Table 3.
Phenolic profile of continuous and batch ultrasonicated sorghum flours (μg/g DW).
| Compounds | Control SF | Continuous flow ultrasonicated SF | Batch ultrasonicated SF |
|---|---|---|---|
| Benzoic acids | |||
| Protocatechuic acid | 6.18 ± 0.11a | 7.11 ± 0.12b | 6.74 ± 0.14c |
| p-Hydroxybenzoic acid | 13.3 ± 0.22a | 14.8 ± 0.29b | 13.9 ± 0.21c |
| Cinnamic acids | |||
| Caffeic acid | 10.2 ± 0.19a | 13.5 ± 0.17b | 12.6 ± 0.23c |
| p-coumaric acid | 4.87 ± 0.13a | 5.53 ± 0.11b | 4.94 ± 0.11a |
| Ferulic acid | 13.4 ± 0.28a | 16.7 ± 0.21b | 14.9 ± 0.19c |
| Salicylic acid | 22.8 ± 0.20a | 24.5 ± 0.18b | 22.5 ± 0.15a |
Means in the same row with different letters are significantly different (p < 0.05), SF: sorghum flour