Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
70.03 |
47.89 |
96.00 |
25.76 |
| mol/100 ml |
1.98e-04 |
1.35e-04 |
2.71e-04 |
7.27e-05 |
Values calculated by aggregating data from 4
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 ml |
35.61 |
24.35 |
48.81 |
13.10 |
| mol/100 ml |
1.01e-04 |
6.87e-05 |
1.38e-04 |
3.70e-05 |
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 |
|
96.00 mg/100 ml
|
Coffee, drink |
yes |
1 |
Fujioka K., Shibamoto T. (2006) Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity. Journal of Agricultural and Food Chemistry 54:6054-6058
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
88.35 mg/100 ml
|
Coffee, regular |
yes |
1 |
Nardini M., Cirillo E., Natella F., Scaccini C. (2002) Absorption of phenolic acids in humans after coffee consumption. Journal of Agricultural and Food Chemistry 50:5735-5741 PubMed (21538847)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
47.89 mg/100 ml
|
Coffee brew |
yes |
1 |
Nardini M., Cirillo E., Natella F., Mencarelli D., Comisso A., Scaccini C. (2002) Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid. Food Chemistry 79:119-124
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
47.89 mg/100 ml
|
Coffee brew |
yes |
1 |