Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.15 |
0.02 |
0.58 |
0.20 |
| mol/100 g |
6.70e-07 |
8.76e-08 |
2.54e-06 |
8.79e-07 |
Values calculated by aggregating data from 7
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Resveratrol |
mg/100 g FW |
0.15 |
0.02 |
0.58 |
0.20 |
| mol/100 g |
6.70e-07 |
8.76e-08 |
2.54e-06 |
8.79e-07 |
Original Content Values Used to Produce Means
Kolouchova-Hanzlikova I., Melzoch K., Filip V., Smidrkal J. (2004) Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chemistry 87:151-158
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.07 mg/100 g FW
|
Blue grape - Czech - Cabernet Sauvignon |
no |
1 |
|
0.58 mg/100 g FW
|
Blue grape - Czech - Laurot |
no |
1 |
|
0.07 mg/100 g FW
|
Blue grape - Czech - Merlot |
no |
1 |
|
0.07 mg/100 g FW
|
Blue grape - Czech - Neronet |
no |
1 |
|
0.23 mg/100 g FW
|
Blue grape - Czech - Pinot Noir |
no |
1 |
|
0.03 mg/100 g FW
|
Blue grape - Czech - Tintet |
no |
1 |
Bavaresco L., Fregoni M., Trevisan M., Mattivi F., Vrhovsek U., Falchetti R. (2002) The occurrence of the stilbene piceatannol in grapes. Vitis 41:133-136
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.02 mg/100 g FW
|
Grape - Vitis vinifera L. - Cabernet Sauvignon |
no |
1 |