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 - Bragança |
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 |