Table 1.
Contents of ellagitannins and ellagic acid in fruits, nuts, and beverages.
| Food Product | ETs/EA | Content | Reference |
|---|---|---|---|
| Fruits | |||
| Raspberry fruit (Rubus idaeus L.) | Sanguiin H-10 | 0.62 mg/g dw * | [26] |
| Sanguiin H-6 | 9.56 mg/g dw | [26] | |
| Lambertianin C | 9.79 mg/g dw | [26] | |
| Ellagic acid | 0.31 mg/g dw | [26] | |
| Blackberry fruit (Rubus fruticosus L.) | Lambertianin C | 11.0 mg/100 g rw ** | [30] |
| Lambertianin A | 39.8 mg/100 g rw | [30] | |
| Ellagic acid | 11.8 mg/100 g rw | [30] | |
| Strawberry (Fragaria × ananassa Duch.)—fruits of six cultivars | Pedunculagin | 0.24–1.38 mg/g dw | [29] |
| Potentillin | 0–1.69 mg/g dw | [29] | |
| Casuarictin | 0.12–1.30 mg/g dw | [29] | |
| Sanguiin H-6 | 0.12–1.55 mg/g dw | [29] | |
| Agrimoniin | 0.89–13.11 mg/g dw | [29] | |
| Fragariin A | 0.34–1.47 mg/g dw | [29] | |
| Pomegranate (Punica granatum L.)—peels of seven cultivars | Pedunculagin | 8.2–11.8 mg/g dw | [27] |
| α-punicalagin | 17.4–24.7 mg/g dw | [27] | |
| β-punicalagin | 25.3–32.9 mg/g dw | [27] | |
| β-punicalin | 3.1–7.1 mg/g dw | [27] | |
| Ellagic acid hexoside | 2.9–6.3 mg/g dw | [27] | |
| Galloyl-HHDP-gluconic acid | 1.1–1.7 mg/g dw | [27] | |
| Galloyl-HHDP-hexoside | 1.0–2.8 mg/g dw | [27] | |
| HHDP-hexoside | 1.7–3.2 mg/g dw | [27] | |
| Ellagic acid | 2.1–5.3 mg/g dw | [27] | |
| Mango peel and seed (Mangifera indica L.) | Valoneic acid dilactone | Not mentioned | [59] |
| Ellagic acid | 1.13–13.67 mg/100 g dw | [60] | |
| Costa Rican guava peel and flesh (Psidium friedrichsthalianum Nied.) |
Geraniin isomer 1 | 120.6 mg/100 g dw (peel, flesh) | [28] |
| Geraniin isomer 2 | 9.3 mg/100 g dw (peel); 103.9 mg/100 g dw (flesh) | [28] | |
| Castalagin isomer 1 | 28.3 mg/100 g dw (peel); 39.6 mg/100 g dw (flesh) | [28] | |
| Castalagin isomer 2 | 84.6 mg/100 g dw (peel); 41.7 mg/100 g dw (flesh) | [28] | |
| Muscadine grapes (Vitis rotundifolia Michx.) | Sanguiin H-5 | 0.03–0.91 mg/g | [48] |
| Ellagic acid | 32.1 mg/100 g fw # (seed); 59.1–61.5 mg/100 g fw (skin); 14.63–17.70 mg/100 g fw (fruit) | [61] | |
| Jabuticaba (Myrciaria cauliflora Mart.) | Castalagin | 78.4 mg/100 g fruit fw | [62] |
| Vescalagin | 28.7 mg/100 g fruit fw | [62] | |
| Pedunculagin | 9.8 mg/100 g fruit fw | [62] | |
| Yellow grumixama fruit (Eugenia brasilienses Lam.—γ variety) | Castalagin/vescalagin, pedunculagin, strictinin, potentillin/casuarictin | 92 mg EAE ##/100 g fw | [63] |
| Purple grumixama fruit (Eugenia brasilienses Lam.—α variety) | Pedunculagin, strictinin, potentillin/casuarictin, tellimagrandin I | 82−243 mg EAE/100 g fw | [63] |
| Camu-camu (Myrciaria dubia (Kunth) McVaugh) | Alnusiin | Not mentioned | [53] |
| Java plum/black plum fruit (Syzygium cumini (L.) Skeels) | Vescalagin | 0–1.0 mg/g dw | [64] |
