Showing details for content value of Resveratrol in Pistachio, dehulled

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 g FW	0.11	9.00e-03	0.16	0.05
mol/100 g	4.94e-07	3.95e-08	7.02e-07	2.25e-07

Values calculated by aggregating data from 7 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone	Units	Average	Min	Max	Standard Deviation
Resveratrol	mg/100 g FW	0.11	9.00e-03	0.16	0.05
	mol/100 g	4.94e-07	3.95e-08	7.02e-07	2.25e-07

Original Content Values Used to Produce Means

Tokusoglu O., Unal M.K., Yemis F. (2005) Determination of the phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography-mass spectro. Journal of Agricultural and Food Chemistry 53:5003-5009

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
9.00e-03 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Uzun	no	1
0.10 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Kirmizi	no	1
0.14 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Halebi	no	1
0.16 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Ohadi	no	1
0.15 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Siirt	no	1
0.10 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Izmir market 1b	no	1
0.13 mg/100 g FW	Pistachio - Seed coat removed - P. vera L. - Manisa market 1b	no	1

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