Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
12.06 |
0.09 |
45.90 |
12.55 |
| mol/100 g |
3.19e-05 |
2.38e-07 |
1.21e-04 |
3.32e-05 |
Values calculated by aggregating data from 31
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Tyrosol |
mg/100 g FW |
4.40 |
0.03 |
16.76 |
4.58 |
| mol/100 g |
1.16e-05 |
8.69e-08 |
4.43e-05 |
1.21e-05 |
Original Content Values Used to Produce Means
Liberatore L., Procida G., D'Alessandro N., Cichelli A. (2001) Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil. Food Chemistry 73:119-124 PubMed (21241992)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.74 mg/100 g FW
|
Virgin olive oil No. 1 |
no |
1 |
|
5.14 mg/100 g FW
|
Virgin olive oil No. 2 |
no |
1 |
|
1.02 mg/100 g FW
|
Virgin olive oil No. 3 |
no |
1 |
|
39.07 mg/100 g FW
|
Virgin olive oil No. 4 |
no |
1 |
|
13.70 mg/100 g FW
|
Virgin olive oil No. 5 |
no |
1 |
|
9.25 mg/100 g FW
|
Virgin olive oil No. 6 |
no |
1 |
|
5.14 mg/100 g FW
|
Virgin olive oil No. 7 |
no |
1 |
|
2.60 mg/100 g FW
|
Virgin olive oil No. 8 |
no |
1 |
|
8.22 mg/100 g FW
|
Virgin olive oil No. 9 |
no |
1 |
|
5.14 mg/100 g FW
|
Virgin olive oil No. 10 |
no |
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 |
|
23.47 mg/100 g FW
|
VOOP1 |
yes |
1 |
|
29.53 mg/100 g FW
|
VOOP2 |
yes |
1 |
|
14.75 mg/100 g FW
|
VOOP3 |
yes |
1 |
|
3.29 mg/100 g FW
|
VOOA1 |
yes |
1 |
|
3.20 mg/100 g FW
|
VOOA2 |
yes |
1 |
|
3.18 mg/100 g FW
|
VOOA3 |
yes |
1 |
|
45.90 mg/100 g FW
|
VOOM1 |
yes |
1 |
|
20.19 mg/100 g FW
|
VOOM2 |
yes |
1 |
|
32.12 mg/100 g FW
|
VOOM3 |
yes |
1 |
|
29.35 mg/100 g FW
|
VOOC1 |
yes |
1 |
|
11.07 mg/100 g FW
|
VOOC2 |
yes |
1 |
|
21.03 mg/100 g FW
|
VOOC3 |
yes |
1 |
|
14.09 mg/100 g FW
|
VOOH1 |
yes |
1 |
|
17.12 mg/100 g FW
|
VOOH2 |
yes |
1 |
|
11.67 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 |
|
0.14 mg/100 g FW
|
Virgin olive oil, Semni |
no |
1 |
|
0.72 mg/100 g FW
|
Virgin olive oil, Jdallou |
no |
1 |
|
0.09 mg/100 g FW
|
Virgin olive oil, Swabaa Algia |
no |
1 |
|
0.17 mg/100 g FW
|
Virgin olive oil, Neb Jmel |
no |
1 |
|
0.34 mg/100 g FW
|
Virgin olive oil, El Hor |
no |
1 |
|
0.34 mg/100 g FW
|
Virgin olive oil, Oueslati |
no |
1 |