Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
3.55 |
3.30 |
3.80 |
0.35 |
| mol/100 g |
9.49e-06 |
8.82e-06 |
1.02e-05 |
9.45e-07 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-Nonadecenylresorcinol |
mg/100 g FW |
3.55 |
3.30 |
3.80 |
0.35 |
| mol/100 g |
9.49e-06 |
8.82e-06 |
1.02e-05 |
9.45e-07 |
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 |
|
3.30 mg/100 g FW
|
Rye flour, whole grain |
no |
1 |
|
3.80 mg/100 g FW
|
Rye flour, whole grain, organic |
no |
1 |