Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.33 1.00e-02 1.30 0.40
mol/100 ml 2.12e-06 6.49e-08 8.43e-06 2.61e-06

Values calculated by aggregating data from 9 different samples from 6 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Protocatechuic acid mg/100 ml 0.33 1.00e-02 1.30 0.40
mol/100 ml 2.12e-06 6.49e-08 8.43e-06 2.61e-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
0.32 mg/100 ml White wines - Portugal yes 41
Ping L., Xu-Qing W., Huai-Zhou W., Yong-Ning W. (1993) High Performance Liquid Chromatographic Determination of Phenolic Acids in Fruits and Vegetables. Biomedical and Environmental Sciences 6:389-398 PubMed (20919719)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.30 mg/100 ml White wine - Leisling brand yes 1
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
0.11 mg/100 ml Italian white wine 1 - 1998 - Greco di Tufo yes 1
0.01 mg/100 ml Italian white wine 2 - 1997 - Pinot Grigio yes 1
0.04 mg/100 ml Italian white wine 3 - 1998 - Verdicchio yes 1
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 white wine - 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
0.40 mg/100 ml French white wine - Languedoc - Chardonnay 1998 yes 10
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
0.15 mg/100 ml White wine - Chardonnay 2003 - Moravian - Czech Republic yes 1
0.18 mg/100 ml White wine - Riesling 2002 - Moravian - Czech Republic yes 1