Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.10 |
0.00 |
0.20 |
0.14 |
| mol/100 g |
2.81e-07 |
0.00 |
5.61e-07 |
3.97e-07 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 g FW |
0.05 |
0.00 |
0.11 |
0.08 |
| mol/100 g |
1.53e-07 |
0.00 |
3.06e-07 |
2.16e-07 |
Original Content Values Used to Produce Means
Schuster B., Herrmann K. (1985) Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry 24:2761-2764
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Strawbery - Tago |
no |
1 |
|
0.20 mg/100 g FW
|
Strawbery - Litessa |
no |
1 |