Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.52 |
0.52 |
0.52 |
0.00 |
| mol/100 g |
3.09e-06 |
3.09e-06 |
3.09e-06 |
0.00 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Vanillic acid |
mg/100 g FW |
0.52 |
0.52 |
0.52 |
0.00 |
| mol/100 g |
3.09e-06 |
3.09e-06 |
3.09e-06 |
0.00 |
Original Content Values Used to Produce Means
Gallardo C., Jimenez L., Garcia-Conesa M.-T. (2006) Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chemistry 99:455-463
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.52 mg/100 g FW
|
Rye, white flour |
no |
1 |
|
0.52 mg/100 g FW
|
Rye, white flour |
no |
1 |