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. 2014 Dec 30;95(5):1103–1115. doi: 10.1002/jsfa.7007

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© 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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HPLC elution profiles of (A) ethanol-soluble (free and ester-bound) PAs separated on a column at 30 °C, and (B) insoluble ester-bound phenolics separated on column at 45 °C isolated from rye wholemeal (cv. Horyzo), detection at 280 nm: (1) p-hydroxybenzoic acid, (2) vanillic acid, (3) (E)-caffeic acid, (4) syringic acid, (5) vanillin, (6) (E)-p-coumaric acid, (7) (E)-ferulic acid, (8) (E)-sinapic acid (9) TMCA, internal standard, (10) 8-8′-DiFA aryltetralin, (11) o-coumaric acid, internal standard, (12) 8-5′-DiFA benzofuran form, (13) 5-5′-DiFA, (14) 8-O-4′-DiFA, (15) 8-5′-DiFA, (16) 4-O-8′, 5′-5″-TriFA.