Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
32.59 |
4.24 |
78.38 |
30.51 |
| mol/100 g |
1.08e-04 |
1.40e-05 |
2.59e-04 |
1.01e-04 |
Values calculated by aggregating data from 5
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
32.59 |
4.24 |
78.38 |
30.51 |
| mol/100 g |
1.08e-04 |
1.40e-05 |
2.59e-04 |
1.01e-04 |
Original Content Values Used to Produce Means
Howard L.R., Talcott S.T., Brenes C.H., Villalon B. (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48:1713-1720 PubMed (10820084)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.24 mg/100 g FW
|
Pepper (With seeds) - Fresh - C. annum - Cascabella - Peto Cascabella - Immature (Yellow) |
no |
1 |
|
6.82 mg/100 g FW
|
Pepper (With seeds) - Fresh - C. annum - Long yellow - Inferno - Immature (Yellow) |
no |
1 |
Lee Y., Howard L.R., Villalon B. (1995) Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. Journal of Food Science 60:473-476
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
78.38 mg/100 g FW
|
Yellow pepper - Yellow Wax - Hungarian Yellow - Stem+Seeds removed - Heat index: 5 |
no |
1 |
|
44.66 mg/100 g FW
|
Yellow pepper - Yellow Wax - Long Hot Yellow - Stem+Seeds removed - Heat index: 7 |
no |
1 |
|
28.83 mg/100 g FW
|
Yellow pepper - Yellow Wax - Gold Spike hybrid - Stem+Seeds removed - Heat index: 5 |
no |
1 |