Table 4.
Total polyphenols and alkylresorcinols in seven wholemeal soft wheat flours of six different brands purchased in stores.
| Sample Code | Milling Product * | Polyphenols (mgGAE/100 d.m.) | Alkylresorcinols (mg/100 g d.m.) | CV | |||||
|---|---|---|---|---|---|---|---|---|---|
| Free | CV | Hydrolisable Bound | CV | Total | CV | ||||
| C1 | Wholegrain flour | 168 | 4% | 428 | 1% | 597 | 2% | 32.7 | 5% |
| C2 | Wholegrain, stone milled flour | 206 | 3% | 464 | 11% | 669 | 8% | 28.8 | 4% |
| C3 | Wholegrain, stone milled flour | 164 | 3% | 449 | 2% | 613 | 3% | 32.2 | 9% |
| C4 | Wholegrain | 207 | 6% | 471 | 3% | 678 | 4% | 38.1 | 5% |
| C5 | Wholegrain, stone milled flour | 175 | 4% | 445 | 5% | 619 | 5% | 31.3 | 1% |
| C6 | Wholegrain | 183 | 2% | 433 | 0% | 616 | 1% | 27.9 | 3% |
| C7 | Wholegrain | 206 | 3% | 446 | 2% | 652 | 2% | 31.2 | 5% |
d.m., on dry matter; * Information from product label; <l.o.d., below limit of detection; C, commercial flour purchased in stores; CV, coefficient of variation (three independent determinations).