Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.18 0.00 0.45 0.14
mol/100 ml 2.89e-07 0.00 7.37e-07 2.30e-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
Prodelphinidin dimer B3 mg/100 ml 0.18 0.00 0.45 0.14
mol/100 ml 2.89e-07 0.00 7.37e-07 2.30e-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
0.11 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
0.27 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
0.05 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
0.45 mg/100 ml Lager beer B, Alexis malt (=normal catechin and proanthocyanidins) no 1
0.22 mg/100 ml Lager beer C, no sulfite no 1
0.15 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
0.16 mg/100 ml Beer, lager no 1