. 2020 Jun 6;3:189–194. doi: 10.1016/j.crfs.2020.05.004

Table 3.

Phenolic acid composition of different maize tortillas.

Phenolic acid (μg phenolic acid/100 g DW)	Tortilla from commercial producer	Handmade tortilla from white maize	Handmade tortilla from blue maize
Ferulic	1127 ± 48^a	3547 ± 102^b	5151 ± 21^c
p-Coumaric	789 ± 35^a	517 ± 15^b	13 ± 1^c
Caffeic	521 ± 22^a	186 ± 8 ^b	222 ± 10^c
Syringic	111 ± 9^a	571 ± 20^b	451 ± 19^c
4-Hydroxybenzoic	1770 ± 91^a	1129 ± 53^b	1066 ± 43^b
Total phenolic acid	4318 ± 205^a	5949 ± 198^b	6903 ± 94^c

Data correspond to the means ± standard deviation. Means in the same line that do not share the same superscript letters (a-c) are significantly different (p < 0.05, Tukey test).