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Showing details for content value of Ferulic acid in Beer [Regular]

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 ml	0.26	1.00e-02	1.41	0.28
mol/100 ml	1.36e-06	5.15e-08	7.27e-06	1.47e-06

Values calculated by aggregating data from 51 different samples from 13 unique publications.

Aglycone Mean Content Values

Aglycone	Units	Average	Min	Max	Standard Deviation
Ferulic acid	mg/100 ml	0.26	1.00e-02	1.41	0.28
Ferulic acid	mol/100 ml	1.36e-06	5.15e-08	7.27e-06	1.47e-06

Original Content Values Used to Produce Means

Jandera P., Skerikova V., Rehova L., Hajek T., Baldrianova L., Skopova G., Kellner V., Horna A. (2005) RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. Journal of Separation Science 28:1005-1022 pubmed (16013828)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.27 mg/100 ml	Beer - Bud Budweiser - Italy	yes	1
0.13 mg/100 ml	Beer - Pilot - Hopped wort - Research institute - Czech Republic	no	1
0.04 mg/100 ml	Beer - Stella Artois Premium - Belgium	yes	1
0.14 mg/100 ml	Beer - Zipfer Original, premium - Austria	yes	1
0.60 mg/100 ml	Beer - Heineken - Netherlands	yes	1
0.03 mg/100 ml	Beer - Veltins - Germany	yes	1
0.07 mg/100 ml	Beer - Amstel - Netherlands	yes	1
0.52 mg/100 ml	Beer - Budweiser Burgerbrau - Czech Republic	yes	1
0.26 mg/100 ml	Beer - Bitburger Premium Pils - Germany	yes	1
0.67 mg/100 ml	Beer - Pilsner Urquell - Czech Republic	yes	1
0.26 mg/100 ml	Beer - Kronenburg 1664 - France	yes	1
0.13 mg/100 ml	Beer - Pilot - Sweet wort - Research institute - Czech Republic	no	1

Montanari L., Perretti G., Natella F., Guidi A., Fantozzi P. (1999) Organic and phenolic acids in beer. LWT - Food Science and Technology 32:535-539 pubmed (20732685)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.01 mg/100 ml	Italian lager beer	no	1
0.02 mg/100 ml	Italian lager beer	no	1

Nardini M., Ghiselli A. (2004) Determination of free and bound phenolic acids in beer. Food Chemistry 84:137-143 pubmed (20822144)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.23 mg/100 ml	Italian beer	yes	1
0.18 mg/100 ml	Austrian beer	yes	1
0.13 mg/100 ml	German beer	yes	1

Bartolomé B., Pena-Neira A., Gomez-Cordoves C. (2000) Phenolics and related substances in alcohol-free beers. European Food Research and Technology 210:419-423

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.13 mg/100 ml	Standard beer, Spanish, German, Danish, alcohol 5%	yes	1

Andersen M.L., Outtrup H., Skibsted L.H. (2000) Potential antioxidants in beer assessed by ESR spin trapping. Journal of Agricultural and Food Chemistry 48:3106-3111 pubmed (10956077)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.34 mg/100 ml	Lager beer A, Caminant malt	no	1
0.33 mg/100 ml	Lager beer B, Alexis malt (=normal catechin and proanthocyanidins)	no	1
0.23 mg/100 ml	Lager beer C, no sulfite	no	1
0.16 mg/100 ml	Lager beer D, commercial	yes	1

Floridi S., Montanari L., Marconi O., Fantozzi P. (2003) Determination of free phenolic acids in wort and beer by coulometric array detection. Journal of Agricultural and Food Chemistry 51:1548-1554 pubmed (12617582)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.23 mg/100 ml	Italian lager beer	yes	1
0.24 mg/100 ml	Italian lager beer	yes	23

Rehova L., Skerikova V., Jandera P. (2004) Optimisation of gradient HPLC analysis of phenolic compounds and favonoids in beer using a CoulArray detector. Journal of Separation Science 27:1345-1359

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.63 mg/100 ml	light lager beer Platan 11	yes	1
0.03 mg/100 ml	Lowenbrau premium	yes	1

Hayes P., Smyth M.R., McMurrough I. (1987) Comparison of electrochemical and ultraviolet detection methods in high-performance-liquid-chromatography for the determination of phenolic compounds commonly found in beers. Part 2. Analysis of beers. Analyst 112:1205-1207 pubmed (3425922)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.18 mg/100 ml	Irish Lager beer	yes	1

Vanbeneden N., Delvaux F., Delvaux F.R. (2006) Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection. Journal of Chromatography A 1136:237-242 pubmed (17109870)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.22 mg/100 ml	Pilsner	yes	1

Coghe S., Benoot K., Delvaux F., Vanderhaegen B., Delvaux F.R. (2004) Ferulic acid release and 4-vinylguaiacol formation during brewing and ferrmentation: indications for feruloyl estrease activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 52:602-608

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.20 mg/100 ml	Pilsner P1	yes	1
0.64 mg/100 ml	Pilsner P2	yes	1
0.59 mg/100 ml	Strong blond beer SB1	yes	1
0.13 mg/100 ml	Strong blond beer SB2	yes	1
0.19 mg/100 ml	Strong blond beer SB3	yes	1
0.12 mg/100 ml	Strong blond beer SB4	yes	1
0.21 mg/100 ml	Strong blond beer SB5	yes	1
0.15 mg/100 ml	Strong blond beer SB6	yes	1
0.94 mg/100 ml	Strong blond beer SB7	yes	1
1.21 mg/100 ml	Strong blond beer SB8	yes	1
1.41 mg/100 ml	Strong blond beer SB9	yes	1

Madigan D., McMurrough I., Smyth M.R. (1994) Rapid determination of 4-vinyl guaiacol and ferulic acid in beers and worts by high-performance liquid chromatography. Journal of the Society for Brewing Chemists 52:152-155

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.11 mg/100 ml	Beer, lager	yes	1

Szwajgier D., Pielecki J., Targonski Z. (2005) The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. Journal of the Institute of Brewing 111:372-379

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.17 mg/100 ml	Beer, Poland, EB, 1 month storage	yes	1
0.13 mg/100 ml	Beer, Poland, Zywiec, 1 month storage	yes	1
0.10 mg/100 ml	Beer, Poland, Warka, 1 month storage	yes	1
0.16 mg/100 ml	Beer, Poland, Zloty Bazant, 1 month storage	yes	1
0.18 mg/100 ml	Beer, Poland, Perla, 1 month storage	yes	1
0.19 mg/100 ml	Beer, Poland, EB, fresh	yes	1
0.11 mg/100 ml	Beer, Poland, Zywiec, fresh	yes	1
0.12 mg/100 ml	Beer, Poland, Warka, fresh	yes	1
0.18 mg/100 ml	Beer, Poland, Zloty Bazant, fresh	yes	1
0.19 mg/100 ml	Beer, Poland, Perla, fresh	yes	1

McMurrough I., Roche G.G., Cleary K.G. (1984) Phenolic acids in beers and worts. Journal of the Institute of Brewing 90:181-187 pubmed (12617582)

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.20 mg/100 ml	Beer, lager	yes	1

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