Showing details for content value of Hydroxytyrosol in Olive, oil, virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 0.35 | 3.00e-03 | 7.43 | 1.02 |
| mol/100 g | 2.29e-06 | 1.95e-08 | 4.82e-05 | 6.61e-06 |
Values calculated by aggregating data from 173 different samples from 20 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| Hydroxytyrosol | mg/100 g FW | 0.35 | 3.00e-03 | 7.43 | 1.02 |
| mol/100 g | 2.29e-06 | 1.95e-08 | 4.82e-05 | 6.61e-06 |
Original Content Values Used to Produce Means
Morello J.-R., Romero M.-P., Motivla M.-J. (2004) Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Fraga, and Morrut cultivars. Journal of Agricultural and Food Chemistry 52:6002-6009
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.05 mg/100 g FW | Olive oil, Arbequina, 14 October | no | 1 |
| 0.04 mg/100 g FW | Olive oil, Arbequina, 28 October | no | 1 |
| 0.05 mg/100 g FW | Olive oil, Arbequina, 6 November | no | 1 |
| 0.05 mg/100 g FW | Olive oil, Arbequina, 18 November | no | 1 |
| 0.06 mg/100 g FW | Olive oil, Farga, 20 October | no | 1 |
| 0.06 mg/100 g FW | Olive oil, Farga, 10 November | no | 1 |
| 0.06 mg/100 g FW | Olive oil, Farga, 30 November | no | 1 |
| 0.04 mg/100 g FW | Olive oil, Morrut, 6 October | no | 1 |
| 0.05 mg/100 g FW | Olive oil, Morrut, 3 November | no | 1 |
| 0.06 mg/100 g FW | Olive oil, Morrut, 8 December | no | 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 virgin olive oil, part II. Journal of Separation Science 26:417-424
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.01 mg/100 g FW | Virgin olive oil, Frant. Rocca | yes | 1 |
| 0.56 mg/100 g FW | Virgin olive oil, Farchioni | yes | 1 |
| 0.69 mg/100 g FW | Virgin olive oil, Trasimeno | yes | 1 |
| 0.79 mg/100 g FW | Virgin olive oil, Viterbo, home made | no | 1 |
| 0.57 mg/100 g FW | Virgin olive oil, Todi, home made | no | 1 |
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 |
|---|---|---|---|
| 0.30 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.58 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.58 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.52 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.58 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.27 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 |
|---|---|---|---|
| 1.70 mg/100 g FW | Virgin olive oil, Picual | yes | 1 |
| 0.63 mg/100 g FW | Virgin olive oil, Arbequina | yes | 1 |
| 1.37 mg/100 g FW | Virgin olive oil, Hojiblanca | yes | 1 |
| 0.88 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 |
|---|---|---|---|
| 0.40 mg/100 g FW | Virgin olive oil Coratina | no | 1 |
| 0.11 mg/100 g FW | Virgin olive oil Canino | no | 1 |
| 0.15 mg/100 g FW | Virgin olive oil Moraiolo | no | 1 |
| 1.19 mg/100 g FW | Virgin olive oil Cornicabra | no | 1 |
| 0.19 mg/100 g FW | Virgin olive oil Leccino | no | 1 |
| 0.03 mg/100 g FW | Virgin olive oil Frantoio | no | 1 |
Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.10 mg/100 g FW | Virgin olive oil, Cornicabra | yes | 97 |
| 0.06 mg/100 g FW | Virgin olive oil, Cornicabra | yes | 65 |
| 0.05 mg/100 g FW | Virgin olive oil, Arbequina | yes | 16 |
| 0.16 mg/100 g FW | Virgin olive oil, Picual | yes | 12 |
| 0.21 mg/100 g FW | Virgin olive oil, Hojiblanca | yes | 14 |
