Showing details for content value of Procyanidin dimer B1 in Wine [Red] Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 4.14 2.15 14.00 3.31
mol/100 ml 7.16e-06 3.72e-06 2.42e-05 5.73e-06

Values calculated by aggregating data from 13 different samples from 5 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Procyanidin dimer B1 mg/100 ml 4.14 2.15 14.00 3.31
mol/100 ml 7.16e-06 3.72e-06 2.42e-05 5.73e-06

Original Content Values Used to Produce Means

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
2.15 mg/100 ml Red wine yes 3
Carando S., Teissedre P.L., Pascual-Martinez L., Cabanis J.C. (1999) Levels of flavan-3-ols in French wines. Journal of Agricultural and Food Chemistry 47:4161-4166 PubMed (10552784)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.54 mg/100 ml Red wine - France - Several vintage years yes 95
Teissedre P.L., Landrault N. (2000) Wine phenolics: contribution to dietary intake and bioavailability. Food Research International 33:461-467
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
5.00 mg/100 ml French red wine - Languedoc - Merlot 1998 yes 10
9.90 mg/100 ml French red wine - Languedoc - Cabernet-Sauvignon 1998 yes 10
7.70 mg/100 ml French red wine - Languedoc - Grenache 1998 yes 10
3.80 mg/100 ml French red wine - Languedoc - Syrah 1998 yes 10
14.00 mg/100 ml French red wine - Languedoc - Egiodola 1998 yes 10
Rossouw M., Marais J. (2004) The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture 25:94-104
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.96 mg/100 ml Red wine - South African - Shiraz yes 76
4.04 mg/100 ml Red wine - South African - Pinotage yes 100
3.61 mg/100 ml Red wine - South African - Cabernet Sauvignon yes 84
La Torre G.L., Saitta M., Vilasi F., Pellicano T., Dugo G. (2006) Direct determination of phenolic compounds in Sicilian wines by liquid chromatography with PDA and MS detection. Food Chemistry 94:640-650
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.26 mg/100 ml Red wine - Nero d'Avola - Sicile - 2002 yes 11
6.98 mg/100 ml Red wine - Merlot - Sicile - 2002 yes 5
6.45 mg/100 ml Red wine - Cabernet, Syrah, Petit-Verdot - Sicile - 2002 yes 6