Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 5.90 1.00 15.57 3.74
mol/100 g 9.67e-06 1.64e-06 2.55e-05 6.12e-06

Values calculated by aggregating data from 25 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Quercetin mg/100 g FW 2.92 0.50 7.71 1.85
mol/100 g 4.78e-06 8.11e-07 1.26e-05 3.03e-06

Original Content Values Used to Produce Means

Kim D.-O., Chun O.K., Kim Y.J., Moon H.-Y., Lee C.Y. (2003) Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry 51:6509-6515 PubMed (14558771)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
9.10 mg/100 g FW Fresh plum - Autumn Sweet no 2
8.69 mg/100 g FW Fresh plum - Beltsville Elite B70197 no 2
7.68 mg/100 g FW Fresh plum - Castleton no 2
12.74 mg/100 g FW Fresh plum - Early Magic no 2
6.67 mg/100 g FW Fresh plum - Empress no 2
15.57 mg/100 g FW Fresh plum - Longjohn no 2
13.55 mg/100 g FW Fresh plum - Mirabellier no 2
5.66 mg/100 g FW Fresh plum - NY6 no 2
8.69 mg/100 g FW Fresh plum - NY9 no 2
10.11 mg/100 g FW Fresh plum - NY101 no 2
7.68 mg/100 g FW Fresh plum - Stanley no 2
Chun O.K., Kim D.-O., Lee C.Y. (2003) Superoxide radical scavenging activity of the major polyphenols in fresh plums. Journal of Agricultural and Food Chemistry 51:8067-8072 PubMed (14690398)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
8.10 mg/100 g FW Fresh plum - BY 69-339 no 4
3.80 mg/100 g FW Fresh plum - French Damson no 4
Chun O.K., Kim D.-O., Moon H.-Y., Kang H.G., Lee C.Y. (2003) Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry 51:7240-7245 PubMed (14640564)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
6.10 mg/100 g FW Fresh plum - BE no 4
3.90 mg/100 g FW Fresh plum - CB no 4
3.80 mg/100 g FW Fresh plum - CT no 4
8.30 mg/100 g FW Fresh plum - EM no 4
3.70 mg/100 g FW Fresh plum - EP no 4
6.20 mg/100 g FW Fresh plum - LJ no 4
7.20 mg/100 g FW Fresh plum - MB no 4
1.00 mg/100 g FW Fresh plum - NY101 no 4
1.40 mg/100 g FW Fresh plum - NY6 no 4
2.70 mg/100 g FW Fresh plum - NY9 no 4
3.30 mg/100 g FW Fresh plum - ST no 4
Donovan J.L., Meyer A.S., Waterhouse A.L. (1998) Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46:1247-1252
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.50 mg/100 g FW Fresh prune-making plums no 4