Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 9.67 2.90 20.00 5.69
mol/100 g 5.37e-05 1.61e-05 1.11e-04 3.16e-05

Values calculated by aggregating data from 6 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Caffeic acid mg/100 g FW 9.67 2.90 20.00 5.69
mol/100 g 5.37e-05 1.61e-05 1.11e-04 3.16e-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
7.10 mg/100 g FW Herb extracts - Rosemary - Rosmarinus officinalis L. yes 1
Proestos C., Komaitis M. (2006) Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics. Journal of Food Quality 29:567-582
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.90 mg/100 g FW Aromatic plants - Dried (25°C for 10 days) - Rosmarinus officinalis no 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
10.00 mg/100 g FW Herbs - Dried leaves - Rosemary 1 yes 1
10.00 mg/100 g FW Herbs - Dried leaves - Rosemary 2 yes 1
20.00 mg/100 g FW Herbs - Dried leaves - Rosemary 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
8.00 mg/100 g FW Rosemary - Rosmarinus officinalis L. yes 1