Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
3.52 |
3.01 |
4.00 |
0.39 |
| mol/100 ml |
1.81e-05 |
1.55e-05 |
2.06e-05 |
2.02e-06 |
Values calculated by aggregating data from 11
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 ml |
3.52 |
3.01 |
4.00 |
0.39 |
| mol/100 ml |
1.81e-05 |
1.55e-05 |
2.06e-05 |
2.02e-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 |
|
3.83 mg/100 ml
|
Orange juice N1 - Oct 1994 |
no |
5 |
|
3.79 mg/100 ml
|
Orange juice N2 - Nov 1994 |
no |
3 |
|
3.07 mg/100 ml
|
Orange juice O1 - March 1995 |
no |
5 |
|
3.20 mg/100 ml
|
Orange juice O2 - April 1995 |
no |
5 |
|
3.07 mg/100 ml
|
Orange juice O3 - June 1995 |
no |
5 |
|
4.00 mg/100 ml
|
Orange juice V1 - March 1995 |
no |
5 |
|
3.95 mg/100 ml
|
Orange juice V2 - April 1995 |
no |
5 |
|
3.35 mg/100 ml
|
Orange juice V3 - June 1995 |
no |
5 |
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 |
|
3.83 mg/100 ml
|
Blond Orange commercial Juice NFC6 |
yes |
1 |
|
3.01 mg/100 ml
|
Blond Orange commercial Juice NFC7 |
yes |
1 |
|
3.78 mg/100 ml
|
Vaniglia Freshly-squeezed juice |
no |
1 |