Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.45 |
0.29 |
0.54 |
0.12 |
| mol/100 g |
2.29e-06 |
1.49e-06 |
2.78e-06 |
6.19e-07 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 g FW |
0.45 |
0.29 |
0.54 |
0.12 |
| mol/100 g |
2.29e-06 |
1.49e-06 |
2.78e-06 |
6.19e-07 |
Original Content Values Used to Produce Means
Weidner S., Amarowicz R., Karamac M., Dabrowski G. (1999) Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting. European Food Research and Technology 210:109-113
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.54 mg/100 g FW
|
Rye caryopsis, Dankowskie Zlote |
no |
1 |
|
0.54 mg/100 g FW
|
Rye caryopsis, Amilo |
no |
1 |
Weidner, S., Amarowicz R., Karamac, M., Fraczek E. (2000) Changes in endogenous phenolic acids during development of Secale cereale caryopses and after dehydration treatment of unripe rye grains. Plant physiology and biochemistry 38:595-602
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.41 mg/100 g FW
|
Rye caryopses |
no |
1 |
Boskov Hansen H., Andreasen M.F., Nielsen M.M., Larsen L.M., Bach Knudsen K.E., Meyer A.S., Christensen L.P., Hansen A. (2002) Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology 214:33-42
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.29 mg/100 g FW
|
Rye whole meal |
no |
1 |