Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.12 0.01 0.56 0.15
mol/100 g 2.06e-07 1.68e-08 9.42e-07 2.60e-07

Values calculated by aggregating data from 11 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Kaempferol mg/100 g FW 0.06 4.81e-03 0.27 0.07
mol/100 g 9.94e-08 8.10e-09 4.54e-07 1.25e-07

Original Content Values Used to Produce Means

Garcia-Viguera C., Bridle P., Ferreres F., Tomas-Barberan F.A. (1994) Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams. Zeitschrift fuer Lebensmittel Untersuchung und Forschung 199:433-436
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.07 mg/100 g FW Apricot fruit - Mauricio no 1
0.05 mg/100 g FW Apricot fruit - Galtarrocha no 1
0.15 mg/100 g FW Apricot fruit - Mayero no 1
0.04 mg/100 g FW Apricot fruit - Valenciano no 1
0.06 mg/100 g FW Apricot fruit - Bulida no 1
0.09 mg/100 g FW Apricot fruit - Hojaico no 1
0.56 mg/100 g FW Apricot fruit - Colorao no 1
0.01 mg/100 g FW Apricot fruit - Pepito no 1
0.19 mg/100 g FW Apricot fruit - Velazquez fino de agua no 1
0.03 mg/100 g FW Apricot fruit - Moniqui no 1
0.10 mg/100 g FW Apricot fruit - Real Fino no 1