Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
48.88 |
8.70 |
67.10 |
24.21 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 5
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Chaovanalikit A., Wrolstad R.E. (2004) Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science 69:67-72
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
8.70 mg/100 g FW
|
Sour cherry - Montmorency - Fresh |
no |
1 |
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
45.00 mg/100 g FW
|
Sour cherry - Fresh fruit - Balaton |
no |
1 |
|
56.80 mg/100 g FW
|
Sour cherry - Fresh fruit - Karneol |
no |
1 |
|
67.10 mg/100 g FW
|
Sour cherry - Fresh fruit - Kroeker |
no |
1 |
|
66.80 mg/100 g FW
|
Sour cherry - Fresh fruit - Northstar |
no |
1 |