Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.03 |
0.90 |
1.30 |
0.23 |
| mol/100 g |
3.44e-06 |
3.00e-06 |
4.33e-06 |
7.69e-07 |
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 |
0.48 |
0.41 |
0.60 |
0.11 |
| mol/100 g |
1.58e-06 |
1.38e-06 |
1.99e-06 |
3.54e-07 |
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 |
|
1.30 mg/100 g FW
|
Redcurrant - Fay's Prolific |
no |
1 |
|
0.90 mg/100 g FW
|
Redcurrant - Red Lake |
no |
1 |
|
0.90 mg/100 g FW
|
Redcurrant - Heinemanns Spatlese |
no |
1 |