Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.16 |
0.00 |
0.36 |
0.13 |
| mol/100 ml |
2.68e-07 |
0.00 |
6.22e-07 |
2.20e-07 |
Values calculated by aggregating data from 8
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Procyanidin dimer B3 |
mg/100 ml |
0.16 |
0.00 |
0.36 |
0.13 |
| mol/100 ml |
2.68e-07 |
0.00 |
6.22e-07 |
2.20e-07 |
Original Content Values Used to Produce Means
McMurrough I., Madigan D. (1996) Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley. Journal of Agricultural and Food Chemistry 44:1731-1735
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.07 mg/100 ml
|
lager beer, brewed with all-barley malt |
no |
1 |
McMurrough I., Baert T. (1994) Identification of proanthocyanidins in beer and their direct measurement with a dual electrode electrochemical detector. Journal of the Institute of Brewing 100:409-416
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.21 mg/100 ml
|
Lager storage beer |
yes |
1 |
Madigan D., McMurrough I. (1994) Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection. Analyst 119:863-868 PubMed (8067536)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.03 mg/100 ml
|
stabilized with PVPP |
no |
1 |
Andersen M.L., Outtrup H., Skibsted L.H. (2000) Potential antioxidants in beer assessed by ESR spin trapping. Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 ml
|
Lager beer A, Caminant malt |
no |
1 |
|
0.36 mg/100 ml
|
Lager beer B, Alexis malt (=normal catechin and proanthocyanidins) |
no |
1 |
|
0.30 mg/100 ml
|
Lager beer C, no sulfite |
no |
1 |
|
0.13 mg/100 ml
|
Lager beer D, commercial |
yes |
1 |
McMurrough I., Madigan D., Kelly R.J., Smyth M.R. (1996) The role of flavanoid polyphenols in beer stability. Journal of the American Society of Brewing Chemists 54:141-148
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.14 mg/100 ml
|
Beer, lager |
no |
1 |