. 2019 Jul 18;24(14):2623. doi: 10.3390/molecules24142623

Table 1.

Content of phenolic acids in gluten-free pasta samples enriched with chestnut flour (n = 3; mean ± SD, standard deviation).

Chestnut Flour (%)		Content of Phenolic Acids (µg/g d.w.)
Chestnut Flour (%)	Gallic	Proto-Catechuic	trans-Caffeic	cis-Caffeic	4-OH-benzoic	Salicylic	Vanilic	Gentisic	trans-Sinapic	cis-Sinapic	p-Coumaric	Ferulic	Isoferulic	Sum
0	ND	0.171^a ± 0.002	ND	ND	1.393^b ± 0.051	1.210^c ± 0.042	ND	0.041^a ± 0.0002	ND	ND	0.274^a ± 0.008	0.793^a ± 0.013	30.133^a ± 0.576	34.015^a ± 0.6922
10	BQL	0.189^ab ± 0.006	BQL	BQL	1.291^ab ± 0.043	1.020^bc ± 0.035	ND	0.050^ab ± 0.0000	BQL	BQL	0.416^ab ± 0.012	0.920^ab ± 0.033	35.040^ab ± 0.987	38.927^ab ± 1.1160
20	1.196^a ± 0.043	0.199^b ± 0.003	BQL	BQL	1.244^ab ± 0.009	0.944^b ± 0.036	BQL	0.054^ab ± 0.0002	BQL	0.488^a ± 0.008	0.636^b ± 0.008	1.016^ab ± 0.009	41.200^b ± 0.089	46.977^b ± 0.2052
30	3.516^b ± 0.024	0.265^bc ± 0.004	0.038^a± 0.000	BQL	1.096^a ± 0.002	0.908^b ± 0.029	BQL	0.058^ab ± 0.0001	0.408^a ± 0.012	1.104^b ± 0.006	0.692^b ± 0.002	1.264^b ± 0.011	42.120^bc ± 1.220	51.468^bc ± 1.3101
40	5.280^c ± 0.006	0.335^c ± 0.011	0.194^b± 0.002	BQL	1.064^a ± 0.038	0.716^ab ± 0.009	2.232^a ± 0.101	0.065^b ± 0.0001	0.520^ab ± 0.024	1.348^bc ± 0.032	0.754^bc ± 0.000	1.272^b ± 0.005	42.813^bc ± 0.093	56.595^c ± 0.3211
50	8.120^d ± 0.003	0.354^c ± 0.007	0.399^c± 0.013	BQL	1.032^a ± 0.005	0.612^a ± 0.028	2.688^b ± 0.076	0.067^b ± 0.0002	0.736^b ± 0.005	1.832^c ± 0.067	1.428^c ± 0.024	1.724^c ± 0.052	46.000^c ± 0.659	65.010^d ± 0.9392

^a-d—different letters in columns indicate significant differences at α=0.05; ND—not detected; BQL—below quantification level.