Showing details for content value of Polyphenols, total in Olive [Black], raw Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 117.17 | 21.00 | 289.60 | 64.00 |
| mol/100 g | 0.00 | 0.00 | 0.00 | 0.00 |
Values calculated by aggregating data from 25 different samples from 3 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|
Original Content Values Used to Produce Means
Boskou G., Salta F.N., Chrysostomou S., Mylona A., Chiou A., Andrikopoulos N.K. (2006) Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry 94:558-564
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 82.00 mg/100 g FW | Amfissa | yes | 1 |
| 155.00 mg/100 g FW | Kalamon | yes | 1 |
| 130.00 mg/100 g FW | Crete | yes | 1 |
| 171.00 mg/100 g FW | Throubes Crete | yes | 1 |
Blekas G., Vassilakis C., Harizanis C., Tsimidou M., Boskou D.G. (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 49.00 mg/100 g FW | Greek-style naturally black olives in brine 9 | yes | 1 |
| 61.50 mg/100 g FW | Greek-style naturally black olives in brine 10 | yes | 1 |
| 84.30 mg/100 g FW | Greek-style naturally black olives in brine 11 | yes | 1 |
| 101.40 mg/100 g FW | Greek-style naturally black olives in brine 12, flavored with vinegar and oregano | yes | 1 |
| 107.40 mg/100 g FW | Greek-style naturally black olives in brine 13, flavored with olive oil, vinegar and oregano | yes | 1 |
| 21.00 mg/100 g FW | Greek-style naturally black olives in brine 14 | yes | 1 |
| 99.40 mg/100 g FW | Kalamata olives in brine 15, flavored with olive oil and vinegar | yes | 1 |
| 152.70 mg/100 g FW | Kalamata olives in brine 16, bio, flavored with vinegar | yes | 1 |
| 171.80 mg/100 g FW | Kalamata olives in brine 17, flavored with olive oil, vinegar, oregano | yes | 1 |
| 130.30 mg/100 g FW | Kalamata olives in brine 18, flavored with olive oil and vinegar | yes | 1 |
| 62.30 mg/100 g FW | Kalamata olives in brine 19, flavored with olive oil and vinegar | yes | 1 |
| 88.80 mg/100 g FW | Kalamata olives in brine 20, flavored with olive oil and vinegar | yes | 1 |
| 102.70 mg/100 g FW | Kalamata olives in brine 21, flavored with olive oil and vinegar | yes | 1 |
| 53.80 mg/100 g FW | Kalamata olives in brine 22, flavored with olive oil and vinegar | yes | 1 |
| 79.50 mg/100 g FW | Kalamata olives in brine 23, flavored with olive oil and wine vinegar | yes | 1 |
| 62.30 mg/100 g FW | Naturally black olives in dry salt 24 | yes | 1 |
| 82.90 mg/100 g FW | Naturally black olives in dry salt, flavored with olive oil and oregano 25 | yes | 1 |
Piga A., Del Caro A., Pinna I., Agabbio M. (2005) Anthocyanin and colour evolution in naturally black table olives during anaerobic processing. LWT - Food Science and Technology 38:425-429
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 165.50 mg/100 g FW | Black olives Semidana 150 days | no | 1 |
| 159.90 mg/100 g FW | Black olives Semidana 180 days | no | 1 |
| 289.60 mg/100 g FW | Black olives Kalamata 150 days | no | 1 |
| 265.10 mg/100 g FW | Black olives Kalamata 180 days | no | 1 |