Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
25.00 |
20.00 |
30.00 |
5.00 |
| mol/100 g |
1.39e-04 |
1.11e-04 |
1.67e-04 |
2.78e-05 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
25.00 |
20.00 |
30.00 |
5.00 |
| mol/100 g |
1.39e-04 |
1.11e-04 |
1.67e-04 |
2.78e-05 |
Original Content Values Used to Produce Means
Wang H., Provan G.J., Helliwell K. (2004) Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC. Food Chemistry 87:307-311
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
30.00 mg/100 g FW
|
Herbs - Dried leaves - Spearmint 1 |
yes |
1 |
|
20.00 mg/100 g FW
|
Herbs - Dried leaves - Spearmint 2 |
yes |
1 |
Kivilompolo M., Hyotylainen T. (2007) Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs: Characterisation and quantification of antioxidant phenolic acids. Journal of Chromatography A 1145:155-164 PubMed (17307195)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
25.00 mg/100 g FW
|
Spearmint - Mentha spicata L. |
yes |
1 |