Table 2.
Cell wall-bound phenolic acids (CWBPAs), soluble (free and conjugated forms) phenolic acids (SPAs), total anthocyanin (TAC) and antioxidant capacity (AC, FRAP and ABTS methods) detected in the stone-milled flours of the cereal tested. (Data are expressed on a dw basis ± standard deviation). Means followed by different letters are significantly different, according to the REGW-Q test (the ANOVA level of significance is shown in the table).
| Cereal | Cultivar | CWBPAs 1 | SPAs 1 | TAC | AC-FRAP | AC-ABTS |
|---|---|---|---|---|---|---|
| (mg/kg) | (mg/kg) | (mg cya/kg) | (mmol TE/kg) | (mmol TE/kg) | ||
| Red-grained wheat | Aubusson | 710 ± 29 b | 63.6 ± 3.9 b | - | 7.5 ± 0.5 b | 18.8 ± 0.9 b |
| Blue-grained wheat | Skorpion | 897 ± 19 a | 84.7 ± 3.7 a | 22.8 ± 0.4 | 7.9 ± 0.6 b | 19.9 ± 0.7 b |
| Naked barley | Rondo | 957 ± 7 a | 37.2 ± 3.2 c | - | 23.6 ± 1.5 a | 31.9 ± 1.8 a |
| p (F) | <0.001 | 0.001 | - | <0.001 | <0.001 |