Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
17.22 |
5.55 |
45.00 |
10.40 |
| mol/100 g |
5.70e-05 |
1.84e-05 |
1.49e-04 |
3.44e-05 |
Values calculated by aggregating data from 20
different samples
from
7 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
17.22 |
5.55 |
45.00 |
10.40 |
| mol/100 g |
5.70e-05 |
1.84e-05 |
1.49e-04 |
3.44e-05 |
Original Content Values Used to Produce Means
Justesen, U.;Knuthsen, P.;Leth, T. (1998) Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. Journal of Chromatography A 799:101-10 PubMed (9550103)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
45.00 mg/100 g FW
|
Onion - Red |
yes |
3 |
Mattila, P.;Astola, J.;Kumpulainen, J. (2000) Determination of flavonoids in plant material by HPLC with diode-array and electro-array detections. Journal of Agricultural and Food Chemistry 48:5834-41. PubMed (11312761)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
30.70 mg/100 g FW
|
Red onion - Supermarkets |
yes |
1 |
Crozier, A., Lean, M.E.J., McDonald, M.S., Black, C. (1997) Quantitative analysis of the flavonoids content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45:590-595
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
20.10 mg/100 g FW
|
Red onion - Commercial - 3 Aug 1994 |
no |
1 |
Patil B.S., Pike L.M., Kil Sun Y. (1995) Variation in the quercetin content in different colored onions (Allium cepa L.). Journal of the American Society for Horticultural Science 120:909-913
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
20.22 mg/100 g FW
|
Red onion - Skinned - 20356G |
no |
5 |
|
15.71 mg/100 g FW
|
Red onion - Skinned - 20355G |
no |
5 |
|
15.33 mg/100 g FW
|
Red onion - Skinned - Kadavan |
no |
5 |
|
15.02 mg/100 g FW
|
Red onion - Skinned - 20354G |
no |
5 |
|
14.11 mg/100 g FW
|
Red onion - Skinned - 4172 |
no |
5 |
|
11.73 mg/100 g FW
|
Red onion - Skinned - Red Bone |
no |
5 |
|
15.81 mg/100 g FW
|
Pink onion - Skinned - 20352G |
no |
5 |
|
12.82 mg/100 g FW
|
Pink onion - Skinned - 20366G |
no |
5 |
|
11.82 mg/100 g FW
|
Pink onion - Skinned - 20357G |
no |
5 |
Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. (2004) Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 84:1553-1561
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
31.10 mg/100 g FW
|
Vegetables - Red onion - Allium cepa L. - Local Red - Skinned |
no |
1 |
Lugasi A., Hovari J. (2000) Flavonoid aglycons in foods of plant origin I. Vegetables. Acta Alimentaria 29:345-352
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
17.13 mg/100 g FW
|
Red onion - Local market - Edible parts |
yes |
1 |
Patil B.S., Pike L.M. (1995) Distribution of quercetin content in different rings of various coloured onion (Allium cepa L.) cultivars. Journal of Horticultural Science and Biotechnology 70:643-650
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
32.42 mg/100 g FW
|
Red onion - Red bone - Outermost rings |
no |
1 |
|
10.15 mg/100 g FW
|
Red onion - Red bone - Middle rings |
no |
1 |
|
7.25 mg/100 g FW
|
Red onion - Red bone - Remaining rings |
no |
1 |
|
34.55 mg/100 g FW
|
Red onion - Kadavan - Outermost rings |
no |
1 |
|
11.72 mg/100 g FW
|
Red onion - Kadavan - Middle rings |
no |
1 |
|
5.55 mg/100 g FW
|
Red onion - Kadavan - Remaining rings |
no |
1 |