| Galloyl dihexahydroxydiphenoyl glucose | 1.0–7.5 mg/g dw | [64] | |
| Digalloyl dihexahydroxydiphenoyl glucose | 0.97–5.6 mg/g dw | [64] | |
| Ellagic acid | 1.1–11.9 mg/g dw | [64] | |
| Nuts | |||
| Walnuts (Juglans regia L.)—pellicle of six cultivars | Pedunculagin/casuariin (2 isomers) | 3.1–13.3 mg/g fw | [31] |
| Strictinin/isostrictinin (3 isomers) | 1.9–9.6 mg/g fw | [31] | |
| Trigalloyl-HHDP-glucose (4 isomers) | 2.9–27.5 mg/g fw | [31] | |
| Tellimagrandin 1 (3 isomers) | 3.1–27.9 mg/g fw | [31] | |
| Pterocarinin A | 0.5–2.8 mg/g fw | [31] | |
| Castalagin/vescalagin | 9.5–35.9 mg/g fw | [31] | |
| bis-HHDP-glucose derivative | 20.2–26.1 mg/g fw | [31] | |
| Casuarin/casuarictin | 8.6–39.8 mg/g fw | [31] | |
| Ellagic acid | 17.5–23.3 mg/g fw | [31] | |
| Pecans (Carya illinoinensis (Wangenh.) K.Koch) | Valoneic acid dilactone | 9.45 μg/g acetonic crude extract | [65] |
| Ellagic acid | 132.0 μg/g acetonic crude extract | [65] | |
| Chestnut (Castanea sativa Mill.)—peels of cultivar Longal | Vescalagin | 67.5–109.4 μg/g dw | [32] |
| Castalagin | 49.6–100.4 μg/g dw | [32] | |
| Ellagic acid | 47.6–3542.6 μg/g dw | [32] | |
| Beverages | |||
| Red oak-aged wines | Castalagin | 0.61–11.8 mg/L | [57] |
| 0.07–11.43 mg/L | [17] | ||
| Vescalagin | 0.194–6.4 mg/L | [57] | |
| 0.06–1.32 mg/L | [17] | ||
| Grandinin | 0.36–3.4 mg/L | [57] | |
| 0.02–0.63 mg/L | [17] | ||
| Roburin A | 0.01–0.24 mg/L | [17] | |
| Roburins B + C | 0.07–1.56 mg/L | [17] | |
| Roburin D | 0.04–0.91 mg/L | [17] | |
| Roburin E | 0.115–2.08 mg/L | [57] | |
| 0.02–0.79 mg/L | [17] | ||
| Ellagic acid | 7.88–11.61 mg/L | [66] | |
| White oak-aged wines | Castalagin | 0.328 mg/L | [57] |
| Vescalagin | 0.14 mg/L | [57] | |
| Grandinin | 0.061 mg/L | [57] | |
| Rosé oak-aged wines | Castalagin | 4.69 mg/L | [57] |
| Vescalagin | 2.3 mg/L | [57] | |
| Grandinin | 3.5 mg/L | [57] | |
| Roburin E | 1.5 mg/L | [57] | |
| Cognac eaux-de-vie | β-1-O-ethylvescalagin | 1.1 mg/L | [18] |
| β-1-O-ethylvescalin | 0.73–4.66 mg/L | [18] | |
| Brandy tannin A | 0.77–10.28 mg/L | [18] | |
| 0.4–4.2 mg/L | [67] | ||
| Brandy tannin B | 0.5–5.50 mg/L | [18] | |
| Castalagin | 1.34–4.90 mg/L | [18] | |
| Vescalagin | 0.06–0.64 mg/L | [18] | |
| Grandinin | 0.11–1.50 mg/L | [18] | |
| Roburin A | 0.01–0.07 mg/L | [18] | |
| Roburin B | 0.01–0.17 mg/L | [18] | |
| Roburin C | 0.03–0.61 mg/L | [18] | |
| Roburin D | 0.26–1.48 mg/L | [18] | |
| Roburin E | 0.03–0.61 mg/L | [18] | |
| Commercial cognac | β-1-O-ethylvescalin | 0.87–1.58 mg/L | [18] |
| Brandy tannin A | 1.7–3.38 mg/L | [18] | |
| 0.03–7.7 mg/L | [67] | ||
| Brandy tannin B | 0.37–1.21 mg/L | [18] |
* dw—dry weight; ** rw—raw material; # fw—fresh weight; ## EAE—ellagic acid equivalents (total ellagitannin content expressed as total ellagic acid); HHDP—hexahydroxydiphenic acid.