Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
11.05 |
7.20 |
13.00 |
2.61 |
| mol/100 g |
1.96e-05 |
1.28e-05 |
2.30e-05 |
4.63e-06 |
Values calculated by aggregating data from 4
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Apigenin |
mg/100 g FW |
5.29 |
3.45 |
6.23 |
1.25 |
| mol/100 g |
9.39e-06 |
6.12e-06 |
1.10e-05 |
2.22e-06 |
Original Content Values Used to Produce Means
Asenstorfer R.E., Wang Y., Mares D.J. (2006) Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science 43:108-119
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
13.00 mg/100 g FW
|
Bread wheat refined flour, variety Avocet |
no |
1 |
|
12.10 mg/100 g FW
|
Bread wheat refined flour, variety Canna |
no |
1 |
|
7.20 mg/100 g FW
|
Bread wheat refined flour, variety Sunco |
no |
1 |
|
11.90 mg/100 g FW
|
Bread wheat refined flour, variety Sunvale |
no |
1 |