Table 1.
Insoluble-bound phenolic acids in cereals, legumes and other seeds.
| Sources | Bound Phenolic Acids (μg/g, DW) | Reference |
|---|---|---|
| Cereals | ||
| Black rice | Protocatechuic (162.1), 4-hydroxybenzoic (21.2), vanillic (27.7), p-coumaric (17.6) and ferulic (64.7) acids | [20] |
| Maize (Pericarp) | p-Hydroxybenzoic (499.0), vanillic (1788.0), syringic (83.0), p-coumaric (3.0), ferulic (3247.0) and isoferulic (842.0) acids | [21] |
| Maize (Germ) | p-Hydroxybenzoic (21.0), vanillic (522.0), syringic (897.0), caffeic (4.0), p-coumaric (12.0), ferulic (247.0) and isoferulic (58.0) acids | |
| Maize (endosperm) | p-Hydroxybenzoic (10.0), vanillic (6.0), caffeic (0.6), p-coumaric (0.3), ferulic (27.0) and isoferulic (1.0) acids | |
| Durum wheat | Gallic (6.0), 4-hydroxybenzoic (4.4), vanillic (2.9), syringic (2.9), p-coumaric (11.8), trans-ferulic (216.3), sinapic (41.2) and trans-cinnamic (5.4) acids | [22] |
| Bread wheat | Gallic (5.9), 4-hydroxybenzoic (4.7), vanillic (2.9), Syringic (3.7), p-coumaric (13.9), trans-ferulic (253.1), sinapic (45.5) and trans-cinnamic (5.2) acids | |
| Barley | Gallic (5.5), protocatechuic (4.9), 4-hydroxybenzoic (5.6), vanillic (5.4), caffeic (4.6), syringic (4.6), p-coumaric (75.9), trans-ferulic (320. 8), sinapic (41.9), salicylic (9.7) and trans-cinnamic (5.9) acids | |
| Oat | 4-Hydroxybenzoic (6.3), vanillic (12.9), caffeic (6.5), syringic (8.4), p-coumaric (603.0), trans-ferulic (1032.8), sinapic (100.6) and trans-cinnamic (5.4) acids | |
| Rye | Gallic (7.1), protocatechuic (4.2), 4-hydroxybenzoic (5.3), vanillic (4.1), caffeic (5.1), syringic (3.4), p-coumaric (20.7), trans-ferulic (216.7), sinapic (44.7) and trans-cinnamic (4.6) acids | |
| Rice | Gallic (5.1), 4-hydroxybenzoic (4.5), vanillic (1.7), syringic (2.8), p-coumaric (20.9), trans-ferulic (65.5), sinapic (22.8) and trans-cinnamic (4.9) acids | |
| Triticale | Gallic (4.8), protocatechuic (3.8), 4-hydroxybenzoic (5.4), vanillic (5.4), caffeic (4.3), syringic (4.1), p-coumaric (19.9), trans-ferulic (334.1), sinapic (58.4), salicylic (10.9) and trans-cinnamic (5.6) acids | |
| Corn | 4-Hydroxybenzoic (4.7), vanillic (4.9), caffeic (4.9), syringic (4.2), p-coumaric (95.4), trans-ferulic (954.4), sinapic (78.8) and trans-cinnamic (5.2) acids | |
| Millet (7 cultivars) | Ferulic (178.0-1685.0) and p-coumaric (20.0-1139.0) acids | [23] |
| Legumes | ||
| Lentils (6 cultivars) | Gallic acid (0.0-1.8), protocatechuic acid (0.0-4.4), p-coumaric acid (0.0-3.1) and ferulic acid (0.0-0.3) acids | [24] |
| Cranberry beans (7 cultivars) | p-Hydroxybenzoic (4.4-71.2), p-coumaric (4.9-18.4), ferulic (11.0-41.7) and sinapic (0.03-3.55) acids | [25] |
| Soy isoflavone concentrate | p-Hydroxybenzoic (12.0), vanillic (62.0), syringic (262.0), p-coumaric (61.0), ferulic (55.0) and sinapic (25.0) acids | [26] |
| Mung bean | Gallic (3.0), caffeic (0.3), p-coumaric (0.2), ferulic (2.2) and sinapic (1.5) acid | [27] |
| Pinto bean | Protocatechuic (25.6), p-hydroxybenzoic (42.7), p-coumaric (26.8), ferulic (34.7) and sinapic (89.9) acid | [28] |
| Black bean | Gallic (41.1), protocatechuic (14.1), p-hydroxybenzoic (5.6), caffeic (17.5), syringic (17.1), p-coumaric (22.1), ferulic (170.1) and sinapic (50.5) acid | |
| Kidney bean | Protocatechuic (64.4), p-hydroxybenzoic (21.3), p-coumaric (7.9), ferulic (138.0) and sinapic (73.4) acid | |
| Cowpea | Gallic (5.4) acid | [29] |
| Chickpea | Gallic (82.8) and protocatechuic (110.9) acid | [30] |
| Cow gram | Protocatechuic (172.6) acid | |
| Flower waist bean | Protocatechuic (128.4) acid | |
| Hyacinth bean | Protocatechuic (111.8) acid | |
| Pearl bean | Protocatechuic (121.9) acid | |
| Oilseeds | ||
| Sunflower | Gallic (11.2), protocatechuic (50.8), caffeic (25.5), p-coumaric (2.5), ferulic (16.9) and sinapic (15.6) acids | [27] |
| Rapeseed meal (seven cultivars) | 389-1050 μg sinapic acid equivalent/g DW (Main phenoic acids: sinapic, p-coumaric and trans-ferulic acid) | [31] |
| Flaxseed | p-Coumaric acid glucoside (3800.0) and ferulic acid glucoside (4400.0) | [32] |
| Moringa oleifera seed flour | Gallic (15.9) and p-coumaric (7.4) acids | [33] |
| Soy bean | Gallic (64.2), protocatechuic (238.8), vanillic (88.7), syringic (121.6), p-coumaric (101.7) and ferulic (87.1) acid | [34] |
| Fruit seeds | ||
| Blackberry seed meal | Protocatechuic (2.2), p-coumaric (0.2), gallic (3.4) and caffeic (2.1) acids | [35] |
| Black raspberry seed meal | Protocatechuic (0.9), p-coumaric (2.4), gallic (2.4) and caffeic (1.5) acids | |
| Blueberry seed meal | Protocatechuic (0.3), p-coumaric (0.2), gallic(3.5) and caffeic (0.2), syringic (0.9) acids; gallic hexoside (1.0) |