Showing details for content value of Quercetin 3-O-rhamnoside in Wine [Red] Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 1.15 0.00 1.82 0.54
mol/100 ml 2.56e-06 0.00 4.06e-06 1.21e-06

Values calculated by aggregating data from 14 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Quercetin mg/100 ml 0.77 0.00 1.23 0.37
mol/100 ml 1.73e-06 0.00 2.74e-06 8.16e-07

Original Content Values Used to Produce Means

Rodriguez-Delgado M.A., Gonzalez-Hernandez G., Conde-Gonzalez J.E., Perez-Trujillo J.P. (2002) Principal component analysis of the polyphenol content in young red wines. Food Chemistry 78:523-532
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.20 mg/100 ml Spanish red wine - South Tenerife Island - Abona - Listan Negro 1999 yes 5
0.23 mg/100 ml Spanish red wine - South Tenerife Island - Valle de Guimar - Listan Negro 1999 yes 9
0.36 mg/100 ml Spanish red wine - North Tenerife Island - Valle de la Orotava - Listan Negro 1999 yes 11
0.38 mg/100 ml Spanish red wine - North Tenerife Island - Tacoronte-Acentejo - Listan Negro 1999 yes 13
0.30 mg/100 ml Spanish red wine - North Tenerife Island - Ycoden Daute Isora - Listan Negro 1999 yes 11
0.08 mg/100 ml Spanish red wine - Lanzarote Island - Listan Negro 1999 yes 6
Rodriguez-Delgado M.A., Malovana S., Perez J.P., Borges T., Montelongo F.J.G. (2001) Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography A 912:249-257 PubMed (11330794)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 ml Spanish red wine 1 - Canary Islands yes 1
0.00 mg/100 ml Spanish red wine 2 - Canary Islands yes 1
0.35 mg/100 ml Spanish red wine 3 - Canary Islands yes 1
0.00 mg/100 ml Spanish red wine 4 - Canary Islands yes 1
0.25 mg/100 ml Spanish red wine 5 - Canary Islands yes 1
Rossouw M., Marais J. (2004) The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture 25:94-104
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.82 mg/100 ml Red wine - South African - Shiraz yes 76
1.11 mg/100 ml Red wine - South African - Pinotage yes 100
1.21 mg/100 ml Red wine - South African - Cabernet Sauvignon yes 84