. 2020 Jun 16;9(6):527. doi: 10.3390/antiox9060527

Table 2.

Content ¹ (µg/g_dm) of bound phenolic acids in cereal grains.

Cereals	p-HB ²	VAN	CAF	SYR	p-COU	FER	o-COU	TOTAL
Wheat	45 ^a ± 16	13 ^a ± 2	27 ^a ± 8	20 ^a ± 5	35 ^a ± 3	448 ^a ± 23	17 ^a ± 5	604 ^a ± 38
Winter Barley	65 ^b ± 14	26 ^c ± 4	29 ^a,b ± 9	26 ^b ± 6	205 ^c ± 54	610 ^b ± 92	31 ^b ± 7	991 ^b ± 113
Spring Barley	68 ^b,c ± 32	22 ^b ± 3	33 ^b,c ± 6	30 ^b ± 5	161 ^b ± 32	568 ^a,b ± 78	26 ^b ± 7	908 ^b ± 68
Corn	68 ^b,c ± 31	24 ^c ± 4	34 ^c ± 7	29 ^b ± 12	238 ^d ± 54	1748 ^c ± 164	71 ^c ± 16	2213 ^c ± 239
Popcorn	79 ^c ± 20	32 ^d ± 3	29 ^a,b ± 9	40 ^c ± 10	259 ^d ± 41	2741 ^d ± 436	89 ^d ± 18	3298 ^d ± 467

¹ Mean ± SD of five genotypes, 2 years, and duplicate extraction/HPLC analysis (n = 20). ² p-HB = p-hydroxybenzoic acid, VAN = vanillic acid, CAF = caffeic acid, SYR = syringic acid, p-COU = p-coumaric acid, FER = ferulic acid, o-COU = o-coumaric acid, and TOTAL = sum of all phenolic acids. ^a–d in the same column correspond to statistically-different values (Fisher’s post hoc test p < 0.05).