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