Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
180.66 |
24.70 |
686.40 |
142.34 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 17
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
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 |
|
50.37 mg/100 g FW
|
Sweet corn - Supermarket - Edible portion |
yes |
1 |
Stratil P., Klejdus B., Kuban V. (2006) Determination of total content of phenolic compounds and their antioxidant activity in vegetables - evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry 54:607-616 PubMed (16448157)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
686.40 mg/100 g FW
|
Maize delicates, frozen - Local market - Edible parts |
yes |
1 |
Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
264.35 mg/100 g FW
|
Corn, whole grain |
no |
1 |
Wende L., Wei C.V., White P.J., Beta T. (2007) High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. Journal of Agricultural and Food Chemistry 55:291-298 PubMed (17227056)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
147.92 mg/100 g FW
|
Typical corn, F1-T1 |
no |
1 |
|
147.92 mg/100 g FW
|
Typical corn, F1-T1 |
no |
1 |
|
147.92 mg/100 g FW
|
Typical corn, F1-T1 |
no |
1 |
|
182.32 mg/100 g FW
|
Waxy corn, F2-W |
no |
1 |
|
175.44 mg/100 g FW
|
Waxy corn, F2-W |
no |
1 |
|
184.90 mg/100 g FW
|
Waxy corn, F2-W |
no |
1 |
|
129.00 mg/100 g FW
|
Typical corn, F3-T2 |
no |
1 |
|
78.26 mg/100 g FW
|
Typical corn, F3-T2 |
no |
1 |
|
135.88 mg/100 g FW
|
Typical corn, F3-T2 |
no |
1 |
|
178.02 mg/100 g FW
|
High-amylose corn, F4-HA |
no |
1 |
|
172.00 mg/100 g FW
|
High-amylose corn, F4-HA |
no |
1 |
|
154.80 mg/100 g FW
|
High-amylose corn, F4-HA |
no |
1 |
Asami D.K., Hong Y.-J., Barrett D.M., Mitchell A.E. (2003) Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry 51:1237-1241 PubMed (14709028)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
24.70 mg/100 g FW
|
Maize, conventionally grown and frozen |
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 |
|
211.00 mg/100 g FW
|
|
no |
1 |