Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.28 |
0.00 |
2.87 |
0.53 |
| mol/100 ml |
1.58e-06 |
0.00 |
1.59e-05 |
2.96e-06 |
Values calculated by aggregating data from 27
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 ml |
0.28 |
0.00 |
2.87 |
0.53 |
| mol/100 ml |
1.58e-06 |
0.00 |
1.59e-05 |
2.96e-06 |
Original Content Values Used to Produce Means
Garcia-Parrilla M.C., Gonzalez G.A., Heredia F.J., Troncoso A.M. (1997) Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry 45:3487-3492
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.21 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Jerez wine |
yes |
42 |
|
0.02 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Condado wine |
yes |
18 |
|
0.10 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Montilla-Moriles wine |
yes |
8 |
|
0.26 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Jerez wine |
yes |
7 |
|
0.03 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Montilla-Moriles wine |
yes |
4 |
|
0.04 mg/100 ml
|
Vinegar - Spain - Quick acetification - Substrate wine not known |
yes |
13 |
Alonso A.M., Castro R., Rodriguez M.C., Guillen D.A., Barroso C.G. (2004) Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols. Food Research International 37:715-721
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.31 mg/100 ml
|
Vinegar - Not aged in wood - V1 |
yes |
1 |
|
0.53 mg/100 ml
|
Vinegar - Not aged in wood - V2 |
yes |
1 |
|
0.31 mg/100 ml
|
Vinegar - Not aged in wood - V3 |
yes |
1 |
|
0.27 mg/100 ml
|
Vinegar - Not aged in wood - V4 |
yes |
1 |
|
0.06 mg/100 ml
|
Vinegar - Not aged in wood - V5 |
yes |
1 |
|
0.66 mg/100 ml
|
Vinegar - Aged in wood - V1-W |
yes |
1 |
|
0.47 mg/100 ml
|
Vinegar - Aged in wood - V2-W |
yes |
1 |
|
0.29 mg/100 ml
|
Vinegar - Aged in wood - V3-W |
yes |
1 |
|
0.36 mg/100 ml
|
Vinegar - Aged in wood - V4-W |
yes |
1 |
|
0.39 mg/100 ml
|
Vinegar - Aged in wood - V5-W |
yes |
1 |
|
0.40 mg/100 ml
|
Vinegar - Aged in wood - V6-W |
yes |
1 |
|
0.28 mg/100 ml
|
Vinegar - Aged in wood - V7-W |
yes |
1 |
Natera R., Castro R., Valme-Garcia-Moreno M.d., Hernandez M.J., Garcia-Barroso C. (2003) Chemometric studies of vinegars from different raw materials and processes of production. Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.34 mg/100 ml
|
Vinegar - From white wine - Aged in wood |
yes |
28 |
|
0.22 mg/100 ml
|
Vinegar - From white wine - Without aging in wood |
yes |
27 |
|
2.87 mg/100 ml
|
Vinegar - Balsamic - Aged in wood |
yes |
6 |
|
0.49 mg/100 ml
|
Vinegar - Red wine - Aged in wood |
yes |
2 |
|
0.27 mg/100 ml
|
Vinegar - Red wine - Without aging in wood |
yes |
4 |
|
0.12 mg/100 ml
|
Vinegar - Honey |
yes |
2 |
|
0.00 mg/100 ml
|
Vinegar - Alcohol |
yes |
2 |
|
0.00 mg/100 ml
|
Vinegar - Malt |
yes |
1 |
|
0.13 mg/100 ml
|
Vinegar - Apple |
yes |
11 |