Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.94 |
0.50 |
4.53 |
2.02 |
| mol/100 g |
6.42e-06 |
1.65e-06 |
1.50e-05 |
6.69e-06 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
1.94 |
0.50 |
4.53 |
2.02 |
| mol/100 g |
6.42e-06 |
1.65e-06 |
1.50e-05 |
6.69e-06 |
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 |
|
0.50 mg/100 g FW
|
Sweet pepper - Green |
yes |
2 |
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 |
|
2.23 mg/100 g FW
|
Pepper (Without seeds) - Fresh - C. annum - Bell - Yellow bell - Immature (Green) |
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 |
|
4.53 mg/100 g FW
|
Green pepper - Jalapeno - Sweet Jalapeno - Stem+Seeds removed - Heat index: 1 |
no |
1 |