Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 3.83 2.46 7.85 2.17
mol/100 g 1.02e-05 6.53e-06 2.08e-05 5.75e-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 3.83 2.46 7.85 2.17
mol/100 g 1.02e-05 6.53e-06 2.08e-05 5.75e-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
2.72 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
4.83 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
2.59 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
2.46 mg/100 g FW Whole grain durum wheat pasta (55% whole grain+45%white flour) no 1
2.55 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
7.85 mg/100 g FW Spaghetti, wheat, whole grain no 1