Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.57 0.00 1.50 0.61
mol/100 g 1.61e-06 0.00 4.23e-06 1.73e-06

Values calculated by aggregating data from 6 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Caffeic acid mg/100 g FW 0.29 0.00 0.76 0.31
mol/100 g 8.20e-07 0.00 2.15e-06 8.79e-07

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
1.50 mg/100 g FW Red raspberry - Frozen no 8
Mullen W., Stewart A.J., Lean M.E.J., Gardner P., Duthie G.G., Crozier A. (2002) Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. Journal of Agricultural and Food Chemistry 50:5197-5201 PubMed (12188629)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Raspberry - Rubus idaeus L. - Ample - Fresh no 3
0.00 mg/100 g FW Raspberry - Rubus idaeus L. - Ample - Frozen no 3
0.00 mg/100 g FW Raspberry - Rubus idaeus L. - Ample - Store no 3
0.00 mg/100 g FW Raspberry - Rubus idaeus L. - Ample - Home no 3
Wada L., Boxin O. (2002) Antioxidant activity and phenolic content of Oregon caneberries. Journal of Agricultural and Food Chemistry 50:3495-3500 PubMed (12033817)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Red raspberry - Rubus idaeus no 1