Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
107.91 |
42.60 |
190.10 |
46.78 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 7
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Vinson, J.A., Su, X., Zubik, L., Bose, P. (2001) Phenol antioxidant quantity and quality in food : fruits. Journal of Agricultural and Food Chemistry 49:5315-5321 PubMed (23688142)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
87.00 mg/100 g FW
|
Pear |
no |
1 |
Siddiq M., Cash J.N. (2000) Physico-chemical properties of polyphenol oxidase from d'anjou and Bartlett pears (Pyrus communis L.). Journal of Food Processing and Preservation 24:353-364
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
42.60 mg/100 g FW
|
Pear - D'Anjou |
no |
1 |
|
78.00 mg/100 g FW
|
Pear - Bartlett |
no |
1 |
Imeh U., Khokhar S. (2002) Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry 50:6301-6306 PubMed (12381107)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
63.30 mg/100 g FW
|
Pear - Conference |
no |
12 |
|
190.10 mg/100 g FW
|
Pear - Forelle |
no |
12 |
|
96.70 mg/100 g FW
|
Pear - Peckham's |
no |
12 |
|
91.20 mg/100 g FW
|
Pear - Taylor's |
no |
12 |