Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.13 |
0.00 |
0.20 |
0.10 |
| mol/100 g |
3.53e-07 |
0.00 |
5.64e-07 |
2.70e-07 |
Values calculated by aggregating data from 4
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
0.06 |
0.00 |
0.10 |
0.05 |
| mol/100 g |
1.79e-07 |
0.00 |
2.87e-07 |
1.37e-07 |
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 |
|
0.20 mg/100 g FW
|
Blackcurrant - Ni 70 |
no |
1 |
|
0.10 mg/100 g FW
|
Blackcurrant - Ni 76 |
no |
1 |
|
0.20 mg/100 g FW
|
Blackcurrant - Silmu |
no |
1 |
Ehala S., Vaher M., Kaljurand M. (2005) Characterization of Phenolic Profiles of Northern European Berries by Capillary Electrophoresis and Determination of their Antioxidant Activity. Journal of Agricultural and Food Chemistry 53:6484-6490 PubMed (16076138)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Blackcurrant - Ribes nigrum |
no |
1 |