Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
900.67 |
562.00 |
1430.00 |
464.35 |
| mol/100 g |
2.50e-03 |
1.56e-03 |
3.97e-03 |
1.29e-03 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
450.33 |
281.00 |
715.00 |
232.17 |
| mol/100 g |
1.25e-03 |
7.80e-04 |
1.98e-03 |
6.44e-04 |
| 3,4-Dihydroxyphenyl-2-oxypropanoic acid |
mg/100 g FW |
449.94 |
280.75 |
714.37 |
231.97 |
| mol/100 g |
1.25e-03 |
7.79e-04 |
1.98e-03 |
6.44e-04 |
Original Content Values Used to Produce Means
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 |
|
1430.00 mg/100 g FW
|
Herbs - Dried leaves - Spearmint 1 |
yes |
1 |
|
710.00 mg/100 g FW
|
Herbs - Dried leaves - Spearmint 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 |
|
562.00 mg/100 g FW
|
Spearmint - Mentha spicata L. |
yes |
1 |