Showing details for content value of Polyphenols, total in Olive, oil, virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 20.67 | 4.20 | 81.00 | 15.01 |
| mol/100 g | 0.00 | 0.00 | 0.00 | 0.00 |
Values calculated by aggregating data from 91 different samples from 12 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|
Original Content Values Used to Produce Means
Ranalli A., Ferrante M.L., De Mattia G., Constantini N. (1999) Analytical evaluation of virgin olive oil of first and second extraction. Journal of Agricultural and Food Chemistry 47:417-424 PubMed (19166732)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 9.90 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 8.60 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
| 20.30 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 17.80 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
| 13.20 mg/100 g FW | Virgin olive oil, first extraction | no | 1 |
| 11.40 mg/100 g FW | Virgin olive oil, second extraction | no | 1 |
Matos L.C., Pereira J.A., Andrade P.B., Seabra R.M., Oliveira M.B.P.P. (2007) Evaluation of a numerical method to predict the polyphenols content in monovarietal olive oils. Food Chemistry 102:976-983
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 20.90 mg/100 g FW | Virgin olive oil, organic, maturation index 1 | no | 1 |
| 22.10 mg/100 g FW | Virgin olive oil, organic, maturation index 2 | no | 1 |
| 24.60 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
| 19.00 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
| 16.60 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
| 16.80 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |
| 22.40 mg/100 g FW | Virgin olive oil, organic, maturation index 7 | no | 1 |
| 19.80 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
| 13.60 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
| 6.70 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
| 9.30 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |
| 12.80 mg/100 g FW | Virgin olive oil, organic, maturation index 7 | no | 1 |
| 25.50 mg/100 g FW | Virgin olive oil, organic, maturation index 1 | no | 1 |
| 25.50 mg/100 g FW | Virgin olive oil, organic, maturation index 2 | no | 1 |
| 17.50 mg/100 g FW | Virgin olive oil, organic, maturation index 3 | no | 1 |
| 23.90 mg/100 g FW | Virgin olive oil, organic, maturation index 4 | no | 1 |
| 7.60 mg/100 g FW | Virgin olive oil, organic, maturation index 5 | no | 1 |
| 15.80 mg/100 g FW | Virgin olive oil, organic, maturation index 6 | no | 1 |
Okogeri O., Tasioula-Margari M. (2002) Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. Journal of Agricultural and Food Chemistry 50:1077-1080 PubMed (11853484)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 32.00 mg/100 g FW | Virgin olive oil, fresh | yes | 20 |
Manai H., Haddada F.M., Trigui A., Daoud D., Zarrouk M. (2007) Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. Journal of the Science of Food and Agriculture 87:600-606
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 12.09 mg/100 g FW | Virgin olive oil Hd 034 | no | 1 |
| 22.93 mg/100 g FW | Virgin olive oil Hd 039 | no | 1 |
| 11.00 mg/100 g FW | Virgin olive oil Chemlali | no | 1 |
Gimeno E., Castellote A.I., Lamuela-Raventos R.M., De la Torre M.C., Lopez-Sabater M.C. (2002) The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chemistry 78:207-211
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 8.08 mg/100 g FW | Olive oil, two-phase decanter, ripe olives | no | 4 |
| 4.20 mg/100 g FW | Olive oil, three-phase decanter, ripe olives | no | 4 |
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 |
|---|---|---|---|
| 6.95 mg/100 g FW | Virgin olive oil, Semni | no | 1 |
| 15.09 mg/100 g FW | Virgin olive oil, Jdallou | no | 1 |
| 5.04 mg/100 g FW | Virgin olive oil, Swabaa Algia | no | 1 |
| 6.61 mg/100 g FW | Virgin olive oil, Neb Jmel | no | 1 |
| 22.43 mg/100 g FW | Virgin olive oil, El Hor | no | 1 |
| 10.08 mg/100 g FW | Virgin olive oil, Oueslati | no | 1 |
Hrncirik K., Fritsche S. (2004) Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology 106:540-549
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 50.40 mg/100 g FW | Virgin olive oil, Italian 1 | no | 1 |
| 36.00 mg/100 g FW | Virgin olive oil, Spain 2 | no | 1 |
