Showing details for content value of Hydroxytyrosol in Olive, oil, extra virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 0.77 | 0.01 | 3.47 | 0.88 |
| mol/100 g | 5.01e-06 | 6.49e-08 | 2.25e-05 | 5.71e-06 |
Values calculated by aggregating data from 43 different samples from 8 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| Hydroxytyrosol | mg/100 g FW | 0.77 | 0.01 | 3.47 | 0.88 |
| mol/100 g | 5.01e-06 | 6.49e-08 | 2.25e-05 | 5.71e-06 |
Original Content Values Used to Produce Means
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 |
|---|---|---|---|
| 0.48 mg/100 g FW | Extra-virgin olive oil, Cornicabra | no | 1 |
Lavelli V., Fregapane G., Desamparados-Salvador M. (2006) Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. Journal of Agricultural and Food Chemistry 54:3002-3007 PubMed (16608222)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 3.17 mg/100 g FW | Extra-virgin olive oil, fresh, C | no | 1 |
| 2.06 mg/100 g FW | Extra-virgin olive oil, fresh, T | no | 1 |
| 0.54 mg/100 g FW | Extra-virgin olive oil, fresh, P | no | 1 |
| 0.04 mg/100 g FW | Extra-virgin olive oil, fresh, A | no | 1 |
| 3.47 mg/100 g FW | Extra-virgin olive oil, 8 months storage at 40°C, C | no | 1 |
| 2.63 mg/100 g FW | Extra-virgin olive oil, 8 months storage at 40°C, T | no | 1 |
| 2.27 mg/100 g FW | Extra-virgin olive oil, 8 months storage at 40°C, P | no | 1 |
| 0.18 mg/100 g FW | Extra-virgin olive oil, 8 months storage at 40°C, A | no | 1 |
Lavelli V., Bondesan L. (2005) Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. Journal of Agricultural and Food Chemistry 53:1102-1107 PubMed (15713026)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.03 mg/100 g FW | Extra-virgin olive oil, Leccino Unripe, from olive incl. Stone | no | 1 |
| 0.04 mg/100 g FW | Extra-virgin olive oil, Leccino Ripe, from olive incl. Stone | no | 1 |
| 0.05 mg/100 g FW | Extra-virgin olive oil, Leccino Overripe, from olive incl. Stone | no | 1 |
| 0.05 mg/100 g FW | Extra-virgin olive oil, Frantoio, from olive incl. Stone | no | 1 |
| 0.13 mg/100 g FW | Extra-virgin olive oil, Pendolino, from olive incl. Stone | no | 1 |
| 0.10 mg/100 g FW | Extra-virgin olive oil, Moraiolo, from olive incl. Stone | no | 1 |
| 1.07 mg/100 g FW | Extra-virgin olive oil, Taggiasca, from olive incl. Stone | no | 1 |
| 0.93 mg/100 g FW | Extra-virgin olive oil, Colombaia, from olive incl. Stone | no | 1 |
| 0.04 mg/100 g FW | Extra-virgin olive oil, Leccino Unripe, from destoned olive | no | 1 |
| 0.05 mg/100 g FW | Extra-virgin olive oil, Leccino Ripe, from destoned olive | no | 1 |
| 0.06 mg/100 g FW | Extra-virgin olive oil, Leccino Overripe, from destoned olive | no | 1 |
| 0.04 mg/100 g FW | Extra-virgin olive oil, Frantoio, from destoned olive | no | 1 |
| 0.16 mg/100 g FW | Extra-virgin olive oil, Pendolino, from destoned olive | no | 1 |
| 0.13 mg/100 g FW | Extra-virgin olive oil, Moraiolo, from destoned olive | no | 1 |
| 0.46 mg/100 g FW | Extra-virgin olive oil, Taggiasca, from destoned olive | no | 1 |
| 0.09 mg/100 g FW | Extra-virgin olive oil, Colombaia, from destoned olive | no | 1 |
Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., Bartsch H. (2000) Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food and Chemical Toxicology 38:647-659 PubMed (10908812)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 1.44 mg/100 g FW | Extra virgin olive oil, VOQ | yes | 18 |
Caponio F., Alloggio V., Gomes T. (1999) Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64:203-209
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.11 mg/100 g FW | Extra virgin olive oil, Stone mill crushing, A | no | 1 |
| 0.13 mg/100 g FW | Extra virgin olive oil, Stone mill crushing, B | no | 1 |
| 0.09 mg/100 g FW | Extra virgin olive oil, Stone mill crushing + kneading, A | no | 1 |
| 0.17 mg/100 g FW | Extra virgin olive oil, Stone mill crushing + kneading, B | no | 1 |
| 0.16 mg/100 g FW | Extra virgin olive oil, Hammer crushing, A | no | 1 |
| 0.10 mg/100 g FW | Extra virgin olive oil, Hammer crushing, B | no | 1 |
| 0.14 mg/100 g FW | Extra virgin olive oil, Hammer crushing + kneading, A | no | 1 |
| 0.12 mg/100 g FW | Extra virgin olive oil, Hammer crushing + kneading, B | no | 1 |
Gomez-Rico A., Desamparados Salvador M., La Greca M., Fregapane G. (2006) Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. cv. Cornicabra) with regard to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry 54:7130-7136 PubMed (16968073)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.21 mg/100 g FW | Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 3,7 | no | 1 |
| 0.24 mg/100 g FW | Extra-virgin olive oil, rainfed olive trees 2003/2004, ripening 5,7 | no | 1 |
| 0.10 mg/100 g FW | Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 3,4 | no | 1 |
| 0.13 mg/100 g FW | Extra-virgin olive oil, rainfed olive trees 2004/2005, ripening 4,1 | no | 1 |
Tuberoso C.I.G., Kowalczyk A., Sarritzu E., Cabras P. (2007) Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103:1494-1501
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.32 mg/100 g FW | Olive oil | yes | 1 |
Akasbi M., Shoeman D.W., Csallany A.S. (1993) High-Performance Liquid-Chromatography of Selected Phenolic-Compounds in Olive Oils. Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 0.01 mg/100 g FW | Olive oil, extra virgin | yes | 1 |
| 0.01 mg/100 g FW | Olive oil, extra virgin | yes | 1 |
| 0.05 mg/100 g FW | Olive oil, extra virgin | yes | 1 |
| 0.07 mg/100 g FW | Olive oil, extra virgin | yes | 1 |