Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.04 |
0.00 |
0.10 |
0.05 |
| mol/100 g |
2.11e-07 |
0.00 |
5.55e-07 |
2.89e-07 |
Values calculated by aggregating data from 5
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
0.04 |
0.00 |
0.10 |
0.05 |
| mol/100 g |
2.11e-07 |
0.00 |
5.55e-07 |
2.89e-07 |
Original Content Values Used to Produce Means
Sosulski F., Krygier K., Hogge L. (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry 30:337-340
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.09 mg/100 g FW
|
Oats, white |
no |
1 |
Dimberg L.H., Theander O., Lingnert H. (1993) Avenanthramides - a group of phenolic antioxidants in oats. Cereal Chemistry 70:637-641 PubMed (21598950)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.10 mg/100 g FW
|
Outer endosperm, unsteamed |
no |
1 |
|
0.00 mg/100 g FW
|
Outer endosperm, steamed |
no |
1 |
|
0.00 mg/100 g FW
|
Inner endosperm, unsteamed |
no |
1 |
|
0.00 mg/100 g FW
|
Inner endosperm, steamed |
no |
1 |