Table 2. Content of Individual Phenolic Acids of the Oat Cultivars^a.

	2,4-dihydroxy benzoic acid		vanillic acid		syringic acid		syringaldehyde		cinnamic acid		ferulic acid		o-coumaric acid		p-coumaric acid
	free	bound	free	bound	free	bound	free	bound	free	bound	free	bound	free	bound	free	bound	cumulative free phenolics	cumulative bound phenolics
Akseli	n/d	n/d	n/d	7.1 ± 0.96 a	2.11 ± 0.11 a	6.3 ± 0.1 c	n/d	n/d	n/d	12.1 ± 1.59 a	0.6 ± 0.4 b	829 ± 73.8 a	n/d	3.78 ± 0.65 a,b	n/d	826 ± 53.0 a	2.71 ± 0.35 b,c,d	1684 ± 80.2 a
Avetron	n/d	4.67 ± 0.56 b	n/d	4.86 ± 0.62 a	2.04 ± 0.12 a	8.0 ± 0.62 a,b	n/d	n/d	n/d	9.2 ± 1.2 a,b,c	n/d	586 ± 68.0 b,c,d	n/d	2.84 ± 0.24 a,b	n/d	771 ± 69.4 a,b	2.04 ± 0.12 d	1387 ± 127 b,c
Ivory	n/d	5.71 ± 0.64 a,b	n/d	6.01 ± 0.71 a	n/d	7.61 ± 0.71 b	n/d	n/d	n/d	7.65 ± 0.82 b,c	2.55 ± 0.26 a	618 ± 33.1 b,c,d	n/d	2.30 ± 0.59 b,c	n/d	713 ± 65.6 a,b,c	2.55 ± 0.26 c,d	1360 ± 132 b,c
Marika	n/d	n/d	n/d	4.59 ± 0.58 a	n/d	6.17 ± 0.54 c	1.13 ± 0.08 a	n/d	n/d	7.17 ± 0.56 c	0.8 ± 0.2 b	709 ± 38.2 a,c	n/d	2.39 ± 0.92 b,c	n/d	590 ± 35.4 c	1.93 ± 0.16 d	1319 ± 68.4 b,c
Peppi	n/d	6.65 ± 0.35 a	n/d	7.05 ± 0.37 a	n/d	3.89 ± 0.16 d	n/d	n/d	n/d	n/d	5.0 ± 0.2 a	731 ± 8.41 a,c	n/d	2.54 ± 0.46 b,c	n/d	737 ± 13.9 a,b,c	5.0 ± 0.2 a,b	1488 ± 15.1 a,b
Riina	n/d	n/d	n/d	n/d	1.92 ± 0.13 a	8.9 ± 0.5 a	1.69 ± 0.15 a	n/d	n/d	9.57 ± 2.21 a,b,c	n/d	626 ± 59.2 c,d	n/d	1.68 ± 0.92 c,b	n/d	654 ± 66.1 b	3.61 ± 0.19 b,c,d	1300 ± 89.1 b,c
Rocky	n/d	n/d	0.3 ± 0.1	5.77 ± 0.23 a	2.18 ± 0.13 a	n/d	1.11 ± 0.25 a	n/d	n/d	11.7 ± 2.5 a,b	0.7 ± 0.2 b	747 ± 68.0 a,c	n/d	1.11 ± 0.05 c	n/d	598 ± 55.6 b,c	4.29 ± 0.28 b,c	1363 ± 93.1 b,c
Viviana	n/d	n/d	n/d	4.76 ± 0.7 a	n/d	6.45 ± 0.53 c,b	n/d	n/d	n/d	9.2 ± 1.11 a,b,c	1.03 ± 0.3 b	532 ± 27.3 d	n/d	1.69  ± 0.58 c,b	n/d	646 ± 43.7 b,c	1.03 ± 0.3 e	1201 ± 52.9 c

^aData (mg kg^–1) is presented as mean ± SD and represents mean of four independent measurements. n/d = not detected (i.e., below the detection level). Values with unlike letters (a-d) within the same column differ significantly (p < 0.05).