Showing details for content value of Polyphenols, total in Olive, oil, extra virgin Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 55.14 | 5.70 | 140.64 | 23.50 |
| mol/100 g | 0.00 | 0.00 | 0.00 | 0.00 |
Values calculated by aggregating data from 67 different samples from 9 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|
Original Content Values Used to Produce Means
Samaniego-Sanchez C., Troncoso-Gonzalez A.M., Garcia-Parrilla M.C., Quesada-Granados J.J., Lopez-Garcia de la Serrana H., Lopez-Martinez M.C. (2007) Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Analytica Chimica Acta 593:103-107 PubMed (17531830)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 108.59 mg/100 g FW | Extra virgin olive oil 2003-2004 | no | 13 |
| 140.64 mg/100 g FW | Extra virgin olive oil 2002-2003 | no | 13 |
| 118.95 mg/100 g FW | Extra virgin olive oil 2001-2002 | no | 13 |
Del Carlo M., Sacchetti G., Di Mattia C., Compagnone D., Mastrocola D., Liberatore L., Cichelli A. (2004) Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agricultural and Food Chemistry 52:4072-4079 PubMed (15212450)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 25.90 mg/100 g FW | Olive oil, Italian, green olives, S1 | no | 1 |
| 5.70 mg/100 g FW | Olive oil, Italian, medium olives, S2 | no | 1 |
| 33.60 mg/100 g FW | Olive oil, Italian, ripened olives, S3 | no | 1 |
| 36.90 mg/100 g FW | Olive oil, Italian, green olives, S4 | no | 1 |
| 39.00 mg/100 g FW | Olive oil, Italian, medium olives, S5 | no | 1 |
| 39.60 mg/100 g FW | Olive oil, Italian, ripened olives, S6 | no | 1 |
| 18.90 mg/100 g FW | Olive oil, Italian, green olives, S7 | no | 1 |
| 11.50 mg/100 g FW | Olive oil, Italian, medium olives, S8 | no | 1 |
| 16.90 mg/100 g FW | Olive oil, Italian, medium olives, S9 | no | 1 |
| 13.10 mg/100 g FW | Olive oil, Italian, green olives, S10 | no | 1 |
| 23.90 mg/100 g FW | Olive oil, Italian, ripened olives, S11 | no | 1 |
| 12.70 mg/100 g FW | Olive oil, Italian, ripened olives, S12 | no | 1 |
| 23.20 mg/100 g FW | Olive oil, Italian, ripened olives, S13 | no | 1 |
| 19.70 mg/100 g FW | Olive oil, Italian, ripened olives, S14 | no | 1 |
| 29.60 mg/100 g FW | Olive oil, Italian, ripened olives, S15, mix | no | 1 |
| 19.10 mg/100 g FW | Olive oil, Italian, ripened olives, S16 | no | 1 |
| 30.50 mg/100 g FW | Olive oil, Croatian, ripened olives, S17 | no | 1 |
| 20.80 mg/100 g FW | Olive oil, Croatian, ripened olives, S18 | no | 1 |
| 31.10 mg/100 g FW | Olive oil, Croatian, ripened olives, S19 | no | 1 |
| 63.30 mg/100 g FW | Olive oil, Croatian, ripened olives, S20 | no | 1 |
| 21.20 mg/100 g FW | Olive oil, Croatian, ripened olives, S21 | no | 1 |
| 6.00 mg/100 g FW | Olive oil, Croatian, ripened olives, S22 | no | 1 |
Bonoli M., Bendini A., Cerretani L., Lercker G., Toschi T.G. (2004) Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 44.14 mg/100 g FW | Extra virgin olive oil, RS1 | no | 1 |
| 37.95 mg/100 g FW | Extra virgin olive oil, RS2 | no | 1 |
| 27.74 mg/100 g FW | Extra virgin olive oil, RS3 | no | 1 |
| 20.96 mg/100 g FW | Extra virgin olive oil, RS4 | no | 1 |
Torres M.M., Maestri D.M. (2006) The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Cordoba, Argentina). Food Chemistry 96:507-511
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 37.30 mg/100 g FW | Olive oil, Argentina, pressure method | no | 1 |
| 17.80 mg/100 g FW | Olive oil, Argentina, pressure method | no | 1 |
| 58.80 mg/100 g FW | Olive oil, Argentina, pressure method | no | 1 |
| 18.80 mg/100 g FW | Olive oil, Argentina, pressure method | no | 1 |
Torres M.M., Maestri D.M. (2006) Chemical composition of Arbequina virgin olive oil in relation to extraction and storgae conditions. Journal of the Science of Food and Agriculture 86:2311-2317
