Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
6.13 |
0.01 |
11.55 |
3.84 |
| mol/100 g |
1.59e-05 |
2.59e-08 |
2.99e-05 |
9.94e-06 |
Values calculated by aggregating data from 9
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-8'-Dehydrodiferulic acid |
mg/100 g FW |
6.13 |
0.01 |
11.55 |
3.84 |
| mol/100 g |
1.59e-05 |
2.59e-08 |
2.99e-05 |
9.94e-06 |
Original Content Values Used to Produce Means
Lempereur I., Surget A., Rouau X. (1998) Variability in dehydroferulic acid composition of durum wheat (Triticum durum Desf.) and distribution in milling fractions. Journal of Cereal Science 28:251-258
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
11.55 mg/100 g FW
|
Durum wheat semolina |
no |
9 |
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 |
|
0.04 mg/100 g FW
|
Wheat, durum, semolina, Ardente |
no |
1 |
|
0.04 mg/100 g FW
|
Wheat, durum, semolina, Primadur |
no |
1 |
|
0.04 mg/100 g FW
|
Wheat, durum, semolina, Nefer |
no |
1 |
|
0.03 mg/100 g FW
|
Wheat, durum, semolina, Nefer N+ |
no |
1 |
|
0.03 mg/100 g FW
|
Wheat, durum, semolina, Nefer N- |
no |
1 |
|
0.01 mg/100 g FW
|
Wheat, durum, semolina, Lloyd S1 |
no |
1 |
|
0.02 mg/100 g FW
|
Wheat, durum, semolina, Lloyd S2 |
no |
1 |
|
0.02 mg/100 g FW
|
Wheat, durum, semolina, Lloyd S3 |
no |
1 |