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 |