Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.26 1.00e-02 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 1.00e-02 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