Showing details for content value of Caffeic acid in Rice, parboiled

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 g FW	0.34	0.30	0.37	0.05
mol/100 g	1.86e-06	1.67e-06	2.06e-06	2.75e-07

Values calculated by aggregating data from 2 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone	Units	Average	Min	Max	Standard Deviation
Caffeic acid	mg/100 g FW	0.34	0.30	0.37	0.05
	mol/100 g	1.86e-06	1.67e-06	2.06e-06	2.75e-07

Original Content Values Used to Produce Means

Kato H., Ohta T., Tsugita T., Hosaka Y. (1983) Effect of parboiling on texture and flavor components of cooked rice. Journal of Agricultural and Food Chemistry 31:818-823

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.30 mg/100 g FW	Rice, brown, parboiled	no	1
0.37 mg/100 g FW	Rice, brown, parboiled	no	1

Back to Search