. 2015 Aug 26;20(9):15525–15549. doi: 10.3390/molecules200915525

Table 3.

Composition of insoluble-bound phenolic acids in normal and purple wheat grains at different stages of the bread-making process.

Steps	Sample Name	Protocatechuic Acid	p-Hydroxybenzoic Acid	Vanillic Acid	Caffeic Acid	Syringic Acid	p-Coumaric Acid	Ferulic Acid	Sinapic Acid	Total Phenolic Acid
Flour	Öelands hvede	nd	22.73 ± 1.29 ^b	9.29 ± 0.54 ^f	4.54 ± 0.18 ^k	9.03 ± 0.58 ^b	26.13 ± 1.19 ^a	532.15 ± 30.00 ^defgh	69.36 ± 2.69 ^cd	673.25 ± 36.47
	Indigo	nd	25.69 ± 1.17 ^a	24.82 ± 0.01 ^a	6.53 ± 0.15 ^ef	9.95 ± 0.23 ^a	19.14 ± 1.50 ^def	447.02 ± 24.14 ^kl	35.97 ± 2.80 ^k	569.12 ± 29.99
	Konini	nd	24.60 ± 1.24 ^a	19.20 ± 0.97 ^b	7.10 ± 0.30 ^bc	9.05 ± 0.09 ^b	21.64 ± 0.68 ^c	466.66 ± 0.28 ^jk	52.48 ± 2.24 ^hij	600.74 ± 5.81
Mixing	Öelands hvede	20.67 ± 1.00 ^a	10.63 ± 0.73 ^fg	7.44 ± 0.49 ^h	4.85 ± 0.02 ^jk	9.46 ± 0.57 ^ab	26.50 ± 0.39 ^a	573.64 ± 11.84 ^bcd	72.37 ± 0.88 ^bc	725.56 ± 15.92
	Indigo	19.37 ± 0.60 ^ab	24.48 ± 1.68 ^a	9.48 ± 0.32 ^f	4.52 ± 0.00 ^k	5.97 ± 0.17 ^f	19.63 ± 1.25 ^de	482.89 ± 9.02 ^ijk	51.74 ± 2.88 ^ij	618.07 ± 15.94
	Konini	14.37 ± 0.84 ^e	20.59 ± 1.19 ^c	13.58 ± 0.18 ^de	5.70 ± 0.28 ^g	7.24 ± 0.36 ^de	22.57 ± 1.16 ^bc	514.29 ± 4.29 ^hi	60.38 ± 0.28 ^ef	658.73 ± 8.57
30 min	Öelands hvede	15.42 ± 0.43 ^d	7.83 ± 0.39 ^h	6.17 ± 0.17 ^h	nd	nd	21.02 ± 0.96 ^cd	411.57 ± 13.46 ^lm	64.66 ± 2.88 ^de	526.66 ± 18.23
	Indigo	15.46 ± 0.51 ^d	11.63 ± 0.31 ^f	8.68 ± 0.73 ^fg	nd	nd	14.56 ± 0.54 ^ij	363.99 ± 18.02 ⁿ	40.82 ± 3.24 ^k	455.14 ± 23.35
	Konini	11.13 ± 0.68 ^f	13.79 ± 0.42 ^e	12.76 ± 0.51 ^e	nd	nd	13.57 ± 0.03 ^j	386.39 ± 11.13 ^mn	49.10 ± 2.84 ^j	486.74 ± 15.60
65 min	Öelands hvede	17.56 ± 0.04 ^c	11.70 ± 0.61 ^f	12.86 ± 0.92 ^e	5.20 ± 0.08 ^ij	9.40 ± 0.46 ^ab	26.57 ± 0.56 ^a	526.64 ± 31.76 ^efghi	71.83 ±1.05 ^bc	681.75 ± 35.47
