Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
9.47 |
4.38 |
14.57 |
7.21 |
| mol/100 g |
1.54e-05 |
7.10e-06 |
2.36e-05 |
1.17e-05 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
4.41 |
2.04 |
6.78 |
3.35 |
| mol/100 g |
7.15e-06 |
3.31e-06 |
1.10e-05 |
5.44e-06 |
Original Content Values Used to Produce Means
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 |
|
14.57 mg/100 g FW
|
Red currant - Ribes x pallidum - Red Dutch - Red |
no |
1 |
Wu X., Gu L., Prior R.L., McKay S. (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry 52:7846-7856 PubMed (15612766)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.38 mg/100 g FW
|
Redcurrant fruit - Ribes rubrum |
no |
1 |