Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
71.57 |
13.00 |
262.00 |
85.14 |
| mol/100 g |
1.24e-04 |
2.25e-05 |
4.53e-04 |
1.47e-04 |
Values calculated by aggregating data from 7
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Procyanidin dimer B2 |
mg/100 g FW |
71.57 |
13.00 |
262.00 |
85.14 |
| mol/100 g |
1.24e-04 |
2.25e-05 |
4.53e-04 |
1.47e-04 |
Original Content Values Used to Produce Means
Natsume M., Osakabe N., Yamagishi M., Takizawa T., Nakamura T., Miyatake H., Hatano T., Yoshida T. (2000) Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC. Bioscience, Biotechnology and Biochemistry 64:2581-2587 PubMed (11210120)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
36.00 mg/100 g FW
|
Colombia |
yes |
1 |
|
45.00 mg/100 g FW
|
Ivory Coast |
yes |
1 |
|
57.00 mg/100 g FW
|
Brazil |
yes |
1 |
|
13.00 mg/100 g FW
|
Ecuador |
yes |
1 |
|
51.00 mg/100 g FW
|
Venezuela |
yes |
1 |
|
37.00 mg/100 g FW
|
Ghana |
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 |
|
262.00 mg/100 g FW
|
Cocoa powder B, conventional |
yes |
1 |