Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
5.31 |
4.90 |
5.72 |
0.58 |
| mol/100 g |
2.73e-05 |
2.52e-05 |
2.95e-05 |
2.99e-06 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 g FW |
5.31 |
4.90 |
5.72 |
0.58 |
| mol/100 g |
2.73e-05 |
2.52e-05 |
2.95e-05 |
2.99e-06 |
Original Content Values Used to Produce Means
Selinheimo E., Kruus K., Buchert J., Hopia A., Autio K. (2006) Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs. Journal of Cereal Science 43:152-159 PubMed (18558694)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.90 mg/100 g FW
|
Wheat, spring, Finish |
no |
1 |
Sosulski F., Krygier K., Hogge L. (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry 30:337-340
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.72 mg/100 g FW
|
Neepawa wheat flour |
no |
1 |