Table 3.
Total polyphenols and alkylresorcinols in milling products obtained from eight soft wheat grains.
| Grain Code | Milling Product | Polyphenols (mgGAE/100 d.m.) | Alkylresorcinols (mg/100 g d.m.) | CV | |||||
|---|---|---|---|---|---|---|---|---|---|
| Free | CV | Hydrolisable Bound | CV | Total | CV | ||||
| 1 | WGF | 214 | 3% | 586 | 2% | 800 | 2% | 42.5 | 2% |
| SMF | 204 | 5% | 610 | 3% | 814 | 4% | 40.8 | 4% | |
| RF | 184 | 5% | 396 | 4% | 581 | 4% | <l.o.d. | ||
| FB | 254 | 4% | 872 | 1% | 1126 | 2% | 91.7 | 0% | |
| CB | 281 | 5% | 1265 | 1% | 1547 | 2% | 183.6 | 3% | |
| 2 | WGF | 213 | 5% | 539 | 0% | 752 | 2% | 47.5 | 7% |
| SMF | 219 | 1% | 535 | 0% | 754 | 1% | 45.9 | 8% | |
| RF | 145 | 5% | 355 | 2% | 500 | 3% | <l.o.d. | ||
| FB | 232 | 4% | 819 | 2% | 1051 | 3% | 68.1 | 5% | |
| CB | 272 | 1% | 1029 | 2% | 1301 | 1% | 234.1 | 1% | |
| 3 | WGF | 225 | 3% | 527 | 2% | 752 | 3% | 46.4 | 13% |
| SMF | 227 | 5% | 560 | 1% | 788 | 2% | 39.3 | 6% | |
| RF | 185 | 3% | 337 | 3% | 521 | 3% | <l.o.d. | ||
| FB | 227 | 2% | 764 | 2% | 991 | 2% | 98.6 | 12% | |
| CB | 302 | 4% | 1091 | 1% | 1394 | 2% | 168.4 | 1% | |
| 4 | WGF | 208 | 3% | 544 | 2% | 752 | 2% | 27.2 | 3% |
| SMF | 220 | 2% | 496 | 1% | 716 | 1% | 35.1 | 3% | |
| RF | 155 | 2% | 349 | 3% | 504 | 3% | <l.o.d. | ||
| FB | 220 | 5% | 419 | 1% | 639 | 2% | 71.5 | 2% | |
| CB | 259 | 2% | 1106 | 8% | 1365 | 7% | 179.0 | 5% | |
| 5 | WGF | 201 | 2% | 524 | 2% | 725 | 2% | 39.0 | 2% |
| SMF | 204 | 2% | 517 | 2% | 721 | 2% | 36.3 | 9% | |
| RF | 144 | 5% | 341 | 3% | 485 | 4% | <l.o.d. | ||
| FB | 237 | 2% | 780 | 3% | 1017 | 3% | 78.1 | 5% | |
| CB | 278 | 4% | 1044 | 1% | 1322 | 2% | 189.3 | 10% | |
| 6 | WGF | 184 | 4% | 454 | 2% | 638 | 3% | 45.0 | 19% |
| SMF | 182 | 4% | 475 | 2% | 656 | 2% | 43.4 | 11% | |
| RF | 170 | 8% | 345 | 2% | 515 | 4% | <l.o.d. | ||
| FB | 211 | 5% | 793 | 3% | 1004 | 3% | 100.1 | 6% | |
| CB | 252 | 4% | 935 | 3% | 1187 | 3% | 251.2 | 9% | |
| 7 | WGF | 195 | 3% | 478 | 2% | 673 | 2% | 46.0 | 5% |
| SMF | 189 | 4% | 492 | 1% | 681 | 2% | 47.0 | 4% | |
| RF | 148 | 1% | 326 | 0% | 475 | 1% | <l.o.d. | ||
| FB | 213 | 12% | 839 | 2% | 1052 | 4% | 106.6 | 10% | |
| CB | 261 | 2% | 955 | 2% | 1216 | 2% | 241.5 | 8% | |
| 8 | WGF | 197 | 2% | 457 | 3% | 654 | 2% | 32.1 | 3% |
| SMF | 211 | 5% | 460 | 1% | 671 | 2% | 46.2 | 4% | |
| RF | 180 | 4% | 319 | 2% | 499 | 3% | <l.o.d. | ||
| FB | 228 | 4% | 673 | 1% | 901 | 2% | 95.5 | 2% | |
| CB | 287 | 4% | 904 | 3% | 1191 | 3% | 215.1 | 5% | |
d.m., on dry matter; <l.o.d., below limit of detection; WGF, wholegrain flour from Bühler MLI 204 laboratory mill; SMF, stone-milled flour from commercial mills; RF, refined flour from experimental roller milling; FB, fine bran from experimental roller milling; CB, coarse bran from experimental roller milling; CV, coefficient of variation (three independent determinations).