Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
4.03e-03 |
0.00 |
0.08 |
0.03 |
| mol/100 g |
2.23e-08 |
0.00 |
4.44e-07 |
1.40e-07 |
Values calculated by aggregating data from 9
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-HPEA-AC |
mg/100 g FW |
4.03e-03 |
0.00 |
0.08 |
0.03 |
| mol/100 g |
2.23e-08 |
0.00 |
4.44e-07 |
1.40e-07 |
Original Content Values Used to Produce Means
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 |
|
3.15e-03 mg/100 g FW
|
Virgin olive oil, Cornicabra |
yes |
97 |
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 |
|
9.00e-03 mg/100 g FW
|
Virgin olive oil, Semni |
no |
1 |
|
5.00e-03 mg/100 g FW
|
Virgin olive oil, Jdallou |
no |
1 |
|
8.00e-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 |
|
5.00e-03 mg/100 g FW
|
Virgin olive oil, Oueslati |
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 |
|
0.08 mg/100 g FW
|
Olive oil, Tunisia, 2002/2003 |
no |
1 |