Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 6.13 1.00e-02 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 1.00e-02 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