Table 2.
Phenolic compound analysis of the fresh and thermally processed wheat bran samples.
| Sample | di-OH Benzoic Acid | Caffeic Acid | Vanillic Acid | Apigenin–Glucoside | p-Coumaric Acid | Sinapic Acid | Ferulic Acid |
|---|---|---|---|---|---|---|---|
| WBF | 62.15 ± 0.20 b | 12.37 ± 0.05 b | 15.73 ± 0.07 b | 20.40 ± 0.11 b | 8.65 ± 0.02 b | 14.18 ± 0.08 b | 22.56 ± 0.13b |
| WBTP | 81.75 ± 1.07 a | 20.81 ± 0.12 b | 30.788 ± 0.19 a | 35.09 ± 0.21 a | 14.88 ± 0.09 a | 21.23 ± 0.13 a | 31.41 ± 0.33 a |
Values (mean ± SD, μg/g DW, n = 3) in the same column followed by different superscript letters (a, b) indicate significant differences (p < 0.05) between fresh and thermally processed samples of the same extract (Student’s t-test-GraphPad Prism Version 8.0.1, Graph Pad Software, Inc., San Diego, CA, United States). WBF: fresh wheat bran; WBTP: thermally processed wheat bran.