Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.03 |
0.00 |
3.10 |
1.79 |
| mol/100 g |
5.21e-06 |
0.00 |
1.56e-05 |
9.03e-06 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Syringic acid |
mg/100 g FW |
1.03 |
0.00 |
3.10 |
1.79 |
| mol/100 g |
5.21e-06 |
0.00 |
1.56e-05 |
9.03e-06 |
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 |
|
0.00 mg/100 g FW
|
Herb extracts - Rosemary - Rosmarinus officinalis L. |
yes |
1 |
Proestos C., Komaitis M. (2006) Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics. Journal of Food Quality 29:567-582
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.10 mg/100 g FW
|
Aromatic plants - Dried (25°C for 10 days) - Rosmarinus officinalis |
no |
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
|
Rosemary - Rosmarinus officinalis L. |
yes |
1 |