Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 9.36 0.19 21.44 10.92
mol/100 g 2.08e-05 4.23e-07 4.77e-05 2.43e-05

Values calculated by aggregating data from 3 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Cyanidin mg/100 g FW 5.98 0.12 13.70 6.98
mol/100 g 1.33e-05 2.70e-07 3.05e-05 1.55e-05

Original Content Values Used to Produce Means

Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. (1997) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73:207-213
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
21.44 mg/100 g FW Blackberry - Rubus fruticosus - Jam 1 yes 1
6.46 mg/100 g FW Blackberry - Rubus fruticosus - Jam 2 yes 1
0.19 mg/100 g FW Blackberry - Rubus fruticosus - Jam 3 yes 1