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
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
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
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