Showing details for content value of 1-Acetoxypinoresinol in Olive, oil, refined

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.75 0.18 2.10 0.91
mol/100 g 1.81e-06 4.33e-07 5.05e-06 2.19e-06

Values calculated by aggregating data from 4 different samples from 2 unique publications.


Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
1-Acetoxypinoresinol mg/100 g FW 0.75 0.18 2.10 0.91
mol/100 g 1.81e-06 4.33e-07 5.05e-06 2.19e-06

Original Content Values Used to Produce Means

Garcia A., Brenes M., Garcia P., Romero C., Garrido A. (2003) Phenolic content of commercial olive oils. European Food Research and Technology 216:520-525 pubmed (19700845)

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
0.51 mg/100 g FW Olive oil, Spanish, refined yes 1

Medina E., De Castro A., Romero C., Brenes M. (2006) Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. Journal of Agricultural and Food Chemistry 54:4954-4961 pubmed (16819902)

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
0.22 mg/100 g FW OO1 yes 1
2.10 mg/100 g FW OO2 yes 1
0.18 mg/100 g FW OO3 yes 1
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