Showing details for content value of p-Coumaric acid in Wine [Red] Food Composition

Burns J., Gardner P.T., O'Neil J., Crawford S., Morecroft I., McPhail D.B., Lister C., Matthews D., MacLean M.R., Lean M.E., Duthie G.G., Crozier A. (2000) Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. Journal of Agricultural and Food Chemistry 48:220-30 PubMed (10691619)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.39 mg/100 ml	Red wine - "Chilean Cabernet Sauvignon" - Lontué, Chile - Cabernet Sauvignon - 1997	yes	1
2.16 mg/100 ml	Red wine - "Californian oak-aged Cabernet Sauvignon" - California - Cabernet Sauvignon - 1995	yes	1
1.89 mg/100 ml	Red wine - "Young Vatted Cabernet Sauvignon" - Sliven, Bulgaria - Cabernet Sauvignon - 1996	yes	1
1.17 mg/100 ml	Red wine - "Bulgarian maturated Cab. Sauvignon" - Svischtov, Bulgaria - Cabernet Sauvignon - 1992	yes	1
0.53 mg/100 ml	Red wine - "Cono Sur Pinot Noir 20 barrels" - Rapel Valley, Chile - Pinot Noir - 1995	yes	1
0.55 mg/100 ml	Red wine - "Fetzer Santa Barbara" - California - Pinot Noir - 1994	yes	1
0.51 mg/100 ml	Red wine - "Domaine Rossignol Trapet, Gevrey Chambertin" - Burgundy, France - Pinot Noir - 1995	yes	1
0.24 mg/100 ml	Red wine - "Villa Montes oak-aged Merlot" - Curico, Chile - Pinot Noir - 1994	yes	1
0.26 mg/100 ml	Red wine - "Merlot" - Languedoc, France - Pinot Noir - 1996	yes	1
0.38 mg/100 ml	Red wine - "Cosme Palacio y Hermanos Rioja" - Rioja, Spain - Tempranillo - 1995	yes	1
0.55 mg/100 ml	Red wine - "Vina Albani Tempranillo" - Valdepenas, Spain - Tempranillo - 1996	yes	1
0.89 mg/100 ml	Red wine - "Fetzer Vineyards Zinfandel" - California - Zinfandel - 1995	yes	1
0.43 mg/100 ml	Red wine - "Beaujolais" - Beaujolais, France - Gamay - 1996	yes	1
3.45 mg/100 ml	Red wine - "Domaine Roche Vue, Minervois" - Aude, France - Carignon - 1995	yes	1
1.22 mg/100 ml	Red wine - "Valpolicella" - Veneto, Italy - Corvina, Molinara - 1996	yes	1
0.35 mg/100 ml	Red wine - "Chianti Classico" - Tuscany, Italy - Sangiovese, Trebbiano - 1995	yes	1

Ribeiro de Lima M.T., Cabanis J.C. (1998) The phenolic acid content of different varieties and vintages of wines in Continental Portugal and the Azores Islands. Bulletin OIV 71:1013-1027

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.54 mg/100 ml	Red wines - Portugal	yes	23

Gambelli L., Santaroni G.P. (2004) Polyphenols content in some Italian red wines of different geographical origins. Journal of Food Composition and Analysis 17:613-618

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.08 mg/100 ml	Southern Italian red wine - Puglia region - Montepulciano/Troia 2000	yes	1
0.32 mg/100 ml	Southern Italian red wine - Puglia region - Montepulciano 1999	yes	1
1.07 mg/100 ml	Southern Italian red wine - Puglia region - Montepulciano/Troia 1998	yes	1
0.69 mg/100 ml	Southern Italian red wine - Puglia region - Troia 1998	yes	1
0.48 mg/100 ml	Southern Italian red wine - Puglia region - Primitivo/Tarantino 1999	yes	1
0.93 mg/100 ml	Southern Italian red wine - Puglia region - Montepulciano 1998	yes	1
0.33 mg/100 ml	Southern Italian red wine - Molise region - Montepulciano 2000	yes	1
0.71 mg/100 ml	Southern Italian red wine - Molise region - Montepulciano/Aglianico 1999	yes	1
0.86 mg/100 ml	Southern Italian red wine - Molise region - Montepulciano/Aglianico 1999	yes	1
0.41 mg/100 ml	Southern Italian red wine - Molise region - Aglianico 1997	yes	1
0.30 mg/100 ml	Red wine - Cabernet-Sauvignon Friuli 1999	yes	1
1.45 mg/100 ml	Red wine - Montepulciano A 1999	yes	1
1.05 mg/100 ml	Red wine - Montepulciano 1999	yes	1
0.56 mg/100 ml	Red wine - Aglianico 1998	yes	1
0.70 mg/100 ml	Red wine - Cabernet-Sauvignon Chile 1997	yes	1
0.48 mg/100 ml	Red wine - Troia 1995	yes	1
0.85 mg/100 ml	Red wine - Cabernet-Sauvignon California 1994	yes	1

