 |
| 20.40 mg/100 g FW | Greek-style naturally black olives in brine 11 | yes | 1 |
| 33.90 mg/100 g FW | Greek-style naturally black olives in brine 12, flavored with vinegar and oregano | yes | 1 |
| 20.90 mg/100 g FW | Greek-style naturally black olives in brine 13, flavored with olive oil, vinegar and oregano | yes | 1 |
| 0.00 mg/100 g FW | Greek-style naturally black olives in brine 14 | yes | 1 |
| 47.50 mg/100 g FW | Kalamata olives in brine 15, flavored with olive oil and vinegar | yes | 1 |
| 43.10 mg/100 g FW | Kalamata olives in brine 16, bio, flavored with vinegar | yes | 1 |
| 76.10 mg/100 g FW | Kalamata olives in brine 17, flavored with olive oil, vinegar, oregano | yes | 1 |
| 59.10 mg/100 g FW | Kalamata olives in brine 18, flavored with olive oil and vinegar | yes | 1 |
| 25.40 mg/100 g FW | Kalamata olives in brine 19, flavored with olive oil and vinegar | yes | 1 |
| 46.20 mg/100 g FW | Kalamata olives in brine 20, flavored with olive oil and vinegar | yes | 1 |
| 39.50 mg/100 g FW | Kalamata olives in brine 21, flavored with olive oil and vinegar | yes | 1 |
| 34.30 mg/100 g FW | Kalamata olives in brine 22, flavored with olive oil and vinegar | yes | 1 |
| 38.80 mg/100 g FW | Kalamata olives in brine 23, flavored with olive oil and wine vinegar | yes | 1 |
| 6.30 mg/100 g FW | Naturally black olives in dry salt 24 | yes | 1 |
| 7.80 mg/100 g FW | Naturally black olives in dry salt, flavored with olive oil and oregano 25 | yes | 1 |
Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part 1. Journal of Separation Science 26:409-416
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 161.40 mg/100 g FW | Olive Canino | no | 1 |
| 135.00 mg/100 g FW | Olive Leccino | no | 1 |
| 97.50 mg/100 g FW | Olive Moraiolo | 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 |
|---|---|---|---|
| 13.00 mg/100 g FW | Black Cassanese | no | 1 |
| 52.00 mg/100 g FW | Black Hojiblanca | no | 1 |