Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 91.49 29.88 105.66 15.43
mol/100 g 4.71e-04 1.54e-04 5.44e-04 7.95e-05

Values calculated by aggregating data from 20 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Ferulic acid mg/100 g FW 91.49 29.88 105.66 15.43
mol/100 g 4.71e-04 1.54e-04 5.44e-04 7.95e-05

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
91.80 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
97.11 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
105.66 mg/100 g FW Rye, whole grain no 1
100.26 mg/100 g FW Rye, whole grain no 1
99.36 mg/100 g FW Rye, whole grain no 1
99.27 mg/100 g FW Rye, whole grain no 1
98.28 mg/100 g FW Rye, whole grain no 1
98.19 mg/100 g FW Rye, whole grain no 1
97.38 mg/100 g FW Rye, whole grain no 1
97.38 mg/100 g FW Rye, whole grain no 1
96.03 mg/100 g FW Rye, whole grain no 1
95.13 mg/100 g FW Rye, whole grain no 1
93.60 mg/100 g FW Rye, whole grain no 1
91.62 mg/100 g FW Rye, whole grain no 1
90.27 mg/100 g FW Rye, whole grain no 1
90.00 mg/100 g FW Rye, whole grain no 1
88.92 mg/100 g FW Rye, whole grain no 1
85.05 mg/100 g FW Rye, whole grain no 1
84.69 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
29.88 mg/100 g FW Rye, whole grain no 1