Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
448.40 |
371.90 |
540.00 |
85.12 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 4
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Benvenuti S., Pellati F., Melegari M., Bertelli D. (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. Journal of Food Science 69:164-169
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
501.60 mg/100 g FW
|
Redcurrant - Ribes rubrum L. - Rotet |
no |
1 |
|
380.10 mg/100 g FW
|
Redcurrant - Ribes rubrum L. - Red Lake |
no |
1 |
|
371.90 mg/100 g FW
|
Redcurrant - Ribes rubrum L. - Rosetta |
no |
1 |
Wu X., Gu L., Prior R.L., McKay S. (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry 52:7846-7856 PubMed (15612766)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
540.00 mg/100 g FW
|
Redcurrant fruit - Ribes rubrum |
no |
1 |