Showing details for content value of 5-Pentacosylresorcinol in Bread, rye, whole grain flour Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 4.64 | 0.48 | 10.07 | 2.36 |
| mol/100 g | 1.01e-05 | 1.04e-06 | 2.19e-05 | 5.11e-06 |
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-Pentacosylresorcinol | mg/100 g FW | 4.64 | 0.48 | 10.07 | 2.36 |
| mol/100 g | 1.01e-05 | 1.04e-06 | 2.19e-05 | 5.11e-06 |
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 |
|---|---|---|---|
| 2.90 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 |
|---|---|---|---|
| 10.07 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 9.12 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 8.86 mg/100 g FW | Rye crispbread, whole grain | no | 1 |
| 5.65 mg/100 g FW | Rye bread, whole grain | no | 1 |
| 4.18 mg/100 g FW | Rye bread, whole grain | no | 1 |
| 0.48 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 |
|---|---|---|---|
| 6.43 mg/100 g FW | Rye, crispbread, whole grain 1 | no | 1 |
| 5.88 mg/100 g FW | Rye, crispbread, whole grain 2 | no | 1 |
| 5.77 mg/100 g FW | Rye, crispbread, whole grain 3 | no | 1 |
| 4.90 mg/100 g FW | Rye, crispbread, whole grain 4 | no | 1 |
| 4.90 mg/100 g FW | Rye, crispbread, whole grain 5 | no | 1 |
| 4.65 mg/100 g FW | Rye, crispbread, whole grain 6 | no | 1 |
| 4.52 mg/100 g FW | Rye, crispbread, whole grain 7 | no | 1 |
| 5.16 mg/100 g FW | Rye, crispbread, whole grain 8 | no | 1 |
| 5.04 mg/100 g FW | Rye, crispbread, whole grain 9 | no | 1 |
| 3.68 mg/100 g FW | Rye, crispbread, whole grain 10 | no | 1 |
| 4.85 mg/100 g FW | Rye, crispbread, whole grain 11 | no | 1 |
| 5.74 mg/100 g FW | Rye, crispbread, whole grain 12 | no | 1 |
| 3.92 mg/100 g FW | Rye, crispbread, whole grain 13 | no | 1 |
| 3.15 mg/100 g FW | Rye, softbread, whole grain 1 | no | 1 |
| 2.08 mg/100 g FW | Rye, softbread, whole grain 2 | no | 1 |
| 0.78 mg/100 g FW | Rye, softbread, whole grain 3 | no | 1 |
| 1.00 mg/100 g FW | Rye, softbread, whole grain 4 | no | 1 |
| 4.11 mg/100 g FW | Rye, softbread, whole grain 5 | no | 1 |
| 2.79 mg/100 g FW | Rye, softbread, whole grain 6 | no | 1 |