Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
5.74 |
1.81 |
7.93 |
2.70 |
| mol/100 g |
1.79e-05 |
5.65e-06 |
2.48e-05 |
8.44e-06 |
Values calculated by aggregating data from 4
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Hydroxytyrosol |
mg/100 g FW |
2.76 |
0.87 |
3.82 |
1.30 |
| mol/100 g |
8.62e-06 |
2.72e-06 |
1.19e-05 |
4.06e-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 |
|
1.81 mg/100 g FW
|
Olive oil, Spanish, refined |
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 |
|
6.92 mg/100 g FW
|
OO1 |
yes |
1 |
|
7.93 mg/100 g FW
|
OO2 |
yes |
1 |
|
6.29 mg/100 g FW
|
OO3 |
yes |
1 |