Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
68.08 |
0.00 |
320.21 |
92.07 |
| mol/100 g |
1.09e-04 |
0.00 |
5.13e-04 |
1.47e-04 |
Values calculated by aggregating data from 11
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
19.64 |
0.00 |
92.36 |
26.56 |
| mol/100 g |
3.14e-05 |
0.00 |
1.48e-04 |
4.25e-05 |
Original Content Values Used to Produce Means
Romani A., Mulinacci N., Pinelli P., Vincieri F.F., Cimato A. (1999) Polyphenolic content in five Tuscany cultivars of Olea europaea L. Journal of Agricultural and Food Chemistry 47:964-967 PubMed (10552399)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
320.21 mg/100 g FW
|
Ciliegino |
no |
1 |
|
93.95 mg/100 g FW
|
Cuoricinio |
no |
1 |
|
55.12 mg/100 g FW
|
Rossellino |
no |
1 |
|
16.13 mg/100 g FW
|
Grossolana |
no |
1 |
|
21.62 mg/100 g FW
|
Frantoio |
no |
1 |
Gomez-Rico A., Fregapane G., Salvador M.D. (2008) Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Research International 41:433-440
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
123.10 mg/100 g FW
|
Olive, black |
no |
1 |
|
3.50 mg/100 g FW
|
Olive, black |
no |
1 |
|
35.60 mg/100 g FW
|
Olive, black |
no |
1 |
|
62.40 mg/100 g FW
|
Olive, black |
no |
1 |
|
0.00 mg/100 g FW
|
Olive, black |
no |
1 |
|
17.30 mg/100 g FW
|
Olive, black |
no |
1 |