Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
10.03 |
0.00 |
21.26 |
5.11 |
| mol/100 g |
1.73e-05 |
0.00 |
3.67e-05 |
8.83e-06 |
Values calculated by aggregating data from 22
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Procyanidin dimer B2 |
mg/100 g FW |
10.03 |
0.00 |
21.26 |
5.11 |
| mol/100 g |
1.73e-05 |
0.00 |
3.67e-05 |
8.83e-06 |
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 |
|
6.00 mg/100 g FW
|
Apple - Golden Delicious - Flesh |
no |
1 |
|
4.00 mg/100 g FW
|
Apple - Empire - Flesh |
no |
1 |
|
15.00 mg/100 g FW
|
Apple - Rhode Island Greening - Flesh |
no |
1 |
Pérez-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 |
|
1.59 mg/100 g FW
|
Apple - Golden Delicious - Flesh |
no |
1 |
|
5.71 mg/100 g FW
|
Apple - Verde Doncella - Flesh |
no |
1 |
|
5.51 mg/100 g FW
|
Apple - Granny Smith - Flesh |
no |
1 |
|
1.50 mg/100 g FW
|
Apple - Starking Red - Flesh |
no |
1 |
|
8.18 mg/100 g FW
|
Apple - Reineta - Flesh |
no |
1 |
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 |
|
3.21 mg/100 g FW
|
Apple - Peeled - Golden |
no |
3 |
|
4.13 mg/100 g FW
|
Apple - Peeled - Granny Smith |
no |
3 |
|
11.47 mg/100 g FW
|
Apple - Peeled - Renette |
no |
3 |
|
7.88 mg/100 g FW
|
Apple - Peeled - Red Delicious |
no |
3 |
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 |
|
9.10 mg/100 g FW
|
Apple flesh - Mutsu |
no |
10 |
|
12.23 mg/100 g FW
|
Apple flesh - Red Delicious |
no |
10 |
|
21.26 mg/100 g FW
|
Apple flesh - Northern Spy |
no |
10 |
|
12.14 mg/100 g FW
|
Apple flesh - Golden Delicious |
no |
10 |
|
9.03 mg/100 g FW
|
Apple flesh - Ida Red |
no |
10 |
|
0.00 mg/100 g FW
|
Apple flesh - Empire |
no |
10 |
|
14.01 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 |
|
7.20 mg/100 g FW
|
Dessert apple - Golden |
no |
3 |
|
9.60 mg/100 g FW
|
Dessert apple - Granny |
no |
3 |
|
12.40 mg/100 g FW
|
Dessert apple - Braeburn |
no |
3 |