Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 6.72 0.00 19.80 4.50
mol/100 g 2.32e-05 0.00 6.82e-05 1.55e-05

Values calculated by aggregating data from 33 different samples from 8 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
(-)-Epicatechin mg/100 g FW 6.72 0.00 19.80 4.50
mol/100 g 2.32e-05 0.00 6.82e-05 1.55e-05

Original Content Values Used to Produce Means

Burda, S.;Oleszek, W.;Lee, C.Y. (1990) Phenolic compounds and their changes in apples during maturation and cold storage. Journal of Agricultural and Food Chemistry 38:945-948
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.00 mg/100 g FW Apple - Golden Delicious - Flesh no 1
1.00 mg/100 g FW Apple - Empire - Flesh no 1
14.00 mg/100 g FW Apple - Rhode Island Greening - Flesh no 1
PĂ©rez-Ilzarbe, J.;Hernandez, T.;Estrella, I. (1991) Phenolic compounds in apples : varietal differences. Zeitschrift fuer Lebensmittel Untersuchung und Forschung 192:551-554
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
7.90 mg/100 g FW Apple - Reineta - Flesh no 1
1.40 mg/100 g FW Apple - Golden Delicious - Flesh no 1
8.07 mg/100 g FW Apple - Verde Doncella - Flesh no 1
6.17 mg/100 g FW Apple - Granny Smith - Flesh no 1
1.99 mg/100 g FW Apple - Starking Red - Flesh 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
6.65 mg/100 g FW Apple without skin - Cox's Orange Pippin no 4
6.64 mg/100 g FW Apple without skin - Elstar no 4
5.07 mg/100 g FW Apple without skin - Golden Delicious no 4
8.61 mg/100 g FW Apple without skin - Goudreinette no 4
6.53 mg/100 g FW Apple without skin - Granny Smith no 4
4.83 mg/100 g FW Apple without skin - Jonagold no 4
5.16 mg/100 g FW Apple without skin - Jonagored no 4
Pascual-Teresa de, S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. (2000) Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry 48:5331-5337 PubMed (11087482)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.00 mg/100 g FW Apple - Peeled - Golden no 3
2.66 mg/100 g FW Apple - Peeled - Granny Smith no 3
6.89 mg/100 g FW Apple - Peeled - Renette no 3
6.37 mg/100 g FW Apple - Peeled - Red Delicious no 3
Sanoner P., Guyot S., Marnet N., Molle D., Drilleau J.P. (1999) Polyphenol profiles of French cider apple varieties (Malus domestica sp.). Journal of Agricultural and Food Chemistry 47:4847-53 PubMed (10606541)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
8.80 mg/100 g FW Dessert Apple - Cortex - GD no 3
Kondo S., Tsuda K., Muto N., Ueda J. (2002) Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars. Scientia Horticulturae 96:177-185
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.20 mg/100 g FW Apple flesh - Fuji no 1
1.90 mg/100 g FW Apple flesh - Oorin no 1
19.80 mg/100 g FW Apple flesh - Redfield no 1
Tsao R., Yang R., Young J.C., Honghui Z. (2003) Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). Journal of Agricultural and Food Chemistry 51:6347-6353 PubMed (14518966)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.76 mg/100 g FW Apple flesh - Mutsu no 10
12.25 mg/100 g FW Apple flesh - Red Delicious no 10
14.23 mg/100 g FW Apple flesh - Northern Spy no 10
6.58 mg/100 g FW Apple flesh - Golden Delicious no 10
5.16 mg/100 g FW Apple flesh - Ida Red no 10
0.00 mg/100 g FW Apple flesh - Empire no 10
13.38 mg/100 g FW Apple flesh - Cortland no 10
Guyot S., Le Bourvellec C., Marnet N., Drilleau J.F. (2002) Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity. LWT - Food Science and Technology 35:289-291
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
5.90 mg/100 g FW Dessert apple - Golden no 3
2.30 mg/100 g FW Dessert apple - Granny no 3
0.80 mg/100 g FW Dessert apple - Braeburn no 3