Ranalli A., Ferrante M.L., De Mattia G., Constantini N. (1999) Analytical evaluation of virgin olive oil of first and second extraction. Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.14 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 0.04 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
| 0.39 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
| 0.46 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
Morello J.-R., Motilva M.-J., Tovar M.-J., Romero M.-P; (2004) Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry 85:357-364
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.01 mg/100 g FW | Virgin olive oil, mill 1, fresh, first harvest | yes | 1 |
| 0.02 mg/100 g FW | Virgin olive oil, mill 1, fresh, last harvest | yes | 1 |
| 0.16 mg/100 g FW | Virgin olive oil, mill 1, 12 months storage, first harvest | yes | 1 |
| 0.20 mg/100 g FW | Virgin olive oil, mill 1, 12 months storage, last harvest | yes | 1 |
| 0.04 mg/100 g FW | Virgin olive oil, mill 2, fresh, first harvest | yes | 1 |
| 0.01 mg/100 g FW | Virgin olive oil, mill 2, fresh, last harvest | yes | 1 |
| 0.13 mg/100 g FW | Virgin olive oil, mill 2, 12 months storage, first harvest | yes | 1 |
| 0.02 mg/100 g FW | Virgin olive oil, mill 2, 12 months storage, last harvest | yes | 1 |
| 0.03 mg/100 g FW | Virgin olive oil, mill 3, fresh, first harvest | yes | 1 |
| 0.01 mg/100 g FW | Virgin olive oil, mill 3, fresh, last harvest | yes | 1 |
| 0.47 mg/100 g FW | Virgin olive oil, mill 3, 12 months storage, first harvest | yes | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, mill 3, 12 months storage, last harvest | yes | 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 |
|---|---|---|---|
| 2.74 mg/100 g FW | VOOP1 | yes | 1 |
| 2.28 mg/100 g FW | VOOP2 | yes | 1 |
| 0.22 mg/100 g FW | VOOP3 | yes | 1 |
| 1.47 mg/100 g FW | VOOA1 | yes | 1 |
| 2.78 mg/100 g FW | VOOA2 | yes | 1 |
| 0.68 mg/100 g FW | VOOA3 | yes | 1 |
| 2.25 mg/100 g FW | VOOM1 | yes | 1 |
| 7.43 mg/100 g FW | VOOM2 | yes | 1 |
| 4.91 mg/100 g FW | VOOM3 | yes | 1 |
| 2.54 mg/100 g FW | VOOC1 | yes | 1 |
| 4.57 mg/100 g FW | VOOC2 | yes | 1 |
| 5.31 mg/100 g FW | VOOC3 | yes | 1 |
| 1.80 mg/100 g FW | VOOH1 | yes | 1 |
| 2.46 mg/100 g FW | VOOH2 | yes | 1 |
| 1.36 mg/100 g FW | VOOH3 | yes | 1 |
Tura D., Gigliotti C., Pedo S., Failla O., Bassi D., Serraiocco A. (2007) Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability. Scientia Horticulturae 112:108-119
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.20 mg/100 g FW | Virgin olive oil, Baia | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, Casaliva 1 | no | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, Casaliva 2 | no | 1 |
| 0.04 mg/100 g FW | Virgin olive oil, Cornarol | no | 1 |
| 0.15 mg/100 g FW | Virgin olive oil, Favarol | no | 1 |
| 0.13 mg/100 g FW | Virgin olive oil, Frantoio | no | 1 |
| 0.17 mg/100 g FW | Virgin olive oil, Gargna | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, Grignano | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, Leccino | no | 1 |
| 0.37 mg/100 g FW | Virgin olive oil, Less | no | 1 |
| 0.11 mg/100 g FW | Virgin olive oil, Maurino | no | 1 |
| 0.19 mg/100 g FW | Virgin olive oil, Miniol | no | 1 |
| 0.24 mg/100 g FW | Virgin olive oil, Mitria | no | 1 |
| 0.08 mg/100 g FW | Virgin olive oil, Pendolino | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, Raza | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, Regina | no | 1 |
