Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
8.88 |
4.41 |
12.00 |
2.44 |
| mol/100 g |
2.51e-05 |
1.24e-05 |
3.39e-05 |
6.90e-06 |
Values calculated by aggregating data from 9
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
4.52 |
2.24 |
6.10 |
1.24 |
| mol/100 g |
1.27e-05 |
6.33e-06 |
1.72e-05 |
3.51e-06 |
Original Content Values Used to Produce Means
Mattila P., Kumpulainen J. (2002) Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection. Journal of Agricultural and Food Chemistry 50:3660-3667 PubMed (12059140)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
12.00 mg/100 g FW
|
Carrot |
no |
4 |
Alasalvar C., Grigor J.M., Zhang D., Quantick P.C., Shahidi F. (2001) Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry 49:1410-1416 PubMed (11312873)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
8.50 mg/100 g FW
|
Carrot (topped, tailed, discolored spots grated) - Orange |
no |
1 |
|
4.41 mg/100 g FW
|
Carrot (topped, tailed, discolored spots grated) - Yellow |
no |
1 |
|
4.47 mg/100 g FW
|
Carrot (topped, tailed, discolored spots grated) - White |
no |
1 |
Andlauer W., Stumpf C., Hubert M., Rings A., Fuerst P. (2003) Influence of cooking process on phenolic marker compounds of vegetables. International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
6.70 mg/100 g FW
|
Carrot - Fresh - Sample 2 - Edible parts - Scraped - Raw |
no |
1 |
|
9.80 mg/100 g FW
|
Carrot - Fresh - Sample 3 - Edible parts - Scraped - Raw |
no |
1 |
|
8.26 mg/100 g FW
|
Carrot - Fresh - Sample 4 - Edible parts - Scraped - Raw |
no |
1 |
|
7.43 mg/100 g FW
|
Carrot - Fresh - Sample 5 - Edible parts - Scraped - Raw |
no |
1 |
|
9.03 mg/100 g FW
|
Carrot - Fresh - Sample 1 - Edible parts - Scraped - Raw |
no |
1 |