Table 1.
Changes of main free phenolic compounds (µg/g DW) during steeping and germination.
| Raw grains | Steeping | G24 | G48 | G72 | G96 | |
|---|---|---|---|---|---|---|
| gallic acid | 1.77 ± 0.07b | 1.31 ± 0.05d | 1.37 ± 0.06d | 1.52 ± 0.04c | 1.39 ± 0.06 cd | 2.42 ± 0.05a |
| protocatechuate | 2.19 ± 0.03e | 2.03 ± 0.03f | 2.46 ± 0.05d | 4.78 ± 0.05a | 4.37 ± 0.02b | 2.84 ± 0.04c |
| vanillic acid | 0.70 ± 0.03a | 0.40 ± 0.01c | nd | 0.49 ± 0.03b | 0.40 ± 0.02c | nd |
| p-coumaric acid | 0.75 ± 0.04a | nd | nd | 0.63 ± 0.01b | 0.61 ± 0.01c | 0.56 ± 0.02d |
| ferulic acid | 1.19 ± 0.03a | 1.08 ± 0.02a | 1.09 ± 0.04a | 1.18 ± 0.03a | 1.21 ± 0.04a | 1.11 ± 0.04a |
| caffeic acid | 0.86 ± 0.04a | nd | nd | nd | nd | nd |
| (+)-catechin | 6.64 ± 0.02a | 4.50 ± 0.07d | 5.37 ± 0.04b | 4.36 ± 0.03e | 5.20 ± 0.04c | 4.23 ± 0.02e |
| (−)-epicatechin | 2.07 ± 0.02a | 0.86 ± 0.03f | 0.94 ± 0.09d | 1.11 ± 0.04b | 0.97 ± 0.02c | 0.88 ± 0.03e |
| quercetin | 2.02 ± 0.05a | 1.60 ± 0.05b | 1.52 ± 0.04c | 1.62 ± 0.05b | 1.43 ± 0.02d | 1.31 ± 0.02e |
Values represent means of three independent replicates ± SD. Different letters within a column indicate statistically significant differences between the means (p < 0.05). nd, not detect.