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
0.23 mg/100 ml	Italian red wine 5 - 1998 - Barbera	yes	1
0.29 mg/100 ml	Italian red wine 6 - 1998 - Montepulciano	yes	1
0.10 mg/100 ml	Italian red wine 7 - 1996 - Blended	yes	1

Robbins R.J., Bean S.R. (2004) Development of a quantitative high-performance liquid chromatography-photodiode array detection measurement system for phenolic acids. Journal of Chromatography A 1038:97-105 PubMed (15233525)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.82 mg/100 ml	Red wine - Vendor "Sutter Home" - USA - Zinfandel 1999	yes	6
0.36 mg/100 ml	Red wine - Vendor "Vendange" - USA - Merlot 2000	yes	3
0.26 mg/100 ml	Red wine - Vendor "Gallo" - USA - Merlot 2001	yes	3
0.22 mg/100 ml	Red wine - Vendor "Château Montet" - France - Bordeaux 2001	yes	3

Rodriguez-Delgado M.A., Gonzalez-Hernandez G., Conde-Gonzalez J.E., Perez-Trujillo J.P. (2002) Principal component analysis of the polyphenol content in young red wines. Food Chemistry 78:523-532

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.25 mg/100 ml	Spanish red wine - South Tenerife Island - Abona - Listan Negro 1999	yes	5
0.27 mg/100 ml	Spanish red wine - South Tenerife Island - Valle de Guimar - Listan Negro 1999	yes	9
0.02 mg/100 ml	Spanish red wine - North Tenerife Island - Valle de la Orotava - Listan Negro 1999	yes	11
0.23 mg/100 ml	Spanish red wine - North Tenerife Island - Tacoronte-Acentejo - Listan Negro 1999	yes	13
0.25 mg/100 ml	Spanish red wine - North Tenerife Island - Ycoden Daute Isora - Listan Negro 1999	yes	11
0.27 mg/100 ml	Spanish red wine - Lanzarote Island - Listan Negro 1999	yes	6

Rodriguez-Delgado M.A., Malovana S., Perez J.P., Borges T., Montelongo F.J.G. (2001) Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography A 912:249-257 PubMed (11330794)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.01 mg/100 ml	Spanish red wine 1 - Canary Islands	yes	1
0.02 mg/100 ml	Spanish red wine 2 - Canary Islands	yes	1
0.01 mg/100 ml	Spanish red wine 3 - Canary Islands	yes	1
0.03 mg/100 ml	Spanish red wine 4 - Canary Islands	yes	1
0.02 mg/100 ml	Spanish red wine 5 - Canary Islands	yes	1

Teissedre P.L., Landrault N. (2000) Wine phenolics: contribution to dietary intake and bioavailability. Food Research International 33:461-467

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
4.00 mg/100 ml	French red wine - Languedoc - Merlot 1998	yes	10
0.40 mg/100 ml	French red wine - Languedoc - Cabernet-Sauvignon 1998	yes	10
0.20 mg/100 ml	French red wine - Languedoc - Grenache 1998	yes	10
0.40 mg/100 ml	French red wine - Languedoc - Syrah 1998	yes	10
0.60 mg/100 ml	French red wine - Languedoc - Egiodola 1998	yes	10

Pavia C., Bufo S.A., Scopa A., Scrano L., Guerrieri A., Cataldi T.R.I. (2001) Determination of phenolic compounds of biological interest in some Italian red wines by HPLC-DAD. Advances in Food Sciences 23:100-107

