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 |