. 2020 Oct 13;9(10):1447. doi: 10.3390/foods9101447

Table 3.

Phenolic acid (PA) profile of the bakery products (µg g⁻¹ db) *.

	GR 100	GR 150	WM 100	WM 150
*FPA*
vanillic	4.79 ± 0.84 ^a	5.30 ± 0.13 ^a	-	3.77 ± 0.17
syringic	3.21 ± 0.93	-	-	9.64 ± 0.39
salicylic	-	-	4.71 ± 0.30	-
caffeic	2.71 ± 0.33 ^a	4.01 ± 0.42 ^b	2.58 ± 0.04 ^A	2.63 ± 0.06 ^A
ferulic	14.07 ± 0.42 ^a	12.37 ± 1.36 ^a	13.03 ± 0.59 ^B	9.80 ± 0.65 ^A
m-coumaric	11.08 ± 2.01 ^a	12.11 ± 0.03 ^a	-	-
sinapic	31.22 ± 1.42 ^a	37.86 ± 4.77 ^a	16.89 ± 1.56 ^A	19.38 ± 1.16 ^A
total FPA	67.08 ± 5.95 ^a	71.65 ± 6.70 ^a	37.21 ± 2.48 ^A	53.18 ± 3.86 ^B
*BPA*
syringic	2.06 ± 0.36 ^a	2.59 ± 0.07 ^a	3.49 ± 0.44	-
salicylic	28.37 ± 5.21 ^b	5.96 ± 0.38 ^a	8.03 ± 1.08	-
ferulic	5.52 ± 0.89 ^a	82.93 ± 6.92 ^b	97.45 ± 6.99 ^A	133.13 ± 6.28 ^B
sinapic	1.40 ± 0.33 ^a	21.74 ± 2.86 ^b	24.87 ± 0.31 ^A	25.12 ± 4.04 ^A
caffeic	-	-	-	4.82 ± 1.11
p-coumaric	-	-	-	4.07 ± 0.83
total BPA	37.36 ± 5.02 ^a	113.22 ± 9.47 ^b	133.84 ± 8.82 ^A	167.14 ± 12.25 ^B
Total PA	104.45 ± 8.26 ^a	184.86 ± 15.85 ^b	171.05 ± 11.30 ^A	220.33 ± 16.11 ^B

db = Dry basis; * n = 3 replicates; GR = Gentil Rosso; WM = wheat mix; 100 = baking temperature 1; 150 = baking temperature 2; FPA = free phenolic acids; BPA = bound phenolic acids. For each class of samples, values in the same row followed by different letters (lower case for GR and upper case for WM) are statistically different (p < 0.05).