Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 123.55 62.23 184.87 86.72
mol/100 g 6.36e-04 3.20e-04 9.52e-04 4.47e-04

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 123.55 62.23 184.87 86.72
mol/100 g 6.36e-04 3.20e-04 9.52e-04 4.47e-04

Original Content Values Used to Produce Means

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
184.87 mg/100 g FW Maize, white no 1
Bakan B., Bily A.C., Melcion D., Cahagnier B., Regnault-Roger C., Philogène B.J.R., Richard-Molard D. (2003) Possible role of plant phenolics in the production of trichothecenes by Fusarium graminearum strains on different fractions of maize kernels. Journal of Agricultural and Food Chemistry 51:2826-2831 PubMed (12696980)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
62.23 mg/100 g FW Maize, degermed grain no 1