Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.16 |
0.00 |
2.33 |
1.65 |
| mol/100 g |
7.56e-06 |
0.00 |
1.51e-05 |
1.07e-05 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Protocatechuic acid |
mg/100 g FW |
1.16 |
0.00 |
2.33 |
1.65 |
| mol/100 g |
7.56e-06 |
0.00 |
1.51e-05 |
1.07e-05 |
Original Content Values Used to Produce Means
Shan B., Cai Y.Z., Sun M., Corke H. (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry 53:7749-7759 PubMed (16190627)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Spices - Cinnamomum - Cinnamon stick - Dried - Bark - Cinnamomum zeylanium N. |
yes |
1 |
Variyar P.S., Bandyopadhyay C., Thomas P. (1998) Effect of gamma-irradiation on the phenolic acids of some Indian spices. International Journal of Food Science and Technology 33:533-537
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.33 mg/100 g FW
|
Spices - Dried - Cinnamon - Cinnamomum verum |
yes |
1 |