Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.28 |
0.00 |
0.96 |
0.35 |
| mol/100 g |
9.57e-07 |
0.00 |
3.31e-06 |
1.20e-06 |
Values calculated by aggregating data from 7
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (+)-Catechin |
mg/100 g FW |
0.28 |
0.00 |
0.96 |
0.35 |
| mol/100 g |
9.57e-07 |
0.00 |
3.31e-06 |
1.20e-06 |
Original Content Values Used to Produce Means
Schieber, A.;Keller, P.;Carle, R. (2001) Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. Journal of Chromatography A 910:265-73 PubMed (11999391)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Pear fruit extract - Alexander Lucas |
no |
1 |
|
0.00 mg/100 g FW
|
Pear fruit extract - Anjou |
no |
1 |
|
0.00 mg/100 g FW
|
Pear fruit extract - Williams |
no |
1 |
Arts, I.C.W. ; van de Putte, B.;Hollman, P.C.H. (2000) Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods. Journal of Agricultural and Food Chemistry 48:1746-1751 PubMed (10820089)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.11 mg/100 g FW
|
Pear with skin - Conference |
no |
4 |
|
0.06 mg/100 g FW
|
Pear with skin - Doyenne du Comice |
no |
4 |
|
0.19 mg/100 g FW
|
Pear with skin - Guyot |
no |
4 |
|
0.96 mg/100 g FW
|
Pear with skin - Cooking pear |
no |
4 |