Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 11.94 5.69 14.66 3.19
mol/100 g 2.95e-05 1.41e-05 3.62e-05 7.88e-06

Values calculated by aggregating data from 6 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
5-Heneicosylresorcinol mg/100 g FW 11.94 5.69 14.66 3.19
mol/100 g 2.95e-05 1.41e-05 3.62e-05 7.88e-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
12.51 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
14.66 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
13.78 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
12.67 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
12.36 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
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
5.69 mg/100 g FW Spaghetti, wheat, whole grain no 1