Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.10 |
0.08 |
0.13 |
0.02 |
| mol/100 g |
2.72e-07 |
2.07e-07 |
3.36e-07 |
4.59e-08 |
Values calculated by aggregating data from 8
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-5'-Dehydrodiferulic acid |
mg/100 g FW |
0.10 |
0.08 |
0.13 |
0.02 |
| mol/100 g |
2.72e-07 |
2.07e-07 |
3.36e-07 |
4.59e-08 |
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 |
|
0.13 mg/100 g FW
|
Wheat, durum, white flour, Ardente |
no |
1 |
|
0.13 mg/100 g FW
|
Wheat, durum, white flour, Primadur |
no |
1 |
|
0.10 mg/100 g FW
|
Wheat, durum, white flour, Nefer |
no |
1 |
|
0.11 mg/100 g FW
|
Wheat, durum, white flour, Nefer N+ |
no |
1 |
|
0.10 mg/100 g FW
|
Wheat, durum, white flour, Nefer N- |
no |
1 |
|
0.08 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S1 |
no |
1 |
|
0.09 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S2 |
no |
1 |
|
0.10 mg/100 g FW
|
Wheat, durum, white flour, Lloyd S3 |
no |
1 |