Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
72.91 |
2.19 |
185.40 |
58.30 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 15
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., Heinonen M. (1999) Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47:3954-3962 PubMed (25863633)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
36.00 mg/100 g FW
|
Barley, grain |
no |
1 |
Zielinski H., Kozlowska H. (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48:2008-2016 PubMed (10888490)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.42 mg/100 g FW
|
Barley, whole grain, Mobek |
no |
1 |
|
2.19 mg/100 g FW
|
Barley, whole grain, Gregor |
no |
1 |
|
2.58 mg/100 g FW
|
Barley, dehulled grain, Mobek |
no |
1 |
|
2.51 mg/100 g FW
|
Barley, dehulled grain, Gregor |
no |
1 |
Ragaee S., Abdel-Aal E.M., Noaman M. (2006) Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry 98:32-38 PubMed (25527667)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
87.90 mg/100 g FW
|
Barley, whole grain |
no |
1 |
Zielinski H., Honke J., Troszynska A., Kozlowska H. (1999) Reduced-oxidized glutathione status as a potential index of oxidative stress in mature cereal grain. Cereal Chemistry 76:944-948
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
179.10 mg/100 g FW
|
Barley, whole grain |
no |
1 |
|
185.40 mg/100 g FW
|
Barley, whole grain |
no |
1 |
Maillard M.-N., Soum M.-H., Boivin P., Berset C. (1996) Antioxidant activity of barley and malt: relationship with phenolic content. LWT - Food Science and Technology 29:238-244
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
93.60 mg/100 g FW
|
Barley, whole grain |
no |
1 |
|
90.90 mg/100 g FW
|
Barley, whole grain |
no |
1 |
|
83.70 mg/100 g FW
|
Barley, whole grain |
no |
1 |
|
91.80 mg/100 g FW
|
Barley, whole grain |
no |
1 |
|
102.60 mg/100 g FW
|
Barley, whole grain |
no |
1 |
Bonoli M., Verardo V., Marconi E., Caboni M.F. (2004) Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. Journal of Agricultural and Food Chemistry 52:5195-5200 PubMed (15291496)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
68.00 mg/100 g FW
|
Barley, whole flour, organic |
no |
1 |
|
65.00 mg/100 g FW
|
Barley, whole flour, organic |
no |
1 |