Showing details for content value of 3,4-DHPEA-AC in Olive, oil, virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 1.35 | 0.00 | 24.70 | 5.18 |
| mol/100 g | 6.90e-06 | 0.00 | 1.26e-04 | 2.64e-05 |
Values calculated by aggregating data from 125 different samples from 13 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| 3,4-DHPEA-AC | mg/100 g FW | 1.35 | 0.00 | 24.70 | 5.18 |
| mol/100 g | 6.90e-06 | 0.00 | 1.26e-04 | 2.64e-05 |
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 |
|---|---|---|---|
| 23.00 mg/100 g FW | Olive oil, Arbequina, 14 October | no | 1 |
| 20.30 mg/100 g FW | Olive oil, Arbequina, 28 October | no | 1 |
| 24.70 mg/100 g FW | Olive oil, Arbequina, 6 November | no | 1 |
| 20.80 mg/100 g FW | Olive oil, Arbequina, 18 November | no | 1 |
| 24.40 mg/100 g FW | Olive oil, Farga, 20 October | no | 1 |
| 21.70 mg/100 g FW | Olive oil, Farga, 10 November | no | 1 |
| 21.00 mg/100 g FW | Olive oil, Farga, 30 November | no | 1 |
| 7.00 mg/100 g FW | Olive oil, Morrut, 6 October | no | 1 |
| 8.70 mg/100 g FW | Olive oil, Morrut, 3 November | no | 1 |
| 6.50 mg/100 g FW | Olive oil, Morrut, 8 December | 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 |
|---|---|---|---|
| 0.53 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.73 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.74 mg/100 g FW | Virgin olive oil | yes | 1 |
| 1.20 mg/100 g FW | Virgin olive oil | yes | 1 |
| 1.01 mg/100 g FW | Virgin olive oil | yes | 1 |
| 0.63 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 |
|---|---|---|---|
| 0.85 mg/100 g FW | Virgin olive oil, Picual | yes | 1 |
| 1.41 mg/100 g FW | Virgin olive oil, Arbequina | yes | 1 |
| 1.25 mg/100 g FW | Virgin olive oil, Hojiblanca | yes | 1 |
| 0.07 mg/100 g FW | Virgin olive oil, Cornicabra | yes | 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 |
|---|---|---|---|
| 1.13e-03 mg/100 g FW | Virgin olive oil, Cornicabra | yes | 97 |
| 1.13e-03 mg/100 g FW | Virgin olive oil, Cornicabra | yes | 65 |
| 0.16 mg/100 g FW | Virgin olive oil, Arbequina | yes | 16 |
| 0.09 mg/100 g FW | Virgin olive oil, Picual | yes | 12 |
| 0.11 mg/100 g FW | Virgin olive oil, Hojiblanca | yes | 14 |
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 |
|---|---|---|---|
| 3.01 mg/100 g FW | Virgin olive oil, mill 1, fresh, first harvest | yes | 1 |
| 2.72 mg/100 g FW | Virgin olive oil, mill 1, fresh, last harvest | yes | 1 |
| 2.61 mg/100 g FW | Virgin olive oil, mill 1, 12 months storage, first harvest | yes | 1 |
| 2.60 mg/100 g FW | Virgin olive oil, mill 1, 12 months storage, last harvest | yes | 1 |
| 4.84 mg/100 g FW | Virgin olive oil, mill 2, fresh, first harvest | yes | 1 |
| 1.10 mg/100 g FW | Virgin olive oil, mill 2, fresh, last harvest | yes | 1 |
| 3.01 mg/100 g FW | Virgin olive oil, mill 2, 12 months storage, first harvest | yes | 1 |
| 0.69 mg/100 g FW | Virgin olive oil, mill 2, 12 months storage, last harvest | yes | 1 |
| 2.73 mg/100 g FW | Virgin olive oil, mill 3, fresh, first harvest | yes | 1 |
| 1.96 mg/100 g FW | Virgin olive oil, mill 3, fresh, last harvest | yes | 1 |
| 0.59 mg/100 g FW | Virgin olive oil, mill 3, 12 months storage, first harvest | yes | 1 |
| 0.41 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 |
|---|---|---|---|
| 11.20 mg/100 g FW | VOOP1 | yes | 1 |
| 1.15 mg/100 g FW | VOOP2 | yes | 1 |
| 0.84 mg/100 g FW | VOOP3 | yes | 1 |
| 4.45 mg/100 g FW | VOOA1 | yes | 1 |
| 4.53 mg/100 g FW | VOOA2 | yes | 1 |
| 9.85 mg/100 g FW | VOOA3 | yes | 1 |
| 2.36 mg/100 g FW | VOOM1 | yes | 1 |
| 2.92 mg/100 g FW | VOOM2 | yes | 1 |
| 4.78 mg/100 g FW | VOOM3 | yes | 1 |
| 0.03 mg/100 g FW | VOOC1 | yes | 1 |
| 0.62 mg/100 g FW | VOOC2 | yes | 1 |
| 0.00 mg/100 g FW | VOOC3 | yes | 1 |
| 2.13 mg/100 g FW | VOOH1 | yes | 1 |
| 1.16 mg/100 g FW | VOOH2 | yes | 1 |
| 1.45 mg/100 g FW | VOOH3 | 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 |
|---|---|---|---|
| 8.00e-03 mg/100 g FW | Virgin olive oil, Semni | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, Jdallou | no | 1 |
| 7.00e-03 mg/100 g FW | Virgin olive oil, Swabaa Algia | no | 1 |
| 0.01 mg/100 g FW | Virgin olive oil, Neb Jmel | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, El Hor | no | 1 |
| 9.00e-03 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 |
|---|---|---|---|
