Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.51 |
0.30 |
0.70 |
0.17 |
| mol/100 g |
1.57e-06 |
9.19e-07 |
2.15e-06 |
5.06e-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 |
| p-Coumaric acid |
mg/100 g FW |
0.26 |
0.15 |
0.35 |
0.08 |
| mol/100 g |
7.90e-07 |
4.63e-07 |
1.08e-06 |
2.55e-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 |
|
0.30 mg/100 g FW
|
Blackcurrant - Ni 70 |
no |
1 |
|
0.70 mg/100 g FW
|
Blackcurrant - Ni 76 |
no |
1 |
|
0.50 mg/100 g FW
|
Blackcurrant - Silmu |
no |
1 |
Maatta K.R., Kamal-Eldin A., Torronen A.R. (2003) High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. Journal of Agricultural and Food Chemistry 51:6736-6744 PubMed (14582969)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.55 mg/100 g FW
|
Blackcurrant - Ribes nigrum - Ojebyn - Black |
no |
1 |