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.00 mg/100 ml	Red wine 1 - Italy - Luciana region - D'Angelo producer - Aglianico - 1997	yes	1
0.00 mg/100 ml	Red wine 2 - Italy - Luciana region - Martino producer - Aglianico - 1997	yes	1
0.00 mg/100 ml	Red wine 3 - Italy - Luciana region - Paternoster producer - Aglianico - 1997	yes	1
0.00 mg/100 ml	Red wine 4 - Italy - Luciana region - Portali producer - Aglianico - 1997	yes	1

Kilinc E., Kalkan H. (2003) High-performance liquid chromatographic determination of some phenolic acids of Turkish commercial wines: an electrochemical approach. Journal of Wine Research 14:17-23

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.00 mg/100 ml	Red wine 1 - Turkey - Ankara - Carignane - 2000	yes	1
0.00 mg/100 ml	Red wine 2 - Turkey - Mersin - Kalecik Karasi - 2000	yes	1
0.19 mg/100 ml	Red wine 3 - Turkey - Izmir (Menderes) - Grenache - 2000	yes	1
0.00 mg/100 ml	Red wine 4 - Turkey - Izmir (Cesme) - Merlot - 1999	yes	1
0.00 mg/100 ml	Red wine 5 - Turkey - Denizli - Calkarasi - 2000	yes	1
0.01 mg/100 ml	Red wine 6 - Turkey - Izmir (Cesme) - Carignane - 1999	yes	1
8.00e-04 mg/100 ml	Red wine 7 - Turkey - Ankara - Kalecik Karasi - 2000	yes	1
0.02 mg/100 ml	Red wine 8 - Turkey - Elazig - Okuzgozu/Bogazkere - 1998	yes	1
0.13 mg/100 ml	Red wine 9 - Turkey - Denizli - Cabernet Sauvignon - 1998	yes	1
0.03 mg/100 ml	Red wine 10 - Turkey - Denizli - Carignane - 2000	yes	1
0.05 mg/100 ml	Red wine 11 - Turkey - Diyarbakir - Okuzgozu - 1999	yes	1
0.05 mg/100 ml	Red wine 12 - Turkey - Denizli - Horozkarasi - 1999	yes	1
0.01 mg/100 ml	Red wine 13 - Turkey - Izmir and Elazig - Okuzgozu/Bogazkere/Carignane - 2000	yes	1

Goldberg D.M., Tsang E., Karumanchiri A., Soleas G.J. (1998) Quercetin and p-coumaric acid concentrations in commercial wines. American Journal of Enology and Viticulture 49:142-151

