Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
202.23 |
136.00 |
305.10 |
62.30 |
| mol/100 g |
5.71e-04 |
3.84e-04 |
8.61e-04 |
1.76e-04 |
Values calculated by aggregating data from 7
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
102.83 |
69.15 |
155.14 |
31.68 |
| mol/100 g |
2.90e-04 |
1.95e-04 |
4.38e-04 |
8.94e-05 |
Original Content Values Used to Produce Means
Romani A., Pinelli P., Cantini C., Cimato A., Heimler D. (2006) Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chemistry 95:221-225
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
305.10 mg/100 g FW
|
Artichoke heads - Raw - Violetto di Toscana |
no |
1 |
|
142.50 mg/100 g FW
|
Artichoke heads - Raw - Terom |
no |
1 |
Curadi M., Picciarelli P., Lorenzi R., Graifenberg A., Ceccarelli N. (2005) Antioxidant activity and phenolic compounds in the edible parts of early and late italian artichoke (Cynara scolymus L.) varieties. Italian Journal of Food Science 17:33-44
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
153.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Sicilia (Early cv) - Raw - Mature stage |
no |
1 |
|
215.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Provenza (Early cv) - Raw - Mature stage |
no |
1 |
|
218.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Locale di Mola (Early cv) - Raw - Mature stage |
no |
1 |
|
136.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Terom (Late cv) - Raw - Mature stage |
no |
1 |
|
246.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Grato 1 (Late cv) - Raw - Mature stage |
no |
1 |