Showing details for content value of Petunidin 3-O-(6''-p-coumaroyl-glucoside) in Wine [Red] Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.39 0.01 1.16 0.38
mol/100 ml 6.19e-07 1.60e-08 1.85e-06 6.03e-07

Values calculated by aggregating data from 12 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Petunidin mg/100 ml 0.20 5.07e-03 0.59 0.19
mol/100 ml 3.14e-07 8.11e-09 9.40e-07 3.06e-07
p-Coumaric acid mg/100 ml 0.10 2.62e-03 0.30 0.10
mol/100 ml 1.62e-07 4.20e-09 4.87e-07 1.58e-07

Original Content Values Used to Produce Means

De Villiers A., Vanhoenacker G., Majek P., Sandra P. (2004) Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. Journal of Chromatography A 1054:195-204 PubMed (15553144)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.01 mg/100 ml Red wine - South Africa - Cabernet Sauvignon yes 13
0.25 mg/100 ml Red wine - South Africa - Merlot yes 10
0.12 mg/100 ml Red wine - South Africa - Pinotage yes 11
0.26 mg/100 ml Red wine - South Africa - Ruby Cab yes 10
0.11 mg/100 ml Red wine - South Africa - Shiraz yes 11
Rossouw M., Marais J. (2004) The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture 25:94-104
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.50 mg/100 ml Red wine - South African - Shiraz yes 76
0.27 mg/100 ml Red wine - South African - Pinotage yes 100
0.27 mg/100 ml Red wine - South African - Cabernet Sauvignon yes 84
Dugo P., Favoino O., Presti M.l., Luppino R., Dugo G., Mondello L. (2004) Determination of anthocyanins and related components in red wines by micro- and capillary HPLC. Journal of Separation Science 27:1458-1466 PubMed (15638153)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.30 mg/100 ml Red wine - Cabernet Sauvignon yes 1
Gonzalez-Neves G., Gomez-Cordoves C., Barreiro L. (2001) [Anthocyanic composition of Tannat, Cabernet Sauvignon and Merlot young red wines from Uruguay.]. Journal of Wine Research 12:125-133
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.16 mg/100 ml Red wine - Tannat - Uruguay yes 18
0.91 mg/100 ml Red wine - Cabernet Sauvignon - Uruguay yes 12
0.97 mg/100 ml Red wine - Merlot - Uruguay yes 11