Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.62 |
0.14 |
5.10 |
3.51 |
| mol/100 g |
4.28e-06 |
2.29e-07 |
8.34e-06 |
5.74e-06 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
1.23 |
0.07 |
2.40 |
1.65 |
| mol/100 g |
2.01e-06 |
1.08e-07 |
3.92e-06 |
2.69e-06 |
Original Content Values Used to Produce Means
Maatta K.R., Kamal-Eldin A., Torronen A.R. (2003) High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. Journal of Agricultural and Food Chemistry 51:6736-6744 PubMed (14582969)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.10 mg/100 g FW
|
Red currant - Ribes x pallidum - Red Dutch - Red |
no |
1 |
Wu X., Gu L., Prior R.L., McKay S. (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry 52:7846-7856 PubMed (15612766)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.14 mg/100 g FW
|
Redcurrant fruit - Ribes rubrum |
no |
1 |