Table 3.
Phenolic compound analysis of the fresh and thermally processed oat bran samples.
| Sample | di-OH Benzoic Acid | Caffeic Acid | Vanilic Acid | p-Coumaric Acid | Sinapic Acid | Ferulic Acid | Avenantr. 2c |
Avenantr. 2p |
Avenantr. 2f |
|---|---|---|---|---|---|---|---|---|---|
| OBF | 55.00 ± 1.02 b | 8.61 ± 0.03 b | 10.18 ± 0.06 b | 2.58 ± 0.03 b | 4.67 ± 0.0 b | 4.59 ± 0.03 b | 4.14 ±0.05 b | 7.04 ± 0.02 b | 7.85 ±0.09 b |
| OBTP | 76.2 ± 1.14 a | 22.8 ± 0.19 a | 12.48 ± 0.05 a | 3 ± 0.03 a | 5.28 ± 0.04 a | 4.86 ± 0.02 a | 6.3 ±0.07a | 8.69 ± 0.09 a | 9.16 ± 0.07 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). OBF: fresh oat bran; OBTP: thermally processed oat bran.