Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.43 |
0.64 |
3.85 |
1.09 |
| mol/100 g |
4.93e-06 |
2.20e-06 |
1.33e-05 |
3.76e-06 |
Values calculated by aggregating data from 10
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (-)-Epicatechin |
mg/100 g FW |
1.43 |
0.64 |
3.85 |
1.09 |
| mol/100 g |
4.93e-06 |
2.20e-06 |
1.33e-05 |
3.76e-06 |
Original Content Values Used to Produce Means
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 |
|
0.82 mg/100 g FW
|
Pear without skin - Conference |
no |
4 |
|
1.44 mg/100 g FW
|
Pear without skin - Doyenne du Comice |
no |
4 |
|
2.96 mg/100 g FW
|
Pear with skin - Cooking pear |
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 |
|
0.91 mg/100 g FW
|
Pear - Blanquilla |
no |
3 |
|
1.02 mg/100 g FW
|
Pear - Conferencia |
no |
3 |
ESCARPA A, GONZALEZ, MC. (2000) Evaluation of high-performance liquid chromatography for determination of phenolic compounds in pear horticultural cultivars. Chromatographia 51:37-43
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.80 mg/100 g FW
|
Pear pulp - Agua |
no |
6 |
|
0.81 mg/100 g FW
|
Pear pulp - Blanquilla |
no |
6 |
|
3.85 mg/100 g FW
|
Pear pulp - Conference |
no |
6 |
|
0.90 mg/100 g FW
|
Pear pulp - Pasagrana |
no |
6 |
|
0.64 mg/100 g FW
|
Pear pulp - Decana |
no |
6 |