Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
45.06 |
23.69 |
96.00 |
16.12 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 29
different samples
from
9 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Ninfali P., Mea G., Giorgini S., Rocchi M., Bacchiocca M. (2005) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition 93:257-266 PubMed (15788119)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
32.30 mg/100 g FW
|
Vegetables - Tomato - S. Marzano - Solanum lycopersicum L. - Fresh |
no |
4 |
|
31.30 mg/100 g FW
|
Vegetables - Tomato - Sarom - Solanum lycopersicum L. - Fresh |
no |
4 |
Martinez-Valverde I., Periago M.J., Provan G., Chesson A. (2002) Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture 82:323-330
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
27.25 mg/100 g FW
|
Tomato - Rambo |
no |
1 |
|
25.91 mg/100 g FW
|
Tomato - Senior |
no |
1 |
|
40.92 mg/100 g FW
|
Tomato - Ramillete |
no |
1 |
|
30.42 mg/100 g FW
|
Tomato - Liso |
no |
1 |
|
49.86 mg/100 g FW
|
Tomato - Pera |
no |
1 |
|
35.58 mg/100 g FW
|
Tomato - Canario |
no |
1 |
|
31.59 mg/100 g FW
|
Tomato - Durina |
no |
1 |
|
37.98 mg/100 g FW
|
Tomato - Daniella |
no |
1 |
|
45.30 mg/100 g FW
|
Tomato - Remate |
no |
1 |
Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. (2004) Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 84:1553-1561
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
35.00 mg/100 g FW
|
Vegetables - Tomato - Lycopersicon esculentum Mill - MST/32 |
no |
1 |
Chun O.K., Dae-Ok K., Smith N., Schroeder D., Jae Taek H., Chang Yong L. (2005) Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of the Science of Food and Agriculture 85:1715-1724
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
23.69 mg/100 g FW
|
Tomatoes - Supermarket - Edible portion |
yes |
1 |
Kaur C., Kapoor H.C. (2002) Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37:153-161
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
96.00 mg/100 g FW
|
Fresh vegetables - Markets - Tomato - Lycopersicon esculentum - Edible portion |
yes |
1 |
Cieslik E., Greda A., Adamus W. (2006) Contents of polyphenols in fruit and vegetables. Food Chemistry 94:135-142 PubMed (25046077)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
62.00 mg/100 g FW
|
Tomato |
yes |
1 |
Gitanjali, Yasoda Devi P., Shiva Prakash M. (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. Journal of Food Science and Technology 41:666-668
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
63.91 mg/100 g FW
|
Tomato - Lycopersicon esculentum - Raw |
no |
1 |
Chassy A.W., Linh B., Renaud E.N.C., van Horn M., Mitchell A.E. (2006) Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers. Journal of Agricultural and Food Chemistry 54:8244-8252 PubMed (17032035)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
30.70 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Conventional - 2003 |
no |
1 |
|
34.80 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Conventional - 2004 |
no |
1 |
|
40.60 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Conventional - 2005 |
no |
1 |
|
44.00 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Organic - 2003 |
no |
1 |
|
36.70 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Organic - 2004 |
no |
1 |
|
33.10 mg/100 g FW
|
Tomato - L. esculentum - Burbank - Organic - 2005 |
no |
1 |
|
34.40 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Conventional - 2003 |
no |
1 |
|
31.60 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Conventional - 2004 |
no |
1 |
|
37.30 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Conventional - 2005 |
no |
1 |
|
38.10 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Organic - 2003 |
no |
1 |
|
32.90 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Organic - 2004 |
no |
1 |
|
33.60 mg/100 g FW
|
Tomato - L. esculentum - Ropreco - Organic - 2005 |
no |
1 |
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz D.B., Gebhardt S.E., Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
80.00 mg/100 g FW
|
|
no |
7 |