Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.68 |
0.17 |
2.13 |
0.83 |
| mol/100 g |
4.39e-06 |
1.10e-06 |
1.38e-05 |
5.36e-06 |
Values calculated by aggregating data from 5
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Hydroxytyrosol |
mg/100 g FW |
0.68 |
0.17 |
2.13 |
0.83 |
| mol/100 g |
4.39e-06 |
1.10e-06 |
1.38e-05 |
5.36e-06 |
Original Content Values Used to Produce Means
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 |
|
0.31 mg/100 g FW
|
Olive oil, Spanish, refined |
yes |
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 |
|
0.17 mg/100 g FW
|
Refined virgin olive oil, RVO |
yes |
5 |
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 |
|
2.13 mg/100 g FW
|
OO1 |
yes |
1 |
|
1.41 mg/100 g FW
|
OO2 |
yes |
1 |
|
1.39 mg/100 g FW
|
OO3 |
yes |
1 |