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.61 mg/100 ml	Red wine - Australia - Shiraz	yes	17
0.18 mg/100 ml	Red wine - Australia - Pinot Noir	yes	4
0.60 mg/100 ml	Red wine - Bordeaux - Medoc	yes	17
0.63 mg/100 ml	Red wine - Bordeaux - Libourne	yes	13
0.59 mg/100 ml	Red wine - Bordeaux - Others	yes	6
0.47 mg/100 ml	Red wine - California - Cabernet Sauvignon	yes	25
0.62 mg/100 ml	Red wine - California - Merlot	yes	9
0.38 mg/100 ml	Red wine - California - Zinfandel	yes	30
0.42 mg/100 ml	Red wine - California - Pinot Noir	yes	10
0.46 mg/100 ml	Red wine - California - Shiraz	yes	6
0.31 mg/100 ml	Red wine - Canada - Cabernet Sauvignon, Merlot	yes	18
0.33 mg/100 ml	Red wine - Canada - Merlot	yes	5
0.23 mg/100 ml	Red wine - Canada - Cabernet Sauvignon	yes	4
0.19 mg/100 ml	Red wine - Canada - Pinot Noir	yes	7
0.25 mg/100 ml	Red wine - Canada - Gamay	yes	6
0.32 mg/100 ml	Red wine - Beaujolais - 94 vintage	yes	18
0.32 mg/100 ml	Red wine - Beaujolais - 95 vintage	yes	8
0.24 mg/100 ml	Red wine - Burgundy - Beaune	yes	14
0.16 mg/100 ml	Red wine - Burgundy - Nuits	yes	12
0.19 mg/100 ml	Red wine - Burgundy - 93 vintage	yes	12
0.24 mg/100 ml	Red wine - Burgundy - <92 vintage	yes	8
0.24 mg/100 ml	Red wine - Burgundy - >93 vintage	yes	8
0.46 mg/100 ml	Red wine - Central Europe - Cabernet Sauvignon	yes	4
0.21 mg/100 ml	Red wine - Italy - Piedmont	yes	21
0.19 mg/100 ml	Red wine - Italy - Tuscany	yes	11
0.24 mg/100 ml	Red wine - Italy - Veneto	yes	26
0.11 mg/100 ml	Red wine - Italy - Merlot	yes	4
0.29 mg/100 ml	Red wine - Midi & Provence - Merlot	yes	5
0.58 mg/100 ml	Red wine - Midi & Provence - Shiraz	yes	5
0.41 mg/100 ml	Red wine - Midi & Provence - Others	yes	26
0.29 mg/100 ml	Red wine - Pacific North-West - Pinot Noir 1992	yes	4
0.22 mg/100 ml	Red wine - Pacific North-West - Pinot Noir 1993	yes	14
0.25 mg/100 ml	Red wine - Pacific North-West - Pinot Noir 1994	yes	8
0.52 mg/100 ml	Red wine - Pacific North-West - Cabernet Sauvignon, Merlot	yes	14
0.48 mg/100 ml	Red wine - Pacific North-West - Merlot	yes	5
0.67 mg/100 ml	Red wine - Pacific North-West - Cabernet Sauvignon	yes	5
0.42 mg/100 ml	Red wine - Portugal	yes	34
0.42 mg/100 ml	Red wine - Spain - Rioja	yes	11
0.43 mg/100 ml	Red wine - Spain - Others	yes	12
0.64 mg/100 ml	Red wine - South Africa - Cabernet-Sauvignon - Merlot	yes	8
0.64 mg/100 ml	Red wine - South Africa - Merlot	yes	7
0.48 mg/100 ml	Red wine - South Africa - Cabernet-Sauvignon	yes	10
0.39 mg/100 ml	Red wine - South Africa - Pinotage	yes	10
0.61 mg/100 ml	Red wine - South Africa - Shiraz	yes	7
0.26 mg/100 ml	Red wine - South Africa - Pinot Noir	yes	4
0.56 mg/100 ml	Red wine - Rhone Valley - North	yes	13
0.49 mg/100 ml	Red wine - Rhone Valley - South	yes	11
0.42 mg/100 ml	Red wine - South America - Cabernet Sauvignon	yes	23
0.45 mg/100 ml	Red wine - South America - Merlot	yes	17
0.47 mg/100 ml	Red wine - South America - Malbec	yes	5
0.47 mg/100 ml	Red wine - Australia - Cabernet Sauvignon	yes	14

Rossouw M., Marais J. (2004) The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture 25:94-104

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.93 mg/100 ml	Red wine - South African - Shiraz	yes	76
1.14 mg/100 ml	Red wine - South African - Pinotage	yes	100
0.73 mg/100 ml	Red wine - South African - Cabernet Sauvignon	yes	84

Tinttunen S., Lehtonen P. (2001) Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. European Food Research and Technology 212:390-394

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.00 mg/100 ml	Red wine - Burgundy - Organic	yes	6
0.03 mg/100 ml	Red wine - Burgundy - Normal	yes	8

La Torre G.L., Saitta M., Vilasi F., Pellicano T., Dugo G. (2006) Direct determination of phenolic compounds in Sicilian wines by liquid chromatography with PDA and MS detection. Food Chemistry 94:640-650

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.03 mg/100 ml	Red wine - Nero d'Avola - Sicile - 2002	yes	11
0.07 mg/100 ml	Red wine - Merlot - Sicile - 2002	yes	5
0.15 mg/100 ml	Red wine - Cabernet, Syrah, Petit-Verdot - Sicile - 2002	yes	6

Jandera P., Skerikova V., Rehova L., Hajek T., Baldrianova L., Skopova G., Kellner V., Horna A. (2005) RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. Journal of Separation Science 28:1005-1022 PubMed (16013828)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.82 mg/100 ml	Red wine - St Lawrence 2002 - Moravian - Czech Republic	yes	1
0.79 mg/100 ml	Red wine - Ruland Blue 2002 - Moravian - Czech Republic	yes	1

Hernandez-Borges J., Borges-Miquel T., Gonzalez-Hernandez G., Rodriguez-Delgado M.A. (2005) Rapid separation of antioxidants in food samples by coelectroosmotic CE. Chromatographia 62:271-276

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.02 mg/100 ml	Red wine	yes	1