Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 9.00 1.00 17.00 11.31
mol/100 g 2.38e-05 2.64e-06 4.49e-05 2.99e-05

Values calculated by aggregating data from 2 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Hydroxytyrosol mg/100 g FW 3.67 0.41 6.93 4.61
mol/100 g 9.69e-06 1.08e-06 1.83e-05 1.22e-05

Original Content Values Used to Produce Means

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
1.00 mg/100 g FW Black Cassanese no 1