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