Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.53 0.52 0.54 0.01
mol/100 g 1.37e-06 1.35e-06 1.40e-06 3.66e-08

Values calculated by aggregating data from 2 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 0.53 0.52 0.54 0.01
mol/100 g 1.37e-06 1.35e-06 1.40e-06 3.66e-08

Original Content Values Used to Produce Means

Andreasen M.F., Christensen L.P., Meyer A.S., Hansen A. (2000) Ferulic acid dehydrodimers in Rye. Journal of Cereal Science 31:303-307 PubMed (25410263)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.54 mg/100 g FW Rye flour (white) no 1
Gallardo C., Jimenez L., Garcia-Conesa M.-T. (2006) Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chemistry 99:455-463
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.52 mg/100 g FW Rye, white flour no 1