| 0.59 mg/100 g FW | Virgin olive oil, Spain 9 | no | 1 |
| 0.57 mg/100 g FW | Virgin olive oil, Spain 10 | no | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, Spain 11 | no | 1 |
| 0.54 mg/100 g FW | Virgin olive oil, Spain 12 | no | 1 |
| 0.36 mg/100 g FW | Virgin olive oil, Spain 13 | no | 1 |
| 0.02 mg/100 g FW | Virgin olive oil, Italian 14 | no | 1 |
| 0.16 mg/100 g FW | Virgin olive oil, Greece 15 | no | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, Greece 16 | no | 1 |
| 0.13 mg/100 g FW | Virgin olive oil, Greece 17 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Greece 18 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Greece 19 | no | 1 |
| 0.14 mg/100 g FW | Virgin olive oil, Greece 20 | no | 1 |
| 0.20 mg/100 g FW | Virgin olive oil, Greece 21 | no | 1 |
| 0.16 mg/100 g FW | Virgin olive oil, Greece 22 | no | 1 |
| 0.09 mg/100 g FW | Virgin olive oil, Greece 23 | no | 1 |
| 0.05 mg/100 g FW | Virgin olive oil, Italian 1 | no | 1 |
| 0.54 mg/100 g FW | Virgin olive oil, Spain 2 | no | 1 |
| 0.22 mg/100 g FW | Virgin olive oil, Greece 3 | no | 1 |
| 0.08 mg/100 g FW | Virgin olive oil, Greece 4 | no | 1 |
| 0.10 mg/100 g FW | Virgin olive oil, Tunisia 5 | no | 1 |
| 0.10 mg/100 g FW | Virgin olive oil, Tunisia 6 | no | 1 |
| 0.21 mg/100 g FW | Virgin olive oil, Greece 7 | no | 1 |
| 0.46 mg/100 g FW | Virgin olive oil, Spain 8 | 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 |
|---|---|---|---|
| 0.86 mg/100 g FW | Virgin olive oil, 1999/2000, beginning harvest | no | 105 |
| 0.74 mg/100 g FW | Virgin olive oil, 1999/2000, end harvest | no | 105 |
| 4.69 mg/100 g FW | Virgin olive oil, 2000/2001, beginning harvest | no | 105 |
| 0.12 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 |
|---|---|---|---|
| 1.97 mg/100 g FW | Virgin olive oil, non-irrigated trees | no | 1 |
| 0.98 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 |
|---|---|---|---|
| 0.00 mg/100 g FW | Olive oil, Tunisia, 2001/2002 | no | 1 |
| 0.18 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 |
|---|---|---|---|
| 1.65 mg/100 g FW | Olive oil, ripening index 2 | no | 1 |
| 1.64 mg/100 g FW | Olive oil, ripening index 5 | no | 1 |
| 1.87 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 |
|---|---|---|---|
| 2.03 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 1.97 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 2.10 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 1.47 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 2.35 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 1.72 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.58 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.51 mg/100 g FW | Virgin olive oil, 1998/1999, 15/10 | no | 1 |
| 1.16 mg/100 g FW | Virgin olive oil, 1998/1999, 27/10 | no | 1 |
| 0.60 mg/100 g FW | Virgin olive oil, 1998/1999, 11/11 | no | 1 |
| 1.03 mg/100 g FW | Virgin olive oil, 1998/1999, 24/11 | no | 1 |
| 1.00 mg/100 g FW | Virgin olive oil, 1998/1999, 10/12 | no | 1 |
| 0.78 mg/100 g FW | Virgin olive oil, 1998/1999, 23/12 | no | 1 |
| 0.91 mg/100 g FW | Virgin olive oil, 1998/1999, 13/01 | no | 1 |
| 0.85 mg/100 g FW | Virgin olive oil, 1998/1999, 26/01 | no | 1 |
| 1.29 mg/100 g FW | Virgin olive oil, 2002/2003, 11/9 | no | 1 |
| 3.83 mg/100 g FW | Virgin olive oil, 2002/2003, 21/10 | no | 1 |
| 3.58 mg/100 g FW | Virgin olive oil, 2002/2003, 4/11 | no | 1 |
| 3.49 mg/100 g FW | Virgin olive oil, 2002/2003, 29/11 | no | 1 |
| 4.18 mg/100 g FW | Virgin olive oil, 2002/2003, 28/12 | no | 1 |
| 3.00 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 2.06 mg/100 g FW | Virgin olive oil, 2002/2003, 22/1 | no | 1 |
| 0.42 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 |
| 1.54 mg/100 g FW | Virgin olive oil, 2002/2003, 22/10 | no | 1 |
| 1.41 mg/100 g FW | Virgin olive oil, 2002/2003, 29/10 | no | 1 |
| 1.25 mg/100 g FW | Virgin olive oil, 2002/2003, 11/11 | no | 1 |
| 1.05 mg/100 g FW | Virgin olive oil, 2002/2003, 22/11 | no | 1 |
| 0.82 mg/100 g FW | Virgin olive oil, 2002/2003, 3/12 | no | 1 |
| 0.80 mg/100 g FW | Virgin olive oil, 2002/2003, 10/12 | no | 1 |
| 0.78 mg/100 g FW | Virgin olive oil, 2002/2003, 17/12 | no | 1 |
| 0.49 mg/100 g FW | Virgin olive oil, 2002/2003, 8/1 | no | 1 |
| 0.40 mg/100 g FW | Virgin olive oil, 2002/2003, 21/1 | no | 1 |