Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.37 |
0.00 |
0.76 |
0.43 |
| mol/100 g |
4.92e-07 |
0.00 |
1.00e-06 |
5.68e-07 |
Values calculated by aggregating data from 4
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
0.14 |
0.00 |
0.29 |
0.16 |
| mol/100 g |
1.86e-07 |
0.00 |
3.80e-07 |
2.15e-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 |
|
0.73 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 2 |
yes |
1 |
|
0.00 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 3 |
yes |
1 |
|
0.00 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 4 |
yes |
1 |
|
0.76 mg/100 g FW
|
Red raspberry - Rubus idaeus - Jam 1 |
yes |
1 |