Showing details for content value of 5-Heneicosylresorcinol in Common wheat, whole grain flour Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 19.29 | 9.60 | 32.62 | 6.16 |
| mol/100 g | 4.77e-05 | 2.37e-05 | 8.06e-05 | 1.52e-05 |
Values calculated by aggregating data from 41 different samples from 5 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| 5-Heneicosylresorcinol | mg/100 g FW | 19.29 | 9.60 | 32.62 | 6.16 |
| mol/100 g | 4.77e-05 | 2.37e-05 | 8.06e-05 | 1.52e-05 |
Original Content Values Used to Produce Means
Mattila P., Pihlava J.-M., Hellstrom J. (2005) Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry 53:8290-8295 PubMed (16218677)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 29.30 mg/100 g FW | Whole-wheat flour | no | 1 |
Ross A.B., Shepherd M.J., Schupphaus M., Sinclair V., Alfaro B., Kamal-Eldin A., Aman P. (2003) Alkylresorcinols in cereals and cereal products. Journal of Agricultural and Food Chemistry 51:4111-4118 PubMed (25644340)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 29.46 mg/100 g FW | Wheat, whole grain | no | 1 |
| 26.69 mg/100 g FW | Wheat, whole grain | no | 1 |
| 21.78 mg/100 g FW | Whole grain wheat flour | no | 1 |
| 20.24 mg/100 g FW | Wheat, whole grain | no | 1 |
Gohil S., Petterson D., Salomonsson A.-C., Aman P. (1988) Analysis of alkyl- and alkenylresorcinols in Triticale, wheat and rye. Journal of the Science of Food and Agriculture 45:43-52 PubMed (22880887)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 19.68 mg/100 g FW | Winter wheat, whole grain cv Holme | no | 3 |
Chen Y., Ross A.B., Aman P., Kamal-Eldin A. (2004) Alkylresorcinols as markers of whole grain wheat and rye in cereal products. Journal of Agricultural and Food Chemistry 52:8242-8246 PubMed (24521535)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 15.88 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 19.98 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 13.36 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 18.36 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 13.50 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 19.74 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 13.80 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 19.00 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 10.44 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 16.93 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 13.97 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 13.52 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 9.60 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 14.27 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 10.98 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 12.98 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 18.54 mg/100 g FW | Wheat, whole grain | no | 32 |
| 15.25 mg/100 g FW | Wheat whole grain flour | no | 1 |
| 29.10 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 28.17 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 28.08 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 23.82 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 29.10 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 22.32 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 24.99 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 20.45 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 26.06 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 18.56 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 25.80 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 16.34 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 20.99 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 14.21 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 22.32 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 13.09 mg/100 g FW | Wheat, spring whole grain | 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 |
|---|---|---|---|
| 32.62 mg/100 g FW | Wheat, aestivum, whole grain | no | 1 |