. 2020 Aug 7;8:956. doi: 10.3389/fbioe.2020.00956

TABLE 5.

Profile of free and bound phenolic acids of (A) bioingredients and (B) digested samples.

Bio-ingredients	LR11M	LR11C	LR95M	LR95C	LRWM	LRWC	NFWB
(A) Bioingredients before digestion
Free acid phenolic (μg/100g DM)
Gallic acid	76 ± 10^a	59 ± 26^a	167 ± 13^b	147 ± 4.8^b	126 ± 19^c	81 ± 11^a	106 ± 0.3^a
4-Hyd acid*	288 ± 34^a	463 ± 57^b	283 ± 53^b	336 ± 47^b	245 ± 92^a	336 ± 7.0^b	201 ± 3.0^a
Caffeic acid	4,662 ± 285^a	4,265 ± 224^a	8,053 ± 35^b	8,359 ± 931^b	6,292 ± 487^c	6,579 ± 738^c	142 ± 11^d
Ferulic acid	1,414 ± 108^a	852 ± 53^b	262 ± 37^c	380 ± 53^d	423 ± 15^d	296 ± 28^d	2,547 ± 10^e
Protocatechuic acid	1,210 ± 294^a	876 ± 91^a	1,201 ± 17^a	2,064 ± 199^c	1,428 ± 117^a	1,363 ± 74^a	1,660 ± 468^a
Shikimic acid	20 ± 3.9^a	28 ± 2.5^b	21 ± 0.6^b	26 ± 4.3^b	14 ± 0.3^a	19 ± 3.6^a	19 ± 3^a
p-Coumaric	nd	nd	nd	nd	nd	359 ± 46	nd
Total	7,671 ± 310	6,545 ± 361	9,988 ± 78	11,311 ± 864	8530 ± 553	8,676 ± 828	4,677 ± 1215
Bound acid phenolic (mg/100 g DM)
4-Hyd acid*	5 ± 0.02^a	6 ± 0.22^a	7 ± 0.18^b	8 ± 0.40^c	6 ± 0.05^b	8 ± 0.53^c	7 ± 0.30^b
p-Coumaric acid	10 ± 1.25^a	16 ± 0.28^b	19 ± 2.3^b	20 ± 0.30^b	15 ± 0.21^b	24 ± 0.50^c	19 ± 0.18^b
Caffeic acid	0.2 ± 0.03^a	0.4 ± 0.02^a	nd	nd	nd	0.74 ± 0.04^b	nd
Ferulic acid	116 ± 7.8^a	174 ± 6.9^b	203 ± 2.1^b	166 ± 5.45^b	148 ± 7.5^b	221 ± 9.1^c	162 ± 5.5^b
IsoFerulic acid	39 ± 1.5^a	68 ± 3.2^b	55 ± 5.9^b	53 ± 0.2^b	50 ± 5.3^b	102 ± 4.7^c	60 ± 2.3^b
Protocatechuic acid	nd	113 ± 16^a	nd	nd	nd	218 ± 70^b	nd
Total	170.2 ± 10.6	264.2 ± 9.9	285.5 ± 13.1	246.6 ± 6.4	219.5 ± 13.1	356.4 ± 13.9	248.4 ± 8.3
(B) Bioingredients after digestion
Free acid phenolic (μg/100g DM)
Gallic Acid	31 ± 0.1^a	15 ± 0.1^b	15.1 ± 0.9^b	23.9 ± 0.9^a	22.1 ± 0.9^a	9.3 ± 0.2^c	17 ± 0.3^b
4-Hyd acid*	91 ± 8^a	145 ± 0.1^a	33 ± 0.1^b	78 ± 1.1^b	69 ± 4.1^b	47 ± 1^b	223 ± 38^c
Caffeic acid	687 ± 151^a	1,025 ± 140^a	2,113 ± 343^b	2,014 ± 156^b	1,299 ± 166^ab	1,370 ± 317^ab	202 ± 0.1^a
Ferulic acid	589 ± 127^a	383 ± 65^a	65 ± 27^b	138 ± 15^c	285 ± 67^c	274 ± 27^c	1,210 ± 268^d
Protocatechuic acid	550 ± 64^a	205 ± 9^b	193 ± 126^b	399 ± 139^b	308 ± 92^b	1,049 ± 8^c	1,043 ± 4^c
Shikimic acid	4.4 ± 0.3^a	3 ± 0.2^a	4.4 ± 0.8^a	4 ± 0.2^a	5 ± 0.1^a	6 ± 2.2^a	4 ± 0.2^a
Total	1,953 ± 96	1,778 ± 201	2,524 ± 363	2,705 ± 98	2,059 ± 134	2,757 ± 335	2,704 ± 302
Bound phenolic acids (mg/100 g DM)
4-Hyd acid*	8 ± 0.4^a	8 ± 0.2^a	7 ± 0.6^a	8 ± 0.1^a	8 ± 0.4^a	10 ± 0.4^b	7 ± 0.5^a
p-Coumaric acid	32 ± 0.5^a	29 ± 2.8^a	26 ± 2.3^a	28 ± 0.5^a	28 ± 2.2^a	34 ± 2.5^a	28 ± 0.2^a
Caffeic acid	nd	0.6 ± 0.03^b	0.9 ± 0.07^b	1.7 ± 0.02^c	1.4 ± 0.2^c	nd	19 ± 0.1^c
Ferulic acid	262 ± 6.9^a	283 ± 10.3^a	259 ± 9.8^a	266 ± 0.41^a	276 ± 12.78^a	268 ± 12.8^a	257 ± 15.5^a
Isoferulic acid	96 ± 1.1^a	91 ± 3.5^a	78 ± 2.2^b	100 ± 0.8^a	102 ± 4.7^ba	102 ± 4.7^a	105 ± 5.4^a
Protocatechuic acid	nd	0.5 ± 0.06^a	0.3 ± 0.07^a	0.6 ± 0.12^b	0.3 ± 0.1^a	nd	0.4 ± 0.01^a
Total	398 ± 11.5	413 ± 13.9	371 ± 15	404 ± 2.4	417 ± 28.9	413 ± 27.8	399 ± 29.2

The data are the means of three independent experiments ± standard deviations (n = 3). *4 Hyd acid, 4 hydroxybenzoic acid.