Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.26 |
0.01 |
1.41 |
0.28 |
| mol/100 ml |
1.36e-06 |
5.15e-08 |
7.26e-06 |
1.47e-06 |
Values calculated by aggregating data from 51
different samples
from
13 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Ferulic acid |
mg/100 ml |
0.26 |
0.01 |
1.41 |
0.28 |
| mol/100 ml |
1.36e-06 |
5.15e-08 |
7.26e-06 |
1.47e-06 |
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 |
|
0.26 mg/100 ml
|
Beer - Kronenburg 1664 - France |
yes |
1 |
|
0.27 mg/100 ml
|
Beer - Bud Budweiser - Italy |
yes |
1 |
|
0.14 mg/100 ml
|
Beer - Zipfer Original, premium - Austria |
yes |
1 |
|
0.03 mg/100 ml
|
Beer - Veltins - Germany |
yes |
1 |
|
0.60 mg/100 ml
|
Beer - Heineken - Netherlands |
yes |
1 |
|
0.52 mg/100 ml
|
Beer - Budweiser Burgerbrau - Czech Republic |
yes |
1 |
|
0.04 mg/100 ml
|
Beer - Stella Artois Premium - Belgium |
yes |
1 |
|
0.67 mg/100 ml
|
Beer - Pilsner Urquell - Czech Republic |
yes |
1 |
|
0.07 mg/100 ml
|
Beer - Amstel - Netherlands |
yes |
1 |
|
0.13 mg/100 ml
|
Beer - Pilot - Sweet wort - Research institute - Czech Republic |
no |
1 |
|
0.26 mg/100 ml
|
Beer - Bitburger Premium Pils - Germany |
yes |
1 |
|
0.13 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 |
|
0.01 mg/100 ml
|
Italian lager beer |
no |
1 |
|
0.02 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 |
|
0.23 mg/100 ml
|
Italian beer |
yes |
1 |
|
0.18 mg/100 ml
|
Austrian beer |
yes |
1 |
|
0.13 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 |
|
0.13 mg/100 ml
|
Standard beer, Spanish, German, Danish, alcohol 5% |
yes |
1 |
Andersen M.L., Outtrup H., Skibsted L.H. (2000) Potential antioxidants in beer assessed by ESR spin trapping. Journal of Agricultural and Food Chemistry 48:3106-3111 PubMed (10956077)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.34 mg/100 ml
|
Lager beer A, Caminant malt |
no |
1 |
|
0.33 mg/100 ml
|
Lager beer B, Alexis malt (=normal catechin and proanthocyanidins) |
no |
1 |
|
0.23 mg/100 ml
|
Lager beer C, no sulfite |
no |
1 |
|
0.16 mg/100 ml
|
Lager beer D, commercial |
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 |
|
0.23 mg/100 ml
|
Italian lager beer |
yes |
1 |
|
0.24 mg/100 ml
|
Italian lager beer |
yes |
23 |
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 |
|
0.63 mg/100 ml
|
light lager beer Platan 11 |
yes |
1 |
|
0.03 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 |
|
0.18 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 |
|
0.22 mg/100 ml
|
Pilsner |
yes |
1 |
Coghe S., Benoot K., Delvaux F., Vanderhaegen B., Delvaux F.R. (2004) Ferulic acid release and 4-vinylguaiacol formation during brewing and ferrmentation: indications for feruloyl estrease activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 52:602-608
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.20 mg/100 ml
|
Pilsner P1 |
yes |
1 |
|
0.64 mg/100 ml
|
Pilsner P2 |
yes |
1 |
|
0.59 mg/100 ml
|
Strong blond beer SB1 |
yes |
1 |
|
0.13 mg/100 ml
|
Strong blond beer SB2 |
yes |
1 |
|
0.19 mg/100 ml
|
Strong blond beer SB3 |
yes |
1 |
|
0.12 mg/100 ml
|
Strong blond beer SB4 |
yes |
1 |
|
0.21 mg/100 ml
|
Strong blond beer SB5 |
yes |
1 |
|
0.15 mg/100 ml
|
Strong blond beer SB6 |
yes |
1 |
|
0.94 mg/100 ml
|
Strong blond beer SB7 |
yes |
1 |
|
1.21 mg/100 ml
|
Strong blond beer SB8 |
yes |
1 |
|
1.41 mg/100 ml
|
Strong blond beer SB9 |
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 |
|
0.11 mg/100 ml
|
Beer, lager |
yes |
1 |
Szwajgier D., Pielecki J., Targonski Z. (2005) The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. Journal of the Institute of Brewing 111:372-379
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.19 mg/100 ml
|
Beer, Poland, EB, fresh |
yes |
1 |
|
0.11 mg/100 ml
|
Beer, Poland, Zywiec, fresh |
yes |
1 |
|
0.12 mg/100 ml
|
Beer, Poland, Warka, fresh |
yes |
1 |
|
0.18 mg/100 ml
|
Beer, Poland, Zloty Bazant, fresh |
yes |
1 |
|
0.19 mg/100 ml
|
Beer, Poland, Perla, fresh |
yes |
1 |
|
0.17 mg/100 ml
|
Beer, Poland, EB, 1 month storage |
yes |
1 |
|
0.13 mg/100 ml
|
Beer, Poland, Zywiec, 1 month storage |
yes |
1 |
|
0.10 mg/100 ml
|
Beer, Poland, Warka, 1 month storage |
yes |
1 |
|
0.16 mg/100 ml
|
Beer, Poland, Zloty Bazant, 1 month storage |
yes |
1 |
|
0.18 mg/100 ml
|
Beer, Poland, Perla, 1 month storage |
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 |
|
0.20 mg/100 ml
|
Beer, lager |
yes |
1 |