Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.00 |
0.39 |
1.90 |
0.73 |
| mol/100 g |
2.30e-06 |
9.00e-07 |
4.38e-06 |
1.68e-06 |
Values calculated by aggregating data from 5
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Pelargonidin |
mg/100 g FW |
0.62 |
0.24 |
1.19 |
0.46 |
| mol/100 g |
1.44e-06 |
5.63e-07 |
2.74e-06 |
1.05e-06 |
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 |
|
1.90 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 1 |
yes |
1 |
|
1.67 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 2 |
yes |
1 |
|
0.61 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 3 |
yes |
1 |
|
0.39 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 4 |
yes |
1 |
|
0.41 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 5 |
yes |
1 |