Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.09 |
0.03 |
0.13 |
0.04 |
| mol/100 ml |
4.76e-07 |
1.54e-07 |
6.69e-07 |
2.32e-07 |
Values calculated by aggregating data from 4
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 ml |
0.09 |
0.03 |
0.13 |
0.04 |
| mol/100 ml |
4.76e-07 |
1.54e-07 |
6.69e-07 |
2.32e-07 |
Original Content Values Used to Produce Means
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 |
|
0.13 mg/100 ml
|
Irish stout 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 |
|
0.03 mg/100 ml
|
Beer, dark |
yes |
1 |
Madigan D., McMurrough I., Smyth M.R. (1994) Rapid determination of 4-vinyl guaiacol and ferulic acid in beers and worts by high-performance liquid chromatography. Journal of the Society for Brewing Chemists 52:152-155
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.09 mg/100 ml
|
Beer, dark |
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 |
|
0.12 mg/100 ml
|
Beer, dark |
yes |
1 |