	Indigo	19.97 ± 0.23 ^ab	12.19 ± 0.24 ^f	19.18 ± 0.69 ^b	6.21 ± 0.28 ^f	6.83 ± 0.32 ^e	16.90 ± 0.25 ^gh	488.22 ± 2.63 ^hijk	54.86 ± 0.48 ^ghi	624.36 ± 5.12
	Konini	14.99 ± 0.22 ^de	15.77 ± 0.91 ^d	18.17 ± 0.98 ^b	6.86 ± 0.05 ^cde	7.82 ± 0.27 ^cd	18.61 ± 0.19 ^efg	523.25 ± 7.22 ^fghi	60.34 ± 2.47 ^ef	665.81 ± 12.31
Load	Öelands hvede	3.75 ± 0.12 ^ghi	10.94 ± 0.27 ^fg	14.68 ± 0.30 ^cd	5.30 ± 0.22 ^hi	9.63 ± 0.16 ^ab	26.64 ± 0.30 ^a	586.92 ± 30.32 ^bc	75.51 ± 2.09 ^b	733.38 ± 33.79
	Indigo	4.12 ± 0.08 ^gh	9.99 ± 0.32 ^g	19.32 ± 0.59 ^b	6.62 ± 0.16 ^de	6.97 ± 0.27 ^e	17.31 ± 0.33 ^fgh	517.14 ± 1.40 ^hi	56.12 ± 1.48 ^fghi	637.57 ± 5.16
	Konini	3.10 ± 0.08 ⁱ	5.29 ± 0.15 ^ij	18.65 ± 0.62 ^b	7.33 ± 0.26 ^ab	8.12 ± 0.09 ^c	19.39 ± 1.47 ^de	564.64 ± 37.89 ^cdef	65.31 ± 1.81 ^de	691.84 ± 43.37
Crust	Öelands hvede	nd	4.80 ± 0.21 ^ij	15.45 ± 0.21 ^c	5.66 ± 0.19 ^gh	nd	27.87 ± 0.79 ^a	631.54 ± 42.35 ^a	80.92 ± 3.40 ^a	766.23 ± 47.15
	Indigo	nd	4.44 ± 0.10 ^j	19.49 ± 0.66 ^b	7.17 ± 0.24 ^bc	nd	19.30 ± 1.07 ^de	551.35 ± 6.76 ^cdefg	57.45 ± 4.15 ^fgh	659.20 ± 12.98
	Konini	nd	4.25 ± 0.27 ^j	18.77 ± 0.63 ^b	7.63 ± 0.04 ^a	nd	20.70 ± 4.12 ^cd	616.95 ± 21.59 ^ab	71.57 ± 3.64 ^bc	739.88 ± 26.59
Crumb	Öelands hvede	3.95 ± 0.14 ^ghi	6.17 ± 0.59 ⁱ	14.51 ± 0.11 ^cd	5.19 ± 0.05 ^ij	9.80 ± 0.16 ^a	23.93 ± 1.64 ^b	569.32 ± 26.73 ^cde	70.96 ± 4.66 ^bc	703.82 ± 34.08
	Indigo	4.33 ± 0.17 ^g	5.62 ± 0.21 ^ij	18.33 ± 1.00 ^b	6.56 ± 0.15 ^ef	6.97 ± 0.38 ^e	17.10 ± 0.63 ^gh	498.80 ± 7.71 ^hij	51.14 ± 0.89 ^ij	608.85 ± 11.08
	Konini	3.25 ± 0.13 ^hi	4.32 ± 0.27 ^j	18.65 ± 1.21 ^b	6.96 ± 1.64 ^bcd	8.18 ± 0.13 ^c	16.05 ± 0.98 ^hi	554.64 ± 24.93 ^cdefg	58.22 ± 0.79 ^fg	670.28 ± 28.61

Content of phenolic acid was expressed as μg/g of dry weight. Values in each column with different letters are significantly different (p < 0.05). Total phenolic acid was calculated as the sum of each row. ^a–ⁿ Significant difference was defined with different letters in each group. nd stands for not detected.