Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
9.36 |
0.19 |
21.44 |
10.92 |
| mol/100 g |
2.08e-05 |
4.23e-07 |
4.77e-05 |
2.43e-05 |
Values calculated by aggregating data from 3
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Cyanidin |
mg/100 g FW |
5.98 |
0.12 |
13.70 |
6.98 |
| mol/100 g |
1.33e-05 |
2.70e-07 |
3.05e-05 |
1.55e-05 |
Original Content Values Used to Produce Means
Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. (1997) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73:207-213
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
21.44 mg/100 g FW
|
Blackberry - Rubus fruticosus - Jam 1 |
yes |
1 |
|
6.46 mg/100 g FW
|
Blackberry - Rubus fruticosus - Jam 2 |
yes |
1 |
|
0.19 mg/100 g FW
|
Blackberry - Rubus fruticosus - Jam 3 |
yes |
1 |