Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
4.05 |
1.89 |
5.85 |
0.88 |
| mol/100 g |
2.47e-05 |
1.15e-05 |
3.56e-05 |
5.34e-06 |
Values calculated by aggregating data from 20
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-Coumaric acid |
mg/100 g FW |
4.05 |
1.89 |
5.85 |
0.88 |
| mol/100 g |
2.47e-05 |
1.15e-05 |
3.56e-05 |
5.34e-06 |
Original Content Values Used to Produce Means
Andreasen M.F., Christensen L.P., Meyer A.S., Hansen A. (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.04 mg/100 g FW
|
Rye, whole grain |
no |
1 |
Boskov Hansen H., Andreasen M.F., Nielsen M.M., Larsen L.M., Bach Knudsen K.E., Meyer A.S., Christensen L.P., Hansen A. (2002) Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology 214:33-42
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.15 mg/100 g FW
|
Rye whole meal |
no |
1 |
Andreasen M.F., Christensen L.P., Meyer A.S., Hansen A. (2000) Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cerealeL.) varieties. Journal of Agricultural and Food Chemistry 48:2837-2842 PubMed (11032481)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.50 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.96 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.96 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
4.86 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
4.32 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.42 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
5.85 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
4.05 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
5.40 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.96 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.33 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.51 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.69 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
4.50 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
4.41 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.42 mg/100 g FW
|
Rye, whole grain |
no |
1 |
|
3.78 mg/100 g FW
|
Rye, whole grain |
no |
1 |
Delcour J.A., Vinkx C.J.A., Vanhamel S., Block G.G.A.G. (1989) Combined monitoring of UV absorbance and fluorescence intensity as a diagnostic criterion in reversed-phase high-performance liquid chromatographic separations of natural phenolic acids. Chromatography 467:149-157
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.89 mg/100 g FW
|
Rye, whole grain |
no |
1 |