Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.33 |
0.00 |
0.99 |
0.40 |
| mol/100 g |
2.03e-06 |
0.00 |
6.03e-06 |
2.46e-06 |
Values calculated by aggregating data from 5
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-Coumaric acid |
mg/100 g FW |
0.33 |
0.00 |
0.99 |
0.40 |
| mol/100 g |
2.03e-06 |
0.00 |
6.03e-06 |
2.46e-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 |
|
0.99 mg/100 g FW
|
Rye flour (white) |
no |
1 |
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 |
|
0.34 mg/100 g FW
|
Rye, white flour |
no |
1 |
|
0.00 mg/100 g FW
|
Rye, white flour |
no |
1 |
|
0.34 mg/100 g FW
|
Rye, white flour |
no |
1 |
|
0.00 mg/100 g FW
|
Rye, white flour |
no |
1 |