Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 987.20 916.00 1100.00 75.23
mol/100 g 2.74e-03 2.54e-03 3.05e-03 2.09e-04

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 493.60 458.00 550.00 37.61
mol/100 g 1.37e-03 1.27e-03 1.53e-03 1.04e-04
3,4-Dihydroxyphenyl-2-oxypropanoic acid mg/100 g FW 493.17 457.60 549.52 37.58
mol/100 g 1.37e-03 1.27e-03 1.53e-03 1.04e-04

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
920.00 mg/100 g FW Herb extracts - Rosemary - Rosmarinus 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
1000.00 mg/100 g FW Herbs - Dried leaves - Rosemary 1 yes 1
1000.00 mg/100 g FW Herbs - Dried leaves - Rosemary 2 yes 1
1100.00 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
916.00 mg/100 g FW Rosemary - Rosmarinus officinalis L. yes 1