Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 5.85 0.00 11.70 8.27
mol/100 g 3.48e-05 0.00 6.96e-05 4.92e-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
Vanillic acid mg/100 g FW 5.85 0.00 11.70 8.27
mol/100 g 3.48e-05 0.00 6.96e-05 4.92e-05

Original Content Values Used to Produce Means

Kivilompolo M., Oburka V., Hyotylainen T. (2007) Comparison of GC-MS and LC-MS methods for the analysis of antioxidant phenolic acids in herbs. Analytical and Bioanalytical Chemistry 388:881-887 PubMed (17468851)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
11.70 mg/100 g FW Herb extracts - Sage - Salvia officinalis L. yes 1
Kivilompolo M., Hyotylainen T. (2007) Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs: Characterisation and quantification of antioxidant phenolic acids. Journal of Chromatography A 1145:155-164 PubMed (17307195)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Sage - Salvia officinalis L. yes 1