Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 43.63 6.20 109.70 57.39
mol/100 g 5.76e-05 8.18e-06 1.45e-04 7.57e-05

Values calculated by aggregating data from 3 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Cyanidin mg/100 g FW 16.54 2.35 41.59 21.76
mol/100 g 2.18e-05 3.10e-06 5.49e-05 2.87e-05

Original Content Values Used to Produce Means

Wang H., Nair M.G., Iezzoni A.F., Strasburg G.M., Booren A.M., Gray J.I. (1997) Quantification and characterization of anthocyanins in Balaton tart cherries. Journal of Agricultural and Food Chemistry 45:2556-2560
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
14.99 mg/100 g FW Tart cherry - Balaton - Fresh no 1
6.20 mg/100 g FW Tart cherry - Montmorency - Fresh no 1
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
109.70 mg/100 g FW Sour cherry - Fresh fruit - Balaton no 1