Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.10 0.00 0.22 0.07
mol/100 ml 6.02e-07 0.00 1.34e-06 4.22e-07

Values calculated by aggregating data from 25 different samples from 9 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
p-Coumaric acid mg/100 ml 0.10 0.00 0.22 0.07
mol/100 ml 6.02e-07 0.00 1.34e-06 4.22e-07

Original Content Values Used to Produce Means

Jandera P., Skerikova V., Rehova L., Hajek T., Baldrianova L., Skopova G., Kellner V., Horna A. (2005) RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. Journal of Separation Science 28:1005-1022 PubMed (16013828)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 ml Beer - Kronenburg 1664 - France yes 1
0.07 mg/100 ml Beer - Bud Budweiser - Italy yes 1
0.10 mg/100 ml Beer - Zipfer Original, premium - Austria yes 1
0.22 mg/100 ml Beer - Veltins - Germany yes 1
0.00 mg/100 ml Beer - Heineken - Netherlands yes 1
0.00 mg/100 ml Beer - Budweiser Burgerbrau - Czech Republic yes 1
0.00 mg/100 ml Beer - Stella Artois Premium - Belgium yes 1
0.20 mg/100 ml Beer - Pilsner Urquell - Czech Republic yes 1
0.02 mg/100 ml Beer - Amstel - Netherlands yes 1
0.03 mg/100 ml Beer - Pilot - Sweet wort - Research institute - Czech Republic no 1
0.19 mg/100 ml Beer - Bitburger Premium Pils - Germany yes 1
0.03 mg/100 ml Beer - Pilot - Hopped wort - Research institute - Czech Republic no 1
Montanari L., Perretti G., Natella F., Guidi A., Fantozzi P. (1999) Organic and phenolic acids in beer. LWT - Food Science and Technology 32:535-539 PubMed (25745209)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.70e-03 mg/100 ml Italian lager beer no 1
0.01 mg/100 ml Italian lager beer no 1
Nardini M., Ghiselli A. (2004) Determination of free and bound phenolic acids in beer. Food Chemistry 84:137-143 PubMed (25308670)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.07 mg/100 ml Italian beer yes 1
0.07 mg/100 ml Austrian beer yes 1
0.03 mg/100 ml German beer yes 1
Bartolomé B., Pena-Neira A., Gomez-Cordoves C. (2000) Phenolics and related substances in alcohol-free beers. European Food Research and Technology 210:419-423
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.07 mg/100 ml Standard beer, Spanish, German, Danish, alcohol 5% yes 1
Floridi S., Montanari L., Marconi O., Fantozzi P. (2003) Determination of free phenolic acids in wort and beer by coulometric array detection. Journal of Agricultural and Food Chemistry 51:1548-1554 PubMed (12617582)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.13 mg/100 ml Italian lager beer yes 23
0.13 mg/100 ml Italian lager beer yes 1
Rehova L., Skerikova V., Jandera P. (2004) Optimisation of gradient HPLC analysis of phenolic compounds and favonoids in beer using a CoulArray detector. Journal of Separation Science 27:1345-1359
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 ml light lager beer Platan 11 yes 1
0.16 mg/100 ml Lowenbrau premium yes 1
Hayes P., Smyth M.R., McMurrough I. (1987) Comparison of electrochemical and ultraviolet detection methods in high-performance-liquid-chromatography for the determination of phenolic compounds commonly found in beers. Part 2. Analysis of beers. Analyst 112:1205-1207 PubMed (3425922)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.05 mg/100 ml Irish Lager beer yes 1
Vanbeneden N., Delvaux F., Delvaux F.R. (2006) Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection. Journal of Chromatography A 1136:237-242 PubMed (17109870)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.14 mg/100 ml Pilsner yes 1
McMurrough I., Roche G.G., Cleary K.G. (1984) Phenolic acids in beers and worts. Journal of the Institute of Brewing 90:181-187 PubMed (25664918)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.06 mg/100 ml Beer, lager yes 1