Showing details for content value of 5-Nonadecylresorcinol in Bread, rye, whole grain flour Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 20.03 | 3.56 | 34.23 | 6.88 |
| mol/100 g | 5.32e-05 | 9.45e-06 | 9.09e-05 | 1.83e-05 |
Values calculated by aggregating data from 26 different samples from 3 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| 5-Nonadecylresorcinol | mg/100 g FW | 20.03 | 3.56 | 34.23 | 6.88 |
| mol/100 g | 5.32e-05 | 9.45e-06 | 9.09e-05 | 1.83e-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 |
|---|---|---|---|
| 15.00 mg/100 g FW | Rye bread, whole grain | 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 |
|---|---|---|---|
| 34.23 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 29.18 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 26.58 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 23.33 mg/100 g FW | Rye bread, whole grain | no | 1 |
| 12.16 mg/100 g FW | Rye bread, whole grain | no | 1 |
| 3.56 mg/100 g FW | Rye bread, whole grain | 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 |
|---|---|---|---|
| 26.53 mg/100 g FW | Rye, crispbread, whole grain 1 | no | 1 |
| 25.02 mg/100 g FW | Rye, crispbread, whole grain 2 | no | 1 |
| 24.54 mg/100 g FW | Rye, crispbread, whole grain 3 | no | 1 |
| 23.80 mg/100 g FW | Rye, crispbread, whole grain 4 | no | 1 |
| 23.10 mg/100 g FW | Rye, crispbread, whole grain 5 | no | 1 |
| 21.94 mg/100 g FW | Rye, crispbread, whole grain 6 | no | 1 |
| 21.96 mg/100 g FW | Rye, crispbread, whole grain 7 | no | 1 |
| 21.28 mg/100 g FW | Rye, crispbread, whole grain 8 | no | 1 |
| 20.88 mg/100 g FW | Rye, crispbread, whole grain 9 | no | 1 |
| 20.26 mg/100 g FW | Rye, crispbread, whole grain 10 | no | 1 |
| 20.63 mg/100 g FW | Rye, crispbread, whole grain 11 | no | 1 |
| 20.09 mg/100 g FW | Rye, crispbread, whole grain 12 | no | 1 |
| 16.66 mg/100 g FW | Rye, crispbread, whole grain 13 | no | 1 |
| 18.93 mg/100 g FW | Rye, softbread, whole grain 1 | no | 1 |
| 12.83 mg/100 g FW | Rye, softbread, whole grain 2 | no | 1 |
| 7.68 mg/100 g FW | Rye, softbread, whole grain 3 | no | 1 |
| 9.53 mg/100 g FW | Rye, softbread, whole grain 4 | no | 1 |
| 24.69 mg/100 g FW | Rye, softbread, whole grain 5 | no | 1 |
| 16.27 mg/100 g FW | Rye, softbread, whole grain 6 | no | 1 |