Showing details for content value of Protocatechuic acid in Wine [Red] Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.17 0.00 0.96 0.22
mol/100 ml 1.10e-06 0.00 6.23e-06 1.41e-06

Values calculated by aggregating data from 33 different samples from 10 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Protocatechuic acid mg/100 ml 0.17 0.00 0.96 0.22
mol/100 ml 1.10e-06 0.00 6.23e-06 1.41e-06

Original Content Values Used to Produce Means

Ribeiro de Lima M.T., Cabanis J.C. (1998) The phenolic acid content of different varieties and vintages of wines in Continental Portugal and the Azores Islands. Bulletin OIV 71:1013-1027
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.96 mg/100 ml Red wines - Portugal yes 23
Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D., Pastore G.M., Duran N. (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chemistry 82:409-416 PubMed (24334093)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.26 mg/100 ml Italian red wine 5 - 1998 - Barbera yes 1
0.72 mg/100 ml Italian red wine 6 - 1998 - Montepulciano yes 1
0.51 mg/100 ml Italian red wine 7 - 1996 - Blended yes 1
Robbins R.J., Bean S.R. (2004) Development of a quantitative high-performance liquid chromatography-photodiode array detection measurement system for phenolic acids. Journal of Chromatography A 1038:97-105 PubMed (15233525)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.29 mg/100 ml Red wine - Vendor "Sutter Home" - USA - Zinfandel 1999 yes 6
0.23 mg/100 ml Red wine - Vendor "Vendange" - USA - Merlot 2000 yes 3
0.36 mg/100 ml Red wine - Vendor "Gallo" - USA - Merlot 2001 yes 3
0.50 mg/100 ml Red wine - Vendor "Château Montet" - France - Bordeaux 2001 yes 3
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
0.08 mg/100 ml Spanish red wine - South Tenerife Island - Abona - Listan Negro 1999 yes 5
0.04 mg/100 ml Spanish red wine - South Tenerife Island - Valle de Guimar - Listan Negro 1999 yes 9
0.05 mg/100 ml Spanish red wine - North Tenerife Island - Valle de la Orotava - Listan Negro 1999 yes 11
0.05 mg/100 ml Spanish red wine - North Tenerife Island - Tacoronte-Acentejo - Listan Negro 1999 yes 13
0.04 mg/100 ml Spanish red wine - North Tenerife Island - Ycoden Daute Isora - Listan Negro 1999 yes 11
0.07 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
0.05 mg/100 ml Spanish red wine 1 - Canary Islands yes 1
0.00 mg/100 ml Spanish red wine 2 - Canary Islands yes 1
0.11 mg/100 ml Spanish red wine 3 - Canary Islands yes 1
0.03 mg/100 ml Spanish red wine 4 - Canary Islands yes 1
0.00 mg/100 ml Spanish red wine 5 - Canary Islands yes 1
Teissedre P.L., Landrault N. (2000) Wine phenolics: contribution to dietary intake and bioavailability. Food Research International 33:461-467
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.10 mg/100 ml French red wine - Languedoc - Merlot 1998 yes 10
0.20 mg/100 ml French red wine - Languedoc - Cabernet-Sauvignon 1998 yes 10
0.10 mg/100 ml French red wine - Languedoc - Grenache 1998 yes 10
0.20 mg/100 ml French red wine - Languedoc - Syrah 1998 yes 10
0.50 mg/100 ml French red wine - Languedoc - Egiodola 1998 yes 10
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
0.13 mg/100 ml Red wine - South African - Shiraz yes 76
0.07 mg/100 ml Red wine - South African - Pinotage yes 100
0.11 mg/100 ml Red wine - South African - Cabernet Sauvignon yes 84
La Torre G.L., Saitta M., Vilasi F., Pellicano T., Dugo G. (2006) Direct determination of phenolic compounds in Sicilian wines by liquid chromatography with PDA and MS detection. Food Chemistry 94:640-650
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.19 mg/100 ml Red wine - Nero d'Avola - Sicile - 2002 yes 11
0.32 mg/100 ml Red wine - Merlot - Sicile - 2002 yes 5
0.17 mg/100 ml Red wine - Cabernet, Syrah, Petit-Verdot - Sicile - 2002 yes 6
Jandera P., Skerikova V., Rehova L., Hajek T., Baldrianova L., Skopova G., Kellner V., Horna A. (2005) RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. Journal of Separation Science 28:1005-1022 PubMed (16013828)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.30 mg/100 ml Red wine - St Lawrence 2002 - Moravian - Czech Republic yes 1
0.33 mg/100 ml Red wine - Ruland Blue 2002 - Moravian - Czech Republic yes 1
Hernandez-Borges J., Borges-Miquel T., Gonzalez-Hernandez G., Rodriguez-Delgado M.A. (2005) Rapid separation of antioxidants in food samples by coelectroosmotic CE. Chromatographia 62:271-276
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.10 mg/100 ml Red wine yes 1