Table 2.
Phenolic compounds of barley, green malt and malt samples (mg/100 g)
| Phenolic compounds | Barley | Green malt | Malt |
|---|---|---|---|
| Gallic acid | 19.66 ± 0.73*b | 21.36 ± 1.38a | 15.47 ± 7.60c |
| 3,4-Dihydroxybenzoic acid | 26.81 ± 1.10a** | 27.38 ± 0.33a | 12.95 ± 0.02b |
| (+)-Catechin | 52.16 ± 6.64b | 69.06 ± 0.97a | 21.30 ± 9.99c |
| 1,2-Dihydroxybenzene | 36.05 ± 0.80b | 37.21 ± 4.28a | 37.34 ± 0.32a |
| Syringic acid | 9.16 ± 2.00a | 7.63 ± 0.26b | 6.84 ± 0.72c |
| Caffeic acid | 9.28 ± 0.03b | 17.38 ± 2.39a | 7.52 ± 0.25c |
| Rutin trihydrate | 7.60 ± 1.51b | 5.63 ± 1.25c | 8.02 ± 5.67a |
| p-coumaric acid | 1.25 ± 0.48a | 1.08 ± 0.47a | 0.90 ± 0.47b |
| Trans-ferulic acid | 5.51 ± 0.95a | 0.92 ± 0.14b | 5.42 ± 0.45a |
| Apigenin 7-glucoside | 8.32 ± 2.66a | 6.78 ± 2.10b | 8.32 ± 1.39a |
| Resveratrol | 2.84 ± 1.06a | 2.64 ± 1.26b | 2.63 ± 0.47b |
| Quercetin | 7.27 ± 1.64bc | 30.78 ± 0.62a | 8.10 ± 2.40b |
| Trans-cinnamic acid | 1.06 ± 0.37b | 3.78 ± 1.20a | 0.95 ± 0.36c |
| Naringenin | –*** | – | – |
| Kaempferol | 1.99 ± 0.05c | 7.89 ± 3.06a | 2.15 ± 0.37b |
| Isorhamnetin | 6.35 ± 1.85b | 22.44 ± 1.47a | 6.19 ± 1.85b |
* Mean ± SD; ** values within each row followed by different letters are significantly different (p < 0.05), *** not dedected