Showing details for content value of Ferulic acid in Orange [Blood], pure juice Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 4.40 3.16 6.37 0.75
mol/100 ml 2.27e-05 1.63e-05 3.28e-05 3.87e-06

Values calculated by aggregating data from 17 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Ferulic acid mg/100 ml 4.40 3.16 6.37 0.75
mol/100 ml 2.27e-05 1.63e-05 3.28e-05 3.87e-06

Original Content Values Used to Produce Means

Rapisarda, P., Carollo, G., Fallico, B., Tomaselli, F., Maccarone, E. (1998) Hydroxycinnamic Acids as Markers of Italian Blood Orange Juices. Journal of Agricultural and Food Chemistry 46:464-470 PubMed (10554264)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.18 mg/100 ml Orange juice T2 - March 1995 no 5
3.49 mg/100 ml Orange juice T1 - Feb 1995 no 5
4.63 mg/100 ml Orange juice S1 - Feb 1995 no 5
4.30 mg/100 ml Orange juice S2 - March 1995 no 5
4.34 mg/100 ml Orange juice S3 - April 1995 no 5
3.60 mg/100 ml Orange juice M1 - Jan 1995 no 5
4.77 mg/100 ml Orange juice M2 - Feb 1995 no 5
5.17 mg/100 ml Orange juice M3 - March 1995 no 5
6.37 mg/100 ml Orange juice M4 - April 1995 no 4
Arena E., Fallico B., Maccarone E. (2001) Evaluation of the antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chemistry 74:423-427
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.09 mg/100 ml Blood Orange processed Juice NFC4 yes 1
3.68 mg/100 ml Blood Orange commercial Juice NFC5 yes 1
3.66 mg/100 ml Moro Freshly-squeezed juice no 1
4.25 mg/100 ml Tarocco Freshly-squeezed juice no 1
3.16 mg/100 ml Tarocco Freshly-squeezed juice no 1
3.83 mg/100 ml Blood Orange processed Juice NFC1 yes 1
4.42 mg/100 ml Blood Orange processed Juice NFC2 yes 1
3.82 mg/100 ml Blood Orange processed Juice NFC3 yes 1