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