Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.06 |
0.06 |
0.07 |
7.07e-03 |
| mol/100 ml |
4.49e-07 |
4.34e-07 |
5.07e-07 |
5.12e-08 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxybenzoic acid |
mg/100 ml |
0.06 |
0.06 |
0.07 |
7.07e-03 |
| mol/100 ml |
4.49e-07 |
4.34e-07 |
5.07e-07 |
5.12e-08 |
Original Content Values Used to Produce Means
Mattila P., Kumpulainen J. (2002) Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection. Journal of Agricultural and Food Chemistry 50:3660-3667 PubMed (12059140)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.06 mg/100 ml
|
Rosé wine - Mateus, Portugal |
yes |
4 |
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 |
|
0.07 mg/100 ml
|
Italian rosé wine 4 - 1998 - Blended |
yes |
1 |