Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 38.43 7.18 131.45 41.30
mol/100 g 1.14e-04 2.12e-05 3.89e-04 1.22e-04

Values calculated by aggregating data from 20 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
p-Coumaric acid mg/100 g FW 18.65 3.48 63.78 20.04
mol/100 g 5.51e-05 1.03e-05 1.89e-04 5.92e-05

Original Content Values Used to Produce Means

Moeller B., Herrmann K. (1983) Quinic acid esters of hydroxycinnamic acids in stone and pome fruit. Phytochemistry 22:477-481
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
18.30 mg/100 g FW Sweet cherry - Souvenir de Charme no 1
21.80 mg/100 g FW Sweet cherry - Maibigarreau no 1
10.20 mg/100 g FW Sweet cherry - Grosse Schwarze Knorpel no 1
Gao L., Mazza G. (1995) Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries. Journal of Agricultural and Food Chemistry 43:343-346
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
42.67 mg/100 g FW Sweet cherry - Bing no 1
46.99 mg/100 g FW Sweet cherry - Lambert no 1
131.45 mg/100 g FW Sweet cherry - Sam no 1
32.54 mg/100 g FW Sweet cherry - Stella no 1
84.00 mg/100 g FW Sweet cherry - Summit no 1
76.34 mg/100 g FW Sweet cherry - Sylvia no 1
23.02 mg/100 g FW Sweet cherry - Van no 1
64.83 mg/100 g FW Sweet cherry - 2C-61-22 no 1
126.08 mg/100 g FW Sweet cherry - 13N-7-70 no 1
108.44 mg/100 g FW Sweet cherry - 13S-10-40 no 1
94.24 mg/100 g FW Sweet cherry - 13S-39-51 no 1
Mozetic B., Trebse P., Simcic M., Hribar J. (2004) Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.). LWT - Food Science and Technology 37:123-128
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
10.84 mg/100 g FW Sweet cherry - Petrovka - 70 DAF no 1
Mozetic B., Trebse P., Hribar J. (2002) Determination and quantitation of anthocyanins and hydroxycinnamic acids in different cultivars of sweet cherries (Prunus avium L.) from Nova Gorica region (Slovenia). Food Technology and Biotechnology 40:207-212
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
8.15 mg/100 g FW Dark sweet cherry - Lambert no 3
7.67 mg/100 g FW Dark sweet cherry - Bing no 3
7.18 mg/100 g FW Dark sweet cherry - Stella Compact no 3
48.36 mg/100 g FW Dark sweet cherry - Napoleon no 3
15.67 mg/100 g FW Dark sweet cherry - Petrovka no 3