Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
72.02 |
3.58 |
240.62 |
76.40 |
| mol/100 g |
1.33e-04 |
6.62e-06 |
4.45e-04 |
1.41e-04 |
Values calculated by aggregating data from 10
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Tyrosol |
mg/100 g FW |
18.41 |
0.92 |
61.51 |
19.53 |
| mol/100 g |
3.41e-05 |
1.69e-06 |
1.14e-04 |
3.61e-05 |
Original Content Values Used to Produce Means
Romani A., Mulinacci N., Pinelli P., Vincieri F.F., Cimato A. (1999) Polyphenolic content in five Tuscany cultivars of Olea europaea L. Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
240.62 mg/100 g FW
|
Ciliegino |
no |
1 |
|
155.79 mg/100 g FW
|
Cuoricinio |
no |
1 |
|
3.58 mg/100 g FW
|
Rossellino |
no |
1 |
|
113.62 mg/100 g FW
|
Grossolana |
no |
1 |
|
59.05 mg/100 g FW
|
Frantoio |
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 olives and vegetation waters, part 1. Journal of Separation Science 26:409-416
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
14.50 mg/100 g FW
|
Olive Canino |
no |
1 |
|
23.80 mg/100 g FW
|
Olive Leccino |
no |
1 |
|
30.20 mg/100 g FW
|
Olive Moraiolo |
no |
1 |
Bianco A., Uccella N. (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
17.00 mg/100 g FW
|
Black Hojiblanca |
no |
1 |
|
62.00 mg/100 g FW
|
Black Cassanese |
no |
1 |