Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
26.40 |
11.00 |
40.00 |
10.92 |
| mol/100 g |
1.47e-04 |
6.11e-05 |
2.22e-04 |
6.06e-05 |
Values calculated by aggregating data from 5
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
26.40 |
11.00 |
40.00 |
10.92 |
| mol/100 g |
1.47e-04 |
6.11e-05 |
2.22e-04 |
6.06e-05 |
Original Content Values Used to Produce Means
Kivilompolo M., Oburka V., Hyotylainen T. (2007) Comparison of GC-MS and LC-MS methods for the analysis of antioxidant phenolic acids in herbs. Analytical and Bioanalytical Chemistry 388:881-887 PubMed (17468851)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
21.00 mg/100 g FW
|
Herb extracts - Sage - Salvia officinalis L. |
yes |
1 |
Wang H., Provan G.J., Helliwell K. (2004) Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC. Food Chemistry 87:307-311
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
30.00 mg/100 g FW
|
Herbs - Dried leaves - Sage 1 |
yes |
1 |
|
30.00 mg/100 g FW
|
Herbs - Dried leaves - Sage 2 |
yes |
1 |
|
40.00 mg/100 g FW
|
Herbs - Dried leaves - Sage 3 |
yes |
1 |
Kivilompolo M., Hyotylainen T. (2007) Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs: Characterisation and quantification of antioxidant phenolic acids. Journal of Chromatography A 1145:155-164 PubMed (17307195)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
11.00 mg/100 g FW
|
Sage - Salvia officinalis L. |
yes |
1 |