TABLE 4.

Phenolic acids (mg kg^–1) identified and quantified in Tillecur (Ti), Pure Yellow Mustard (PYM), Pure Oriental Mustard (POM), and Oriental Mustard Bran (OMB).

Phenolic acids	Ti	PYM	POM	OMB
1-2-Dihydroxybenzene	2.21 ± 0.01	nd	nd	0.11 ± 0.02
3-4-Dihydroxyhydrocinnamic	0.13 ± 0.01	0.20 ± 0.02	nd	nd
Benzoic acid	6.35 ± 0.04	11.83 ± 0.02	0.63 ± 0.02	0.82 ± 0.01
Caffeic acid	0.21 ± 0.01	nd	nd	0.31 ± 0.01
Chlorogenic acid	nd	nd	0.18 ± 0.10	nd
DL-3-Phenyllactic acid	2.12 ± 0.04	0.34 ± 0.01	0.28 ± 0.01	0.30 ± 0.03
Ferulic acid	6.46 ± 0.02	0.33 ± 0.01	0.37 ± 0.02	0.74 ± 0.04
Gallic acid	0.12 ± 0.02	nd	nd	nd
Hydroxycinnamic acid	26.12 ± 0.01	0.52 ± 0.03	0.56 ± 0.01	0.44 ± 0.02
P-Coumaric acid	0.35 ± 0.03	0.21 ± 0.01	0.55 ± 0.02	4.26 ± 0.03
Protocatechuic acid	1.28 ± 0.02	0.25 ± 0.04	nd	nd
Sinapic acid	0.57 ± 0.02	0.27 ± 0.01	0.62 ± 0.04	1.26 ± 0.03
Syringic acid	0.13 ± 0.01	0.11 ± 0.01	0.43 ± 0.04	0.16 ± 0.02
Vanillic acid	0.48 ± 0.02	nd	0.51 ± 0.01	1.01 ± 0.02
Vanillin	0.29 ± 0.01	0.21 ± 0.02	0.30 ± 0.02	0.14 ± 0.01

nd: not detected; ± standard deviation