Showing details for content value of 3,4-DHPEA-EDA in Olive, oil, refined

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 g FW	5.74	1.81	7.93	2.70
mol/100 g	1.79e-05	5.66e-06	2.48e-05	8.45e-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
Hydroxytyrosol	mg/100 g FW	2.76	0.87	3.82	1.30
	mol/100 g	8.63e-06	2.72e-06	1.19e-05	4.07e-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
1.81 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
6.92 mg/100 g FW	OO1	yes	1
7.93 mg/100 g FW	OO2	yes	1
6.29 mg/100 g FW	OO3	yes	1

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