Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.17 0.00 0.25 0.08
mol/100 g 8.82e-07 0.00 1.29e-06 3.95e-07

Values calculated by aggregating data from 8 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Ferulic acid mg/100 g FW 0.17 0.00 0.25 0.08
mol/100 g 8.82e-07 0.00 1.29e-06 3.95e-07

Original Content Values Used to Produce Means

Peyron S., Surget A., Mabile, F., Autran J.C., Rouau X., Abecassis J. (2002) Evaluation of tissue dissociation of durum wheat grain (Triticum durum Desf.) generated by the milling process. Journal of Cereal Science 36:199-208
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.19 mg/100 g FW Wheat, durum, white flour, Ardente no 1
0.00 mg/100 g FW Wheat, durum, white flour, Primadur no 1
0.19 mg/100 g FW Wheat, durum, white flour, Nefer no 1
0.18 mg/100 g FW Wheat, durum, white flour, Nefer N+ no 1
0.19 mg/100 g FW Wheat, durum, white flour, Nefer N- no 1
0.14 mg/100 g FW Wheat, durum, white flour, Lloyd S1 no 1
0.23 mg/100 g FW Wheat, durum, white flour, Lloyd S2 no 1
0.25 mg/100 g FW Wheat, durum, white flour, Lloyd S3 no 1