Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
12.55 |
9.10 |
14.28 |
2.99 |
| mol/100 ml |
6.46e-05 |
4.69e-05 |
7.35e-05 |
1.54e-05 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 ml |
12.55 |
9.10 |
14.28 |
2.99 |
| mol/100 ml |
6.46e-05 |
4.69e-05 |
7.35e-05 |
1.54e-05 |
Original Content Values Used to Produce Means
Mattila P., Hellstrom J., Torronen R. (2006) Phenolic acids in berries, fruits, and beverages. Journal of Agricultural and Food Chemistry 54:7193-7199 PubMed (25646848)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
9.10 mg/100 ml
|
Coffee |
yes |
1 |
Nardini M., Cirillo E., Natella F., Scaccini C. (2002) Absorption of phenolic acids in humans after coffee consumption. Journal of Agricultural and Food Chemistry 50:5735-5741 PubMed (21538847)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
14.28 mg/100 ml
|
Coffee brew |
yes |
1 |
Nardini M., Cirillo E., Natella F., Mencarelli D., Comisso A., Scaccini C. (2002) Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid. Food Chemistry 79:119-124
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
14.28 mg/100 ml
|
Coffee brew |
yes |
1 |