Dugo P., Favoino O., Presti M.l., Luppino R., Dugo G., Mondello L. (2004) Determination of anthocyanins and related components in red wines by micro- and capillary HPLC. Journal of Separation Science 27:1458-1466 PubMed (15638153)

Abbreviation: DUGO 2004

Pubmed ID: 15638153

Food Composition

This publication was used to obtain 14 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
1.21 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.09 mg/100 ml Red wine - Cabernet Sauvignon yes 1
1.78 mg/100 ml Red wine - Cabernet Sauvignon yes 1
1.26 mg/100 ml Red wine - Cabernet Sauvignon yes 1
17.80 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.28 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.29 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.68 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.69 mg/100 ml Red wine - Cabernet Sauvignon yes 1
11.29 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.18 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.30 mg/100 ml Red wine - Cabernet Sauvignon yes 1
0.18 mg/100 ml Red wine - Cabernet Sauvignon yes 1
4.47 mg/100 ml Red wine - Cabernet Sauvignon yes 1