Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.12 |
0.35 |
2.42 |
1.13 |
| mol/100 g |
2.50e-06 |
7.79e-07 |
5.39e-06 |
2.51e-06 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
0.72 |
0.22 |
1.55 |
0.72 |
| mol/100 g |
1.60e-06 |
4.98e-07 |
3.44e-06 |
1.61e-06 |
Original Content Values Used to Produce Means
Wang H., Nair M.G., Iezzoni A.F., Strasburg G.M., Booren A.M., Gray J.I. (1997) Quantification and characterization of anthocyanins in Balaton tart cherries. Journal of Agricultural and Food Chemistry 45:2556-2560
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.42 mg/100 g FW
|
Tart cherry - Balaton - Fresh |
no |
1 |
|
0.35 mg/100 g FW
|
Tart cherry - Montmorency - Fresh |
no |
1 |
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.60 mg/100 g FW
|
Sour cherry - Fresh fruit - Balaton |
no |
1 |