Table 3.
Soluble (free and conjugated forms) phenolic acids (SPAs) of five different cereal fermented doughs individually inoculated with selected yeast strains.
| Cereal flour | Yeast strainsa | SPAsb(mg/kg) | Hydroxybenzoic acid (mg/kg) | Vanillic acid (mg/kg) | Syringic acid (mg/kg) | p-coumaric acid (mg/kg) | Ferulic acid (mg/kg) | Sinapic acid (mg/kg) |
|---|---|---|---|---|---|---|---|---|
|
Red-grained common wheat (cv. Aubusson) |
Control | 148b | 5.71c | 8.55b | 3.82b | 3.24b | 89.5a | 37.1c |
| ZEUS IBA | 161a | 7.89a | 9.13a | 4.82a | 3.51a | 91.7a | 43.6a | |
| D20Y | 157a | 7.33b | 9.07a | 4.66a | 3.30b | 92.1a | 40.8b | |
| D22Y | 162a | 7.60ab | 9.08a | 4.61a | 3.42ab | 95.7a | 42.0ab | |
| SEM | 2 | 0.14 | 0.13 | 0.07 | 0.05 | 1.3 | 0.5 | |
| P(F) | 0.004 | < 0.001 | 0.033 | < 0.001 | 0.019 | 0.053 | < 0.001 | |
|
Yellow-grained common wheat (cv. Bona vita) |
Control | 153b | 7.46b | 12.3b | 9.04b | 2.98a | 82.2a | 39.1b |
| ZEUS IBA | 162a | 10.14a | 13.6a | 11.09a | 3.18a | 80.1a | 44.4a | |
| L17Y | 167a | 10.30a | 13.7a | 11.73a | 3.36a | 83.3a | 44.6a | |
| L22Y | 167a | 10.03a | 13.8a | 11.41a | 3.29a | 83.7a | 44.8a | |
| SEM | 2 | 0.11 | 0.2 | 0.25 | 0.12 | 1 | 0.6 | |
| P(F) | 0.002 | < 0.001 | 0.001 | < 0.001 | 0.22 | 0.11 | < 0.001 | |
|
BLUE-grained common wheat (cv. Skorpion) |
Control | 146b | 6.89c | 11.3b | 9.56b | 3.2b | 80.4a | 35.1b |
| ZEUS IBA | 162a | 9.85ab | 12.7a | 12.5a | 3.43ab | 82.0a | 41.2a | |
| D8Y | 159a | 9.54b | 12.7a | 12.2a | 3.39ab | 79.6a | 41.2a | |
| L6Y | 162a | 9.96ab | 12.9a | 12.8a | 3.59a | 80.9a | 41.4a | |
| SEM | 2 | 0.05 | 0.16 | 0.25 | 0.07 | 0.8 | 0.8 | |
| P(F) | 0.002 | < 0.001 | < 0.001 | < 0.001 | 0.023 | 0.266 | 0.001 | |
|
Emmer (cv. Giovanni Paolo) |
Control | 112c | 5.33b | 7.76b | 2.53a | 3.33c | 54.4c | 38.5c |
| ZEUS IBA | 131b | 7.09a | 9.28a | 2.94a | 3.66b | 63.4b | 44.4ab | |
| D18Y | 135ab | 7.03a | 9.44a | 2.83a | 4.20a | 67.6ab | 43.5b | |
| L22Y | 141a | 7.23a | 9.27a | 3.00a | 3.97a | 69.9a | 48.1a | |
| SEM | 2 | 0.08 | 0.17 | 0.12 | 0.07 | 1.2 | 1 | |
| P(F) | < 0.001 | < 0.001 | < 0.001 | 0.096 | < 0.001 | < 0.001 | 0.001 | |
|
Hull-less barley (cv. Rondo) |
control | 126c | 3.00b | 8.03b | 1.53b | 6.09ab | 94.8b | 12.1b |
| ZEUS IBA | 140a | 4.00a | 9.99a | 1.94a | 6.55a | 103a | 13.8a | |
| L10Y | 130bc | 3.92a | 9.75a | 1.88a | 5.85bc | 95b | 13.7a | |
| L15Y | 133b | 3.98a | 9.91a | 1.94a | 5.34c | 98.5b | 13.4a | |
| SEM | 1 | 0.08 | 0.16 | 0.06 | 0.14 | 1 | 0.3 | |
| P(F) | 0.001 | < 0.001 | < 0.001 | 0.006 | 0.002 | 0.001 | 0.006 |
Data are expressed on a dw basis. For each cereal type, means followed by different letters are significantly different, according to the Tukey’s HSD test (the ANOVA level of significance is shown in the table).
SEM standard error of the mean.
aControl, dough obtained from water and whole grain flour mixture, without yeast addition; ZEUS IBA, S. cerevisiae commercial baker’s yeasts.
bSum of the SPAs determined by means of the RP-HPLC/DAD.