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

Table 3.

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

Varietes	p-HB ²	VAN	CAF	SYR	p-COU	FER	o-COU	Total
Kraljica	34 ^a ± 10	13 ^b ± 0	25 ^b ± 9	14 ^a ± 2	32 ^a ± 3	424 ^a ± 10	14 ^a ± 4	556 ^a ± 3
Olimpija	47 ^b ± 20	13 ^b ± 1	30 ^d,e ± 4	22 ^c,d ± 3	38 ^b ± 2	460 ^c ± 7	17 ^b ± 5	626 ^c ± 22
Srpanjka	49 ^b ± 10	11 ^a ± 1	26 ^c,d ± 9	19 ^b ± 4	32 ^a ± 1	430 ^a ± 12	14 ^a ± 3	580 ^b ± 6
Katarina	45 ^b ± 17	15 ^c ± 2	31 ^e ± 6	21 ^b,c ± 7	39 ^b ± 2	482 ^d ± 2	22 ^c ± 7	654 ^d ± 29
Renata	50 ^b ± 23	13 ^b ± 1	22 ^a ± 12	24 ^e ± 4	35 ^a ± 1	444 ^b ± 7	17 ^b ± 3	605 ^b ± 11
Y1 ³	59 ^b ± 10	13 ^b ± 2	20 ^a ± 6	23 ^b ± 4	36 ^b ± 4	443 ^a ± 26	20 ^b ± 4	614 ^b ± 47
Y2	31 ^a ± 5	12 ^a ± 2	33 ^b ± 1	17 ^a ± 3	34 ^a ± 3	453 ^b ± 19	13 ^a ± 2	594 ^a ± 26

¹ Mean ± SD of 2 years and duplicate extraction/HPLC analysis (n = 8). 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. ³ Mean ± SD of each phenolic acid in year 2018 (n = 20) and year 2019 (n = 20). ^a–e in the same column correspond to statistically-different values (Fisher’s post hoc test p < 0.05).