Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.93 |
0.02 |
1.80 |
0.99 |
| mol/100 g |
1.52e-06 |
3.27e-08 |
2.94e-06 |
1.62e-06 |
Values calculated by aggregating data from 4
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
0.44 |
9.39e-03 |
0.85 |
0.46 |
| mol/100 g |
7.14e-07 |
1.54e-08 |
1.38e-06 |
7.59e-07 |
Original Content Values Used to Produce Means
Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. (1997) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73:207-213
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.77 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 2 |
yes |
1 |
|
0.02 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 3 |
yes |
1 |
|
0.13 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 4 |
yes |
1 |
|
1.80 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 1 |
yes |
1 |