| 0.32 mg/100 g FW | Virgin olive oil, Rossanello | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Trepp | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Casaliva | no | 11 |
| 0.13 mg/100 g FW | Virgin olive oil, Frantoio | no | 1 |
| 0.10 mg/100 g FW | Virgin olive oil, Leccino | no | 11 |
| 0.10 mg/100 g FW | Virgin olive oil, Pendolino | no | 4 |
| 0.42 mg/100 g FW | Virgin olive oil, Casaliva, from Abruzzo, Lombardy and Tuscany | no | 10 |
| 0.24 mg/100 g FW | Virgin olive oil, Frantoio, from Abruzzo, Lombardy and Tuscany | no | 18 |
| 0.56 mg/100 g FW | Virgin olive oil, Leccino, from Abruzzo, Lombardy and Tuscany | no | 23 |
Kalogeropoulos N., Mylona A., Chiou A., Ioannou M.S., Andrikopoulos N.K. (2007) Retention and distribution of natural antioxidants (alpha-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT - Food Science and Technology 40:1008-1017
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.47 mg/100 g FW | Virgin olive oil, fresh | 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 |
|---|---|---|---|
| 3.00e-03 mg/100 g FW | Virgin olive oil, Semni | no | 1 |
| 0.04 mg/100 g FW | Virgin olive oil, Jdallou | no | 1 |
| 0.03 mg/100 g FW | Virgin olive oil, Swabaa Algia | no | 1 |
| 4.00e-03 mg/100 g FW | Virgin olive oil, Neb Jmel | no | 1 |
| 0.03 mg/100 g FW | Virgin olive oil, El Hor | no | 1 |
| 0.06 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 |
|---|---|---|---|
| 0.87 mg/100 g FW | Virgin olive oil, Spain 9 | no | 1 |
| 1.01 mg/100 g FW | Virgin olive oil, Spain 10 | no | 1 |
| 1.89 mg/100 g FW | Virgin olive oil, Spain 11 | no | 1 |
| 0.72 mg/100 g FW | Virgin olive oil, Spain 12 | no | 1 |
| 1.46 mg/100 g FW | Virgin olive oil, Spain 13 | no | 1 |
| 0.74 mg/100 g FW | Virgin olive oil, Italian 14 | no | 1 |
| 1.47 mg/100 g FW | Virgin olive oil, Greece 15 | no | 1 |
| 1.29 mg/100 g FW | Virgin olive oil, Greece 16 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Greece 17 | no | 1 |
| 1.19 mg/100 g FW | Virgin olive oil, Greece 18 | no | 1 |
| 0.66 mg/100 g FW | Virgin olive oil, Greece 19 | no | 1 |
| 1.55 mg/100 g FW | Virgin olive oil, Greece 20 | no | 1 |
| 1.89 mg/100 g FW | Virgin olive oil, Greece 21 | no | 1 |
| 2.05 mg/100 g FW | Virgin olive oil, Greece 22 | no | 1 |
| 1.12 mg/100 g FW | Virgin olive oil, Greece 23 | no | 1 |
| 4.07 mg/100 g FW | Virgin olive oil, Italian 1 | no | 1 |
| 1.00 mg/100 g FW | Virgin olive oil, Spain 2 | no | 1 |
| 1.94 mg/100 g FW | Virgin olive oil, Greece 3 | no | 1 |
| 0.92 mg/100 g FW | Virgin olive oil, Greece 4 | no | 1 |
| 0.76 mg/100 g FW | Virgin olive oil, Tunisia 5 | no | 1 |
| 1.09 mg/100 g FW | Virgin olive oil, Tunisia 6 | no | 1 |
| 0.45 mg/100 g FW | Virgin olive oil, Greece 7 | no | 1 |
| 1.63 mg/100 g FW | Virgin olive oil, Spain 8 | no | 1 |
Di Stefano G., Piacquadio P., Servili M., Di Giovacchino L., Sciancalepore V. (1999) Effect of extraction systems on the phenolic composition of virgin olive oils. Fett/Lipid 101:328-332
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.08 mg/100 g FW | Virgin olive oil, two-phase centrifugation, Coratina | no | 1 |
| 0.05 mg/100 g FW | Virgin olive oil, three-phase centrifugation, Coratina | no | 1 |
| 0.06 mg/100 g FW | Virgin olive oil, two-phase centrifugation, Oliarola | no | 1 |
| 0.05 mg/100 g FW | Virgin olive oil, three-phase centrifugation, Oliarola | 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 |
