Table 5.

Content ¹ (μg/g_dm) of bound phenolic acids in corn and popcorn grains.

Varietes	p-HB 2	VAN	CAF	SYR	p-COU	FER	o-COU	Total
				Corn
Kulak	29 a ± 22	20 a ± 1	33 a ± 4	18 a ± 9	188 a ± 15	1635 a ± 109	64 a ± 17	1897 a ± 104
OS 398	58 a,b ± 16	26 c ± 3	28 a ± 10	35 c ± 15	238 b ± 2	1808 b c ± 52	72 b ± 18	2266 b ± 75
OS 378	105 d ± 34	30 d ± 1	43 b ± 4	38 c ± 4	329 c ± 36	1914 c ± 32	81 c ± 18	2540 c ± 56
Tomasov	81 c,d ± 3	23 b ± 1	32 a ± 6	28 b ± 11	207 a,b ± 7	1603 a ± 88	66 a ± 14	2040 a ± 76
Velimir	67 b ± 7	22 a,b ± 2	35 a,b ± 1	26 b ± 13	230 b ± 35	1781 b ± 244	72 b ± 19	2232 b ± 283
Y1 3	65 ns ± 43	24 ns ± 4	34 ns ± 9	20 a ± 9	243 b ± 64	1658 a ± 151	86 b ± 7	2130 a ± 264
Y2	70 ± 13	24 ± 4	34 ± 5	38 b ± 8	234 a ± 46	1838 b ± 127	56 a ± 6	2296 b ± 187
				Popcorn
OS POP 555	51 a ± 18	33 ns ± 5	24 a ± 6	31 ns ± 3	233 a,b ± 28	2758 b ± 185	77 a ± 13	3286 b ± 336
OS POP 566	86 b ± 26	34 ± 1	24 a ± 8	41 ± 2	245 a,b ± 35	2993 b ± 295	87 a,b ± 6	3582 b ± 214
Bulut	79 b ± 5	31 ± 2	23 a ± 5	41 ± 9	228 a ± 15	2771 b ± 285	103 b ± 20	3275 b ± 268
OS 12XDH4-2	90 b ± 9	29 ± 1	39 b ± 5	47 ± 19	318 c ± 34	3059 b ± 488	104 b ± 21	3684 b ± 522
OS 504pc	89 b ± 13	31 ± 2	35 b ± 5	38 ± 4	269 b ± 4	2126 a ± 193	75 a ± 6	2663 a ± 182
Y1 3	86 b ± 10	33 b ± 3	28 ns ± 12	35 ns ± 3	254 a ± 27	2555 a ± 343	97 b ± 22	3152 a ± 389
Y2	71 a ± 5	30 a ± 2	31 ± 3	45 ± 12	263 b ± 52	2927 b ± 454	81 a ± 9	3445 b ± 511

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.