Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2518.67 |
2100.00 |
3196.00 |
592.02 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Madsen H.L., Nielsen B.R., Bertelsen G., Skibsted L.H. (1996) Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry 57:331-337
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3196.00 mg/100 g FW
|
Spices - Dried leaves - Rosemary - Rosmarinus officinalis |
no |
1 |
Proestos C., Chorianopoulos N., Nychas G.J.E., Komaitis M. (2005) RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. Journal of Agricultural and Food Chemistry 53:1190-1195 PubMed (22344920)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2100.00 mg/100 g FW
|
Labiateae - Dried (25 °C in the dark) - Rosmarinus officinalis - Leaves |
no |
1 |
Proestos C., Komaitis M. (2006) Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics. Journal of Food Quality 29:567-582
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2260.00 mg/100 g FW
|
Aromatic plants - Dried (25°C for 10 days) - Rosmarinus officinalis |
no |
1 |