Table 3.

Phenolic acids in bread samples. Data are expressed both as content (mg/100 g DW, mean ± SD of 6 replicates) and as percentage contribution of individual phenolic acids to the total content.

	Whole Grain Bread		Aleurone-Enriched Bread
Free Compounds	mg/100 g DW	%	mg/100 g DW	%
p-Coumaric acid	0.02 ± 0.02	2.6	0.05 ± 0.01	8.3	*
Caffeic acid	0.04 ± 0.02	5.2	0.02 ± 0.01	3.3	*
Sinapic acid	nd		0.12 ± 0.02	20.0
Ferulic acid	0.71 ± 0.16	92.2	0.41 ± 0.04	68.3	*
Dimeric ferulic acid	nd		nd
Dimeric ferulic acid	nd		nd
Dimeric ferulic acid	nd		nd
Dimeric ferulic acid	nd		nd
Trimeric ferulic acid	nd		nd
Trimeric ferulic acid	nd		nd
Bound compounds	mg/100 g DW	%	mg/100 g DW	%
p-Coumaric acid	1.49 ± 0.40	1.0	0.82 ± 0.06	1.1	*
Caffeic acid	0.79 ± 0.16	0.5	0.26 ± 0.01	0.3	*
Sinapic acid	3.08 ± 0.71	2.1	3.84 ± 0.51	5.1	*
Ferulic acid	57.88 ± 11.78	38.7	28.46 ± 1.54	37.9	*
Dimeric ferulic acid	5.33 ± 0.72	3.6	2.66 ± 0.20	3.5	*
Dimeric ferulic acid	9.04 ± 1.71	6.0	4.07 ± 0.36	5.4	*
Dimeric ferulic acid	4.73 ± 0.83	3.2	2.35 ± 0.53	3.1	*
Dimeric ferulic acid	59.16 ± 15.25	39.6	29.64 ± 3.42	39.4	*
Trimeric ferulic acid	1.25 ± 0.69	0.8	nd
Trimeric ferulic acid	6.67 ± 1.62	4.5	3.08 ± 0.73	4.1	*
Total free + bound	mg/100 g DW	%	mg/100 g DW	%
p-Coumaric acid	1.51 ± 0.42	1.0	0.87 ± 0.07	1.1	*
Caffeic acid	0.83 ± 0.18	0.6	0.28 ± 0.02	0.4	*
Sinapic acid	3.08 ± 0.71	2.1	3.96 ± 0.52	5.2	*
Ferulic acid	58.59 ± 11.90	39.0	28.87 ± 1.55	38.1	*
Dimeric ferulic acid	78.27 ± 17.54	52.1	38.72 ± 3.53	51.1	*
Trimeric ferulic acid	7.92 ± 2.06	5.3	3.08 ± 0.73	4.1	*
Total (ferulic acid + dimeric ferulic acids + trimeric ferulic acids)	mg/100 g DW		mg/100 g DW
Total ferulic acid	144.78 ± 31.04		70.67 ± 4.71		*

* Significant differences between the two breads (p < 0.05); nd, not detected.