Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.13 |
0.00 |
0.57 |
0.20 |
| mol/100 g |
7.96e-07 |
0.00 |
3.47e-06 |
1.22e-06 |
Values calculated by aggregating data from 10
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-Coumaric acid |
mg/100 g FW |
0.13 |
0.00 |
0.57 |
0.20 |
| mol/100 g |
7.96e-07 |
0.00 |
3.47e-06 |
1.22e-06 |
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 |
|
0.00 mg/100 g FW
|
Tomato |
no |
7 |
Martinez-Valverde I., Periago M.J., Provan G., Chesson A. (2002) Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture 82:323-330
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.11 mg/100 g FW
|
Tomato - Rambo |
no |
1 |
|
0.12 mg/100 g FW
|
Tomato - Senior |
no |
1 |
|
0.40 mg/100 g FW
|
Tomato - Ramillete |
no |
1 |
|
0.00 mg/100 g FW
|
Tomato - Liso |
no |
1 |
|
0.25 mg/100 g FW
|
Tomato - Pera |
no |
1 |
|
0.23 mg/100 g FW
|
Tomato - Canario |
no |
1 |
|
0.41 mg/100 g FW
|
Tomato - Durina |
no |
1 |
|
0.57 mg/100 g FW
|
Tomato - Daniella |
no |
1 |
|
0.00 mg/100 g FW
|
Tomato - Remate |
no |
1 |