Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.79 |
0.37 |
1.30 |
0.43 |
| mol/100 g |
2.43e-06 |
1.13e-06 |
3.98e-06 |
1.33e-06 |
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 |
0.40 |
0.19 |
0.65 |
0.22 |
| mol/100 g |
1.22e-06 |
5.70e-07 |
2.00e-06 |
6.69e-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 |
|
1.30 mg/100 g FW
|
Redcurrant - Fay's Prolific |
no |
1 |
|
1.00 mg/100 g FW
|
Redcurrant - Red Lake |
no |
1 |
|
0.50 mg/100 g FW
|
Redcurrant - Heinemanns Spatlese |
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 |
|
0.37 mg/100 g FW
|
Red currant - Ribes x pallidum - Red Dutch - Red |
no |
1 |