Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.93 |
0.00 |
2.90 |
1.67 |
| mol/100 g |
5.46e-06 |
0.00 |
8.18e-06 |
4.73e-06 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
0.98 |
0.00 |
1.47 |
0.85 |
| mol/100 g |
2.77e-06 |
0.00 |
4.16e-06 |
2.40e-06 |
Original Content Values Used to Produce Means
Schuster B., Herrmann K. (1985) Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry 24:2761-2764
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Strawbery - Tago |
no |
1 |
|
0.00 mg/100 g FW
|
Strawbery - Litessa |
no |
1 |
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 |
|
2.90 mg/100 g FW
|
Strawberry - Frozen |
no |
4 |