Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
107.75 |
61.00 |
202.00 |
63.95 |
| mol/100 g |
3.71e-04 |
2.10e-04 |
6.96e-04 |
2.20e-04 |
Values calculated by aggregating data from 4
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (+)-Catechin |
mg/100 g FW |
107.75 |
61.00 |
202.00 |
63.95 |
| mol/100 g |
3.71e-04 |
2.10e-04 |
6.96e-04 |
2.20e-04 |
Original Content Values Used to Produce Means
Gu L., House S.E., Wu X., Ou B., Prior R.L. (2006) Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry 54:4057-4061 PubMed (16719535)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
61.00 mg/100 g FW
|
Natural powder 1 |
yes |
1 |
|
78.00 mg/100 g FW
|
Natural powder 2 |
yes |
1 |
|
90.00 mg/100 g FW
|
Natural powder 3 |
yes |
1 |
Tomas-Barberan F.A., Cienfuegos-Jovellanos E., Marin A., Muguerza B., Gil-Izquierdo A., Cerda B., Zafrilla P., Morillas J., Mulero J., Ibarra A., Pasamar M.A., Ramon D., Espin J.C. (2007) A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. Journal of Agricultural and Food Chemistry 55:3926-3935 PubMed (17439235)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
202.00 mg/100 g FW
|
Cocoa powder B, conventional |
yes |
1 |