Concentration data for (+)-Catechin in Vinegar Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.83 ) 0.00 mg/100 ml Vinegar - Malt Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
0.00 mg/100 ml Vinegar - Alcohol Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
0.00 mg/100 ml Vinegar - Not aged in wood - V4 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
0.00 mg/100 ml Vinegar - Not aged in wood - V3 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
0.00 mg/100 ml Vinegar - Not aged in wood - V1 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
0.00 mg/100 ml Vinegar - Spain - Quick acetification - From Montilla-Moriles wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.00 mg/100 ml Vinegar - Spain - Quick acetification - From Jerez wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.00 mg/100 ml Vinegar - Spain - Slow acetification - From Montilla-Moriles wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.00 mg/100 ml Vinegar - Spain - Slow acetification - From Condado wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.00 mg/100 ml Vinegar - Spain - Slow acetification - From Jerez wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.16 mg/100 ml Vinegar - Spain - Quick acetification - Substrate wine not known Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.76 mg/100 ml Vinegar - From white wine - Without aging in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 0.83, 1.65 ) 0.90 mg/100 ml Vinegar - Aged in wood - V4-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
1.13 mg/100 ml Vinegar - Not aged in wood - V5 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
1.21 mg/100 ml Vinegar - Aged in wood - V3-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
1.55 mg/100 ml Vinegar - Aged in wood - V7-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
[ 1.65, 2.48 ) 1.70 mg/100 ml Vinegar - Red wine - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
1.71 mg/100 ml Vinegar - Aged in wood - V5-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
1.93 mg/100 ml Vinegar - Red wine - Without aging in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
2.11 mg/100 ml Vinegar - Aged in wood - V2-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
2.19 mg/100 ml Vinegar - Not aged in wood - V2 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
2.20 mg/100 ml Vinegar - Aged in wood - V6-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
2.23 mg/100 ml Vinegar - From white wine - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 2.48, 3.30 ) 2.85 mg/100 ml Vinegar - Balsamic - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 3.30, 4.13 ) 3.62 mg/100 ml Vinegar - Honey Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 5.78, 6.61 ) 6.00 mg/100 ml Vinegar - Aged in wood - V1-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
[ 7.43, 8.27 ) 8.26 mg/100 ml Vinegar - Apple Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)