Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
9.57 |
4.54 |
13.76 |
3.34 |
| mol/100 g |
2.54e-05 |
1.21e-05 |
3.65e-05 |
8.87e-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-Nonadecylresorcinol |
mg/100 g FW |
9.57 |
4.54 |
13.76 |
3.34 |
| mol/100 g |
2.54e-05 |
1.21e-05 |
3.65e-05 |
8.87e-06 |
Original Content Values Used to Produce Means
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 |
|
8.43 mg/100 g FW
|
Whole grain wheat bread, crusty |
yes |
1 |
|
4.54 mg/100 g FW
|
Wholemeal wheat bread |
yes |
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 |
|
10.01 mg/100 g FW
|
Soft bread, wheat, whole grain 1 |
no |
1 |
|
13.76 mg/100 g FW
|
Soft bread, wheat, whole grain 2 |
no |
1 |
|
8.08 mg/100 g FW
|
Soft bread, wheat, whole grain 3 |
no |
1 |
|
12.61 mg/100 g FW
|
Soft bread, wheat, whole grain 4 |
no |
1 |