Showing details for content value of Polyphenols, total in Cloves Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 16047.50 11320.00 24390.00 5730.62
mol/100 g 0.00 0.00 0.00 0.00

Values calculated by aggregating data from 4 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation

Original Content Values Used to Produce Means

Shan B., Cai Y.Z., Sun M., Corke H. (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry 53:7749-7759 PubMed (16190627)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
14380.00 mg/100 g FW Spices - Myristicaceae - Clove - Dried - Bud - Eugenia caryophylata Thunb. yes 1
Bamdad F., Kadivar M., Keramat J. (2006) Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil. International Journal of Food Science and Technology 41:20-27
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
24390.00 mg/100 g FW Spices - Dried clove buds - E. caryophyllata Tunb. yes 1
Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. (2007) Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. Journal of Food Science and Technology 44:357-359
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
14100.00 mg/100 g FW Spices - Clove - Syzygium aromaticum yes 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
11320.00 mg/100 g FW Cloves, ground no 1