Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.85 |
1.21 |
2.98 |
0.66 |
| mol/100 g |
4.28e-06 |
2.80e-06 |
6.89e-06 |
1.52e-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-Tricosylresorcinol |
mg/100 g FW |
1.85 |
1.21 |
2.98 |
0.66 |
| mol/100 g |
4.28e-06 |
2.80e-06 |
6.89e-06 |
1.52e-06 |
Original Content Values Used to Produce Means
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 |
|
1.99 mg/100 g FW
|
Whole grain wheat bread, crusty |
yes |
1 |
|
1.42 mg/100 g FW
|
Wholemeal wheat bread |
yes |
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 |
|
1.39 mg/100 g FW
|
Soft bread, wheat, whole grain 1 |
no |
1 |
|
2.11 mg/100 g FW
|
Soft bread, wheat, whole grain 2 |
no |
1 |
|
1.21 mg/100 g FW
|
Soft bread, wheat, whole grain 3 |
no |
1 |
|
2.98 mg/100 g FW
|
Soft bread, wheat, whole grain 4 |
no |
1 |