Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
4.80 |
2.90 |
6.46 |
1.28 |
| mol/100 ml |
8.27e-06 |
5.00e-06 |
1.11e-05 |
2.20e-06 |
Values calculated by aggregating data from 6
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Naringenin |
mg/100 ml |
2.25 |
1.36 |
3.03 |
0.60 |
| mol/100 ml |
3.88e-06 |
2.34e-06 |
5.22e-06 |
1.03e-06 |
Original Content Values Used to Produce Means
Mouly, P., Gaydou, E., Faure, R., Estienne, J.M. (1997) Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content. Journal of Agricultural and Food Chemistry 45:373-377
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.80 mg/100 ml
|
Blood Orange Juices - Malta |
no |
12 |
|
4.20 mg/100 ml
|
Blood Orange Juices - Moro |
no |
11 |
|
3.10 mg/100 ml
|
Blood Orange Juices - Sanguinelli |
no |
12 |
|
2.90 mg/100 ml
|
Blood Orange Juices - Whashington Sanguine |
no |
12 |
Leuzzi, U., Caristi, C., Panzera, V., Licandro, G. (2000) Flavonoids in Pigmented Orange Juice and Second-Pressure Extracts. Journal of Agricultural and Food Chemistry 48:5501-5506 PubMed (11087509)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
6.46 mg/100 ml
|
Single-strength juice - 11.2 ° Brix - Industrial |
yes |
40 |
Mouly P.P., Arzouyan C.R., Gaydou E.M., Estienne J.M. (1994) Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. Journal of Agricultural and Food Chemistry 42:70-79
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.33 mg/100 ml
|
Blood orange juice |
no |
9 |