Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.16 |
0.00 |
0.32 |
0.16 |
| mol/100 g |
2.76e-07 |
0.00 |
5.52e-07 |
2.68e-07 |
Values calculated by aggregating data from 5
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Pelargonidin |
mg/100 g FW |
0.07 |
0.00 |
0.15 |
0.07 |
| mol/100 g |
1.29e-07 |
0.00 |
2.58e-07 |
1.26e-07 |
Original Content Values Used to Produce Means
Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. (1997) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73:207-213
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.30 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 1 |
yes |
1 |
|
0.32 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 2 |
yes |
1 |
|
0.18 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 3 |
yes |
1 |
|
0.00 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 4 |
yes |
1 |
|
0.00 mg/100 g FW
|
Strawberry - Fragaria x ananassa - Jam 5 |
yes |
1 |