Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.27 |
0.08 |
1.10 |
0.43 |
| mol/100 g |
1.61e-06 |
4.76e-07 |
6.54e-06 |
2.58e-06 |
Values calculated by aggregating data from 5
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Vanillic acid |
mg/100 g FW |
0.27 |
0.08 |
1.10 |
0.43 |
| mol/100 g |
1.61e-06 |
4.76e-07 |
6.54e-06 |
2.58e-06 |
Original Content Values Used to Produce Means
Emmons C.L., Peterson D.M., Paul G.L. (1999) Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.50 mg/100 g FW
|
Steamed and kiln-dried groat flour |
no |
1 |
|
1.10 mg/100 g FW
|
Undried (green) groat flour |
no |
1 |
Dimberg L.H., Molteberg E.L., Solheim R., Frohlich W. (1996) Variation in oat groats due to variety, storage and heat treatment. I. Phenolic compounds. Journal of Cereal Science 24:263-272
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.17 mg/100 g FW
|
Milled oat groats, processed with hulls |
no |
3 |
|
0.08 mg/100 g FW
|
Milled oat groats, processed without hulls |
no |
3 |
Zielinski H., Kozlowska H., Lewczuk B. (2001) Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technologies 2:159-169
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.09 mg/100 g FW
|
Oats, raw |
no |
1 |