Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.10 |
0.04 |
0.13 |
0.05 |
| mol/100 g |
5.15e-07 |
2.06e-07 |
6.69e-07 |
2.68e-07 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 g FW |
0.10 |
0.04 |
0.13 |
0.05 |
| mol/100 g |
5.15e-07 |
2.06e-07 |
6.69e-07 |
2.68e-07 |
Original Content Values Used to Produce Means
Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.13 mg/100 g FW
|
Rice, whole grain |
no |
1 |
Kato H., Ohta T., Tsugita T., Hosaka Y. (1983) Effect of parboiling on texture and flavor components of cooked rice. Journal of Agricultural and Food Chemistry 31:818-823
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.04 mg/100 g FW
|
Rice, brown, whole grain, milled, raw (not (par)boiled) |
no |
1 |
|
0.13 mg/100 g FW
|
Rice, brown, whole grain, milled, raw (not (par)boiled) |
no |
1 |