| 20.30 mg/100 g FW | Virgin olive oil, Greece 3 | no | 1 |
| 9.60 mg/100 g FW | Virgin olive oil, Greece 4 | no | 1 |
| 15.20 mg/100 g FW | Virgin olive oil, Tunisia 5 | no | 1 |
| 16.10 mg/100 g FW | Virgin olive oil, Tunisia 6 | no | 1 |
| 14.60 mg/100 g FW | Virgin olive oil, Greece 7 | no | 1 |
| 24.40 mg/100 g FW | Virgin olive oil, Spain 8 | no | 1 |
| 39.70 mg/100 g FW | Virgin olive oil, Spain 9 | no | 1 |
| 24.70 mg/100 g FW | Virgin olive oil, Spain 10 | no | 1 |
| 28.50 mg/100 g FW | Virgin olive oil, Spain 11 | no | 1 |
| 38.30 mg/100 g FW | Virgin olive oil, Spain 12 | no | 1 |
| 30.70 mg/100 g FW | Virgin olive oil, Spain 13 | no | 1 |
| 51.10 mg/100 g FW | Virgin olive oil, Italian 14 | no | 1 |
| 14.20 mg/100 g FW | Virgin olive oil, Greece 15 | no | 1 |
| 21.90 mg/100 g FW | Virgin olive oil, Greece 16 | no | 1 |
| 8.80 mg/100 g FW | Virgin olive oil, Greece 17 | no | 1 |
| 15.00 mg/100 g FW | Virgin olive oil, Greece 18 | no | 1 |
| 9.50 mg/100 g FW | Virgin olive oil, Greece 19 | no | 1 |
| 22.10 mg/100 g FW | Virgin olive oil, Greece 20 | no | 1 |
| 15.80 mg/100 g FW | Virgin olive oil, Greece 21 | no | 1 |
| 20.70 mg/100 g FW | Virgin olive oil, Greece 22 | no | 1 |
| 14.90 mg/100 g FW | Virgin olive oil, Greece 23 | no | 1 |
Di Stefano G., Piacquadio P., Servili M., Di Giovacchino L., Sciancalepore V. (1999) Effect of extraction systems on the phenolic composition of virgin olive oils. Fett/Lipid 101:328-332
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 67.30 mg/100 g FW | Virgin olive oil, two-phase centrifugation, Coratina | no | 1 |
| 58.50 mg/100 g FW | Virgin olive oil, three-phase centrifugation, Coratina | no | 1 |
| 30.40 mg/100 g FW | Virgin olive oil, two-phase centrifugation, Oliarola | no | 1 |
| 26.30 mg/100 g FW | Virgin olive oil, three-phase centrifugation, Oliarola | no | 1 |
Monti S.M., Ritieni A., Sacchi R., Skog K., Borgen E., Fogliano V. (2001) Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. Journal of Agricultural and Food Chemistry 49:3969-3975
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 81.00 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 78.00 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |
Koski A., Psomiadou E., Tsimidou M., Hopia A., Kefalas P., Wahala K., Heinonen M. (2002) Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology 214:294-298
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 13.50 mg/100 g FW | Greek olive oil, O1 | no | 1 |
| 22.20 mg/100 g FW | Greek olive oil, O2 | no | 1 |
| 44.00 mg/100 g FW | Greek olive oil, O3 | no | 1 |
Aparicio R., Roda L., Albi M., Gutierrez F. (1999) Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat. Journal of Agricultural and Food Chemistry 47:4150-4155 PubMed (10552782)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 19.38 mg/100 g FW | Olive oil, virgin, Hojiblanca | no | 1 |
| 19.19 mg/100 g FW | Olive oil, virgin, Picual | no | 1 |
Gutfinger T. (1981) Polyphenols in olive oil. Journal of the American Oil Chemists' Society 58:966-968 PubMed (25833063)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 7.60 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 8.40 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 5.00 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 10.70 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 8.30 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 7.00 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 6.10 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 10.60 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 14.00 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 5.80 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 13.60 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 8.30 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 8.00 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 14.30 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 4.40 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 8.30 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 15.70 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 12.70 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 6.80 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 11.80 mg/100 g FW | Olive oil, virgin | yes | 1 |
| 5.50 mg/100 g FW | Olive oil, virgin | yes | 1 |