. 2018 Jul 16;6(6):1591–1600. doi: 10.1002/fsn3.711

Table 1.

Phenolic constituents of wheat raw and wheat paste

Parameter	Raw flour mg/g	Paste flour mg/g
Catechin	0.63 ± 0.02^a	1.82 ± 0.01^b
Chlorogenic acid	1.95 ± 0.01^b	1.94 ± 0.04^b
Rutin	6.34 ± 0.05^c	6.05 ± 0.02^b
Epicatechin	0.08 ± 0.04^d	ND
Quercetin	1.73 ± 0.01^e	0.11 ± 0.01^c
Kaempferol	0.59 ± 0.01^a	1.79 ± 0.03^b

Value represents mean ± standard deviation of replicates (n = 3). Values with different superscript letter on the same row are significantly different (p < 0.05).

ND: Not detected.