Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
23.82 |
13.35 |
28.75 |
3.45 |
| mol/100 g |
5.89e-05 |
3.30e-05 |
7.10e-05 |
8.52e-06 |
Values calculated by aggregating data from 22
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-Heneicosylresorcinol |
mg/100 g FW |
23.82 |
13.35 |
28.75 |
3.45 |
| mol/100 g |
5.89e-05 |
3.30e-05 |
7.10e-05 |
8.52e-06 |
Original Content Values Used to Produce Means
Landberg R., Kamal-Eldin A., Andersson R., Aman P. (2006) Alkylresorcinol content and homologue composition in durum wheat (Triticum dururm) kernels and pasta products. Journal of Agricultural and Food Chemistry 54:3012-3014 PubMed (16608224)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
13.35 mg/100 g FW
|
durum wheat kernels 1 |
no |
1 |
|
18.95 mg/100 g FW
|
durum wheat kernels 2 |
no |
1 |
|
20.47 mg/100 g FW
|
durum wheat kernels 3 |
no |
1 |
|
21.63 mg/100 g FW
|
durum wheat kernels 4 |
no |
1 |
|
21.96 mg/100 g FW
|
durum wheat kernels 5 |
no |
1 |
|
23.89 mg/100 g FW
|
durum wheat kernels 6 |
no |
1 |
|
25.26 mg/100 g FW
|
durum wheat kernels 7 |
no |
1 |
|
26.01 mg/100 g FW
|
durum wheat kernels 8 |
no |
1 |
|
23.81 mg/100 g FW
|
durum wheat kernels 9 |
no |
1 |
|
23.01 mg/100 g FW
|
durum wheat kernels 10 |
no |
1 |
|
25.77 mg/100 g FW
|
durum wheat kernels 11 |
no |
1 |
|
26.75 mg/100 g FW
|
durum wheat kernels 12 |
no |
1 |
|
24.43 mg/100 g FW
|
durum wheat kernels 13 |
no |
1 |
|
21.79 mg/100 g FW
|
durum wheat kernels 14 |
no |
1 |
|
27.01 mg/100 g FW
|
durum wheat kernels 15 |
no |
1 |
|
27.93 mg/100 g FW
|
durum wheat kernels 16 |
no |
1 |
|
21.50 mg/100 g FW
|
durum wheat kernels 17 |
no |
1 |
|
24.99 mg/100 g FW
|
durum wheat kernels 18 |
no |
1 |
|
26.85 mg/100 g FW
|
durum wheat kernels 19 |
no |
1 |
|
26.06 mg/100 g FW
|
durum wheat kernels 20 |
no |
1 |
|
23.77 mg/100 g FW
|
Whole grain durum wheat flour (for pasta) |
no |
1 |
Salek M., Brudzynski A. (1981) Composition of alkylresorcins in grains of various species and varieties of cereals. Acta Alimentaria Polonica 7:119-126
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
28.75 mg/100 g FW
|
Wheat, durum, whole grain |
no |
1 |