|---|---|---|---|
| 0.60 mg/100 g FW | Virgin olive oil, 1999/2000, beginning harvest | no | 105 |
| 0.44 mg/100 g FW | Virgin olive oil, 1999/2000, end harvest | no | 105 |
| 0.28 mg/100 g FW | Virgin olive oil, 2000/2001, beginning harvest | no | 105 |
| 0.08 mg/100 g FW | Virgin olive oil, 2000/2001, end harvest | no | 105 |
Artajo L.-S., omero M.-P., Tovar M.-J., Motilva M.-J. (2006) Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology 108:19-27
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 9.00e-03 mg/100 g FW | Virgin olive oil, non-irrigated trees | no | 1 |
| 0.01 mg/100 g FW | Virgin olive oil, irrigated trees | no | 1 |
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 |
|---|---|---|---|
| 0.34 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.36 mg/100 g FW | Olive oil, Tunisia, 2002/2003 | no | 1 |
Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 7.00e-03 mg/100 g FW | Olive oil, ripening index 2 | no | 1 |
| 0.01 mg/100 g FW | Olive oil, ripening index 5 | no | 1 |
| 0.01 mg/100 g FW | Olive oil, ripening index 6 | no | 1 |
Yousfi K., Cert R.M., Garcia J.M. (2006) Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology 223:117-124
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.15 mg/100 g FW | Virgin olive oil, 2002/2003, 11/9 | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, 2002/2003, 21/10 | no | 1 |
| 0.17 mg/100 g FW | Virgin olive oil, 2002/2003, 4/11 | no | 1 |
| 0.18 mg/100 g FW | Virgin olive oil, 2002/2003, 29/11 | no | 1 |
| 0.20 mg/100 g FW | Virgin olive oil, 2002/2003, 28/12 | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 0.10 mg/100 g FW | Virgin olive oil, 2002/2003, 22/1 | no | 1 |
| 0.52 mg/100 g FW | Virgin olive oil, 2002/2003, 8/10 | no | 1 |
| 0.62 mg/100 g FW | Virgin olive oil, 2002/2003, 16/10 | no | 1 |
| 0.66 mg/100 g FW | Virgin olive oil, 2002/2003, 22/10 | no | 1 |
| 0.88 mg/100 g FW | Virgin olive oil, 2002/2003, 29/10 | no | 1 |
| 0.55 mg/100 g FW | Virgin olive oil, 2002/2003, 11/11 | no | 1 |
| 0.51 mg/100 g FW | Virgin olive oil, 2002/2003, 22/11 | no | 1 |
| 0.66 mg/100 g FW | Virgin olive oil, 2002/2003, 3/12 | no | 1 |
| 0.54 mg/100 g FW | Virgin olive oil, 2002/2003, 10/12 | no | 1 |
| 1.33 mg/100 g FW | Virgin olive oil, 2002/2003, 17/12 | no | 1 |
| 0.75 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 0.69 mg/100 g FW | Virgin olive oil, 2002/2003, 21/1 | no | 1 |
| 0.21 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 0.18 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 0.17 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 0.15 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 0.15 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 0.12 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.80 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 0.88 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 0.66 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 0.58 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 0.57 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 0.60 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.52 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.48 mg/100 g FW | Virgin olive oil, 1998/1999, 26/01 | no | 1 |
Baldioli M., Servili M., Perretti G., Montedoro G. F. (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.45 mg/100 g FW | Olive oil, virgin, Italy | no | 48 |