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

Table 4.

Content ¹ (μg/g_dm) of bound phenolic acids in winter and spring barley grains.

Varietes	p-HB ²	VAN	CAF	SYR	p-COU	FER	o-COU	Total
Varietes	Winter Barley
Maxim	62 ^b ± 11	29 ^ns ± 1	21 ^a ± 1	26 ^b ± 1	225 ^b ± 17	565 ^a ± 64	26 ^a ± 1	954 ^a ± 91
Bravo	74 ^c,d ± 12	24 ± 2	32 ^c,e ± 4	34 ^c ± 3	203 ^b ± 19	659 ^c ± 81	30 ^b ± 6	1056 ^b ± 76
Maestro	65 ^c,d ± 9	24 ± 1	41 ^d ± 4	19 ^a ± 4	160 ^a ± 20	609 ^b ± 98	31 ^b ± 6	948 ^a ± 137
Barun	77 ^d ± 11	25 ± 0	27 ^b,c ± 1	30 ^b ± 3	168 ^a ± 24	667 ^c ± 73	40 ^c ± 1	1032 ^b ± 110
OS Lukas	46 ^a ± 3	28 ± 7	25 ^b,c ± 1	20 ^a ± 1	271 ^c ± 75	549 ^a ± 91	26 ^a ± 6	965 ^a ± 149
Y1 ³	62 ^ns ± 14	27 ^ns ± 5	31 ^ns ± 6	25 ^ns ± 4	179 ^a ± 30	536 ^a ± 54	34 ^b ± 5	894 ^a ± 65
Y2	68 ± 15	25 ± 3	26 ± 8	26 ± 8	232 ^b ± 59	683 ^b ± 52	27 ^a ± 6	1088 ^b ± 37
	Spring Barley
Igor	56 ^ns ± 15	22 ^a,b ± 1	29 ^ns ± 6	27 ^ns ± 1	156 ^b ± 18	651 ^e ± 72	26 ^c ± 4	966 ^c ± 78
Fran	69 ± 31	21 ^a ± 4	29 ± 3	32 ± 1	122 ^b ± 18	529 ^b ± 75	26 ^b ± 8	828 ^a ± 63
Matej	65 ± 22	25 ^b ± 3	36 ± 7	29 ± 3	159 ^b ± 15	567 ^c ± 53	30 ^d ± 9	911 ^a,b ± 29
Patrik	80 ± 54	25 ^b ± 1	37 ± 4	31 ± 10	159 ^b ± 5	592 ^d ± 43	23 ^a ± 6	946 ^c ± 30
Pivarac	68 ± 36	19 ^a ± 1	36 ± 1	33 ± 1	207 ^c ± 24	500 ^a ± 68	24 ^b ± 8	887 ^a,b ± 48
Y1 ³	95 ^b ± 20	22 ^ns ± 4	34 ^ns ± 8	32 ^ns ± 5	147 ^a ± 27	514 ^a ± 59	32 ^b ± 4	876 ^a ± 69
Y2	40 ^a ± 5	23 ± 3	33 ± 4	28 ± 4	174 ^b ± 31	621 ^b ± 54	20 ^a ± 2	939 ^b ± 54

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). Values with different superscript letters (a-d) in a column are significantly different (p ≤ 0.05), ns = non-significant.