Showing details for content value of 5-Tricosylresorcinol in Common wheat, whole grain flour Food Composition
Calculated Mean Content Values
| Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|
| mg/100 g FW | 3.05 | 1.16 | 7.96 | 1.71 |
| mol/100 g | 7.06e-06 | 2.68e-06 | 1.84e-05 | 3.95e-06 |
Values calculated by aggregating data from 41 different samples from 5 unique publications.
Aglycone Mean Content Values
| Aglycone | Units | Average | Min | Max | Standard Deviation |
|---|---|---|---|---|---|
| 5-Tricosylresorcinol | mg/100 g FW | 3.05 | 1.16 | 7.96 | 1.71 |
| mol/100 g | 7.06e-06 | 2.68e-06 | 1.84e-05 | 3.95e-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 |
|---|---|---|---|
| 7.00 mg/100 g FW | Whole-wheat flour | 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 |
|---|---|---|---|
| 4.40 mg/100 g FW | Wheat, whole grain | no | 1 |
| 6.93 mg/100 g FW | Wheat, whole grain | no | 1 |
| 5.00 mg/100 g FW | Wheat, whole grain | no | 1 |
| 4.45 mg/100 g FW | Whole grain wheat flour | no | 1 |
Gohil S., Petterson D., Salomonsson A.-C., Aman P. (1988) Analysis of alkyl- and alkenylresorcinols in Triticale, wheat and rye. Journal of the Science of Food and Agriculture 45:43-52 PubMed (22880887)
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 7.20 mg/100 g FW | Winter wheat, whole grain cv Holme | no | 3 |
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 |
|---|---|---|---|
| 2.17 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 3.45 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.42 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.67 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.89 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 3.41 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.69 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.60 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.16 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.41 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.85 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.10 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.22 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.23 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.53 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 1.78 mg/100 g FW | Wheat, winter whole grain | no | 1 |
| 2.59 mg/100 g FW | Wheat, whole grain | no | 32 |
| 2.44 mg/100 g FW | Wheat whole grain flour | no | 1 |
| 3.42 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 2.87 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 5.40 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.26 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 4.76 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.36 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 2.88 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 2.35 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.00 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 1.51 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.89 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 1.92 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.11 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 1.60 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 3.57 mg/100 g FW | Wheat, spring whole grain | no | 1 |
| 1.87 mg/100 g FW | Wheat, spring whole grain | no | 1 |
Salek M., Brudzynski A. (1981) Composition of alkylresorcins in grains of various species and varieties of cereals. Acta Alimentaria Polonica 7:119-126
| Original Content Value | Original Food Description | Commercial Origin | # of Samples Analyzed |
|---|---|---|---|
| 7.96 mg/100 g FW | Wheat, aestivum, whole grain | no | 1 |