Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 829.00 450.00 1000.00 259.78
mol/100 g 2.30e-03 1.25e-03 2.78e-03 7.21e-04

Values calculated by aggregating data from 4 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Caffeic acid mg/100 g FW 414.50 225.00 500.00 129.89
mol/100 g 1.15e-03 6.24e-04 1.39e-03 3.60e-04
3,4-Dihydroxyphenyl-2-oxypropanoic acid mg/100 g FW 414.14 224.80 499.56 129.77
mol/100 g 1.15e-03 6.24e-04 1.39e-03 3.60e-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
1000.00 mg/100 g FW Herb extracts - Thyme - Thyme vulgaris 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
870.00 mg/100 g FW Herbs - Dried leaves - Thyme 1 yes 1
450.00 mg/100 g FW Herbs - Dried leaves - Thyme 2 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
996.00 mg/100 g FW Thyme - Thyme vulgaris L. yes 1