Table 3.
Concentration of mono-/oligosaccharide esterified ferulic acid (μg) per g flour of maize, wheat, wheat aleurone and wheat bran samples following aqueous, pH and gastric treatment.
| Esterified ferulic acid (μg/g)* | |||
|---|---|---|---|
| Treatment type | Aqueous | pH | Gastric digestion |
| White maize (Ekwendeni) | nd | 8.37 ± 1.89 | 6.94 ± 1.33 |
| White maize (Dedza) | nd | 10.24 ± 1.83 | 11.34 ± 1.64 |
| Orange maize (Ekwendeni) | nd | 10.38 ± 1.77 | 11.57 ± 2.08 |
| Orange maize (Dedza) | nd | 8.49 ± 0.62 | 11.62 ± 1.89 |
| Yellow maize (DASCA) | nd | 10.29 ± 0.90 | 8.27 ± 1.20 |
| Mean (maize) | 9.55 ± 1.02 | 9.95 ± 2.19 | |
| Ambassador wheat | nd | 3.01 ± 0.25 | 3.58 ± 0.17 |
| Caledonia wheat | nd | 4.23 ± 0.15 | 4.61 ± 0.30 |
| MSDU wheat | nd | 3.52 ± 0.18 | 6.33 ± 0.24 |
| Purple wheat | nd | 3.59 ± 0.42 | 4.65 ± 0.37 |
| Mean (wheat) | 3.59 ± 0.43 | 4.69 ± 1.01 | |
| Aleurone (wheat) | nd | 23.51 ± 2.32 | 17.83 ± 1.25 |
| Red bran (wheat) | nd | 13.28 ± 1.37 | 13.48 ± 1.93 |
Values presented as mean ± standard deviation (n = 5); nd − not detected.