Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.45 |
0.20 |
0.70 |
0.35 |
| mol/100 g |
3.26e-06 |
1.45e-06 |
5.07e-06 |
2.56e-06 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Hydroxybenzoic acid |
mg/100 g FW |
0.45 |
0.20 |
0.70 |
0.35 |
| mol/100 g |
3.26e-06 |
1.45e-06 |
5.07e-06 |
2.56e-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 |
|
0.70 mg/100 g FW
|
Steamed and kiln-dried groat flour |
no |
1 |
|
0.20 mg/100 g FW
|
Undried (green) groat flour |
no |
1 |