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 27.89 mg/100 g FW | Oive oil, Argentina, centrifugation method, 2001 | no | 1 |
| 28.03 mg/100 g FW | Oive oil, Argentina, centrifugation method, 2002 | no | 1 |
| 14.61 mg/100 g FW | Oive oil, Argentina, centrifugation method, 2003 | no | 1 |
Caponio F., Alloggio V., Gomes T. (1999) Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64:203-209
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 22.80 mg/100 g FW | Extra virgin olive oil, Stone mill crushing, A | no | 1 |
| 35.20 mg/100 g FW | Extra virgin olive oil, Stone mill crushing, B | no | 1 |
| 17.50 mg/100 g FW | Extra virgin olive oil, Stone mill crushing + kneading, A | no | 1 |
| 38.70 mg/100 g FW | Extra virgin olive oil, Stone mill crushing + kneading, B | no | 1 |
| 37.30 mg/100 g FW | Extra virgin olive oil, Hammer crushing, A | no | 1 |
| 49.00 mg/100 g FW | Extra virgin olive oil, Hammer crushing, B | no | 1 |
| 27.20 mg/100 g FW | Extra virgin olive oil, Hammer crushing + kneading, A | no | 1 |
| 45.50 mg/100 g FW | Extra virgin olive oil, Hammer crushing + kneading, B | no | 1 |
Skevin D., Rade D., Strucelj D., Mokrovcak Z., Nederal S., Bencic D. (2003) The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology 105:536-541
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 27.70 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1L | no | 4 |
| 17.50 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2L | no | 4 |
| 13.00 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3L | no | 4 |
| 38.20 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1B | no | 4 |
| 33.80 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2B | no | 4 |
| 30.50 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3B | no | 4 |
| 26.50 mg/100 g FW | Virgin olive oil, Croatia, first harvest period, 1Bu | no | 4 |
| 16.00 mg/100 g FW | Virgin olive oil, Croatia, second harvest period, 2Bu | no | 4 |
| 12.50 mg/100 g FW | Virgin olive oil, Croatia, third harvest period, 3Bu | no | 4 |
Cerretani L., Bendini A., Rotondi A., Lercker G., Gallina Toschi T. (2005) Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill. European Journal of Lipid Science and Technology 107:93-100
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 22.80 mg/100 g FW | Extra virgin olive oil, Nostrana di Brisighella, industrial mill | no | 1 |
| 38.00 mg/100 g FW | Extra virgin olive oil, Nostrana di Brisighella, low-scale mill | no | 1 |
| 27.60 mg/100 g FW | Extra virgin olive oil, Ghiacciolo, industrial mill | no | 1 |
| 43.30 mg/100 g FW | Extra virgin olive oil, Ghiacciolo, low-scale mill | no | 1 |
Bonoli M., Montanucci M., Toschi G.T., Lercker G. (2003) Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection. Journal of Chromatography A 1011:163-172 PubMed (14518773)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 39.45 mg/100 g FW | Italian extra-virgin olive oil, Pressure1Oct | no | 1 |
| 17.02 mg/100 g FW | Italian extra-virgin olive oil, Pressure1Nov | no | 1 |
| 43.74 mg/100 g FW | Italian extra-virgin olive oil, Pressure2Oct | no | 1 |
| 9.01 mg/100 g FW | Italian extra-virgin olive oil, Pressure2Nov | no | 1 |
| 32.95 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation1Oct | no | 1 |
| 8.10 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation1Nov | no | 1 |
| 10.23 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation2Oct | no | 1 |
| 18.47 mg/100 g FW | Italian extra-virgin olive oil, Centrifugation2Nov | no | 1 |
| 35.33 mg/100 g FW | Italian extra-virgin olive oil, Eco Oct | no | 1 |
| 23.97 mg/100 g FW | Italian extra-virgin olive oil, Eco Nov | no | 1 |