Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 8.20 0.01 23.25 6.78
mol/100 g 2.26e-05 2.76e-08 6.42e-05 1.87e-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 3.13 3.81e-03 8.86 2.58
mol/100 g 8.63e-06 1.05e-08 2.45e-05 7.13e-06

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
5.90 mg/100 g FW Virgin olive oil No. 1 no 1
16.73 mg/100 g FW Virgin olive oil No. 2 no 1
8.53 mg/100 g FW Virgin olive oil No. 3 no 1
15.42 mg/100 g FW Virgin olive oil No. 4 no 1
12.79 mg/100 g FW Virgin olive oil No. 5 no 1
6.56 mg/100 g FW Virgin olive oil No. 6 no 1
15.75 mg/100 g FW Virgin olive oil No. 7 no 1
4.59 mg/100 g FW Virgin olive oil No. 8 no 1
16.08 mg/100 g FW Virgin olive oil No. 9 no 1
16.73 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
9.15 mg/100 g FW VOOP1 yes 1
16.40 mg/100 g FW VOOP2 yes 1
12.57 mg/100 g FW VOOP3 yes 1
0.76 mg/100 g FW VOOA1 yes 1
0.63 mg/100 g FW VOOA2 yes 1
0.48 mg/100 g FW VOOA3 yes 1
23.25 mg/100 g FW VOOM1 yes 1
9.01 mg/100 g FW VOOM2 yes 1
12.82 mg/100 g FW VOOM3 yes 1
17.94 mg/100 g FW VOOC1 yes 1
6.09 mg/100 g FW VOOC2 yes 1
6.54 mg/100 g FW VOOC3 yes 1
6.47 mg/100 g FW VOOH1 yes 1
7.39 mg/100 g FW VOOH2 yes 1
5.26 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
0.01 mg/100 g FW Virgin olive oil, Semni no 1
0.25 mg/100 g FW Virgin olive oil, Jdallou no 1
0.04 mg/100 g FW Virgin olive oil, Swabaa Algia no 1
0.01 mg/100 g FW Virgin olive oil, Neb Jmel no 1
0.06 mg/100 g FW Virgin olive oil, El Hor no 1
0.03 mg/100 g FW Virgin olive oil, Oueslati no 1