Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 8.59 0.56 18.56 5.14
mol/100 g 2.43e-05 1.58e-06 5.24e-05 1.45e-05

Values calculated by aggregating data from 8 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Caffeic acid mg/100 g FW 4.37 0.28 9.44 2.61
mol/100 g 1.23e-05 8.04e-07 2.66e-05 7.37e-06

Original Content Values Used to Produce Means

Silva B.M., Andrade P.B., Ferreres F., Domingues A.L., Seabra R.M., Ferreira M.A. (2002) Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel). Journal of Agricultural and Food Chemistry 50:4615-4618 PubMed (20192210)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
7.96 mg/100 g FW Quince pulp - Amarante no 1
9.83 mg/100 g FW Quince pulp - Baiao no 1
5.47 mg/100 g FW Quince pulp - Vila Real no 1
0.56 mg/100 g FW Quince pulp - Bragan├ža no 1
10.80 mg/100 g FW Quince pulp - Covilha no 1
6.57 mg/100 g FW Quince pulp - Viseu no 1
18.56 mg/100 g FW Quince pulp - Pinhel no 1
Silva B.M., Branquinho-Andrade P., Goncalves A.C., Seabra R.M., Oliveira M.B., Ferreira M.A. (2004) Influence of jam processing upon contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology 218:385-389
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
9.00 mg/100 g FW Quince Pulp no 1