Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.53 |
0.60 |
3.40 |
1.62 |
| mol/100 g |
5.11e-06 |
2.00e-06 |
1.13e-05 |
5.38e-06 |
Values calculated by aggregating data from 3
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxybenzoic acid |
mg/100 g FW |
0.71 |
0.28 |
1.56 |
0.74 |
| mol/100 g |
2.35e-06 |
9.19e-07 |
5.21e-06 |
2.48e-06 |
Original Content Values Used to Produce Means
Schuster B., Herrmann K. (1985) Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry 24:2761-2764
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.60 mg/100 g FW
|
Strawbery - Tago |
no |
1 |
|
0.60 mg/100 g FW
|
Strawbery - Litessa |
no |
1 |
|
3.40 mg/100 g FW
|
Strawbery - Malling Promise |
no |
1 |