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. 2021 Mar 9;10(3):565. doi: 10.3390/foods10030565

Table 5.

Bound phenolic compounds contents (µg/g) in barley pearling fractions.

Phenolic Acids (µg/g) Flavones Glycosides (µg/g)
Ferulic isoF DiF TriF DC DiF THF DiF p-Cm m-Cm p-OHB OHB 2,4-diOHB Vanillic Caffeic Syringic Sinapic Cinna Ag g Isosc-g Isosc r Isov g
Kamalamai
F1 1367 a 17 b,c 330 a 21.2 a 34.3 a 5.5 a 978 a 21.3 a 22.8 a 3.0 c 3.5 b,c 117 a 5.1 c 19.6 a 14.1 a,b 3.8 d 1.6 a 1.7 d - 0.05 b
F2 1260 a 15 b,c 165 b 15.8 a 18.2 b 1.9 b 523 b 8.1 b 15.3 b 4.6 a,b 4.2 b 78 b 7.2 b 15.9 a 20.3 a 5.5 a 1.1 a 2.4 a - 0.09 a
F3 1184 a 15 b,c 151 b 31.7 a 3.0 c - 182 c 3.5 c 11.1 c 4.9 a,b 6.0 a 44 c 16.1 a 9.4 b 21.1 a 5.9 a 0.2 b 2.1 b - -
F4 804 b 20 b 69 c 3.8 b 1.1 d - 65 d 2.2 c,d 6.8 d 4.8 a,b 2.8 c 18 d 3.9 c,d 4.9 c 11.2 b,c 4.5 b 0.1 c 2.0 b,c - -
F5 833 b 32 a 70 c 2.2 b 0.9 d,e - 53 d,e 3.4 c 6.6 d 5.4 a - 17 d 3.8 c,d 4.4 c 10.0 b,c 4.4 b,c 0.1 c 2.1 b,c - -
F6 575 c 14 c 46 d 2.5 b 0.7 e - 38 e 1.6 d 5.1 e 4.2 b - 11 e 2.8 d 3.3 d 7.1 c 3.9 c,d 0.1 c 1.9 c - -
F7 206 d 6 d 17 e 1.8 b 0.1 f - 14 f 0.9 e 3.3 f 4.3 b - 4 f 0.4 e 2.1 e 1.1 d 3.1 e 0.01 d 0.3 e - -
SED 0.1 0.1 0.1 0.3 0.1 0.1 0.1 0.2 0.1 0.3 0.3 0.1 0.1 0.1 0.2 0.04 0.3 0.03 0.01
Hindukusch
F1 2030 a 16 b,c 342 a 29.5 a 18.7 a 1.9 a 939 a 12.1 a 45.8 a 4.7 a 37.3 a,b 128 a 5.2 b,c 14.7 a 44.1 a,b 5.3 b 0.8 a 2.0 a 1.7 a 0.2 a
F2 2237 a 20 a,b 374 a 26.2 a 9.2 b 0.6 b 355 b 3.7 b 48.0 a 5.3 a 77.5 a 135 a 6.8 a,b 11.5 a,b 57.4 a 6.3 a 0.3 b 2.0 a,b 1.7 a 0.1 b
F3 1968 a 25 a,b 309 a 23.1 a 5.8 b - 154 c 1.7 c 33.3 b 5.3 a 63.9 a 99 a,b 8.7 a 10.3 b,c 47.9 a,b 5.6 a,b 0.2 b 1.8 b,c 1.6 a 0.1 b
F4 1643 a 30 a 204 b 10.1 b 3.0 c - 111 c 1.5 c 22.5 c 5.7 a 26.3 b 69 b 4.4 c 8.4 c 32.1 b 5.0 b 0.1 c 1.7 c 1.6 a 0.1 b
F5 1130 b 24 a,b 114 c 6.7 b,c 1.9 c,d - 53 d 1.1 c 13.8 d 5.6 a 7.4 c 41 c 3.1 d 5.7 d 17.1 c 4.2 c 0.1 c 1.8 b,c 1.1 a 0.1 b
F6 840 b 25 a,b 74 d 4.2 c 1.3 d - 35 d 1.3 c 10.1 e 5.3 a 4.2 c 29 c 2.8 d 4.4 d 12.2 c 3.7 c 0.1 c 1.9 a,b,c 1.6 a 0.04 c
F7 353 c 10 c 24 e 1.2 c 0.2 e - 9 e 0.1 d 5.3 f 5.4 a 3.3 c 9 d 0.4 e 2.4 e 1.1 d 3.2 d - 0.3 d - -
SED 0.1 0.2 0.1 0.2 0.7 0.1 0.2 0.2 0.1 0.4 0.2 0.1 0.1 0.1 0.2 0.04 0.2 0.03 0.01 0.2
Annapurna
F1 1850 a 15 b,c 262 a 28.5 a 5.2 a 0.30 169 a 1.7 a 11.1 a 4.6 a,b - 43 a 5.9 a,b 10.2 a 42.0 a 6.3 a 0.2 a 2.3 a - -
F2 1697 a 16 b,c 179 b 13.3 b 1.6 b - 78 b 0.8 b 8.7 b 4.9 a - 26 b 11.7 a 7.2 b 27.9 b 5.1 b 0.1 b 2.2 a,b - -
F3 1323 b 19 a,b 109 c 3.8 c 0.9 c - 37 c 0.6 b,c 6.7 c 4.6 a,b - 16 c 3.6 b 5.2 c 15.4 c 4.4 b - 2.1 b,c - -
F4 968 c 25 a 69 d 3.1 c,d 1.0 c - 21 d 0.5 b,c 4.9 d 4.3 b,c - 9 d 2.8 b 3.5 d 8.3 d 3.5 c - 2.0 c,d - -
F5 809 d 20 a,b 58 d 2.1 d,e 2.3 b - 20 d 0.5 b,c 4.1 e 4.0 c - 7 d,e 2.7 b 2.8 e 5.4 e 3.4 c,d - 1.9 d - -
F6 623 e 14 c 42 e 2.3 d 2.1 b - 15 d 0.5 b,c 3.9 e 4.3 b,c - 6 e 2.6 b 2.5 e 4.1 e 3.3 c,d - 1.9 d - -
F7 259 f 6 d 18 f 1.4 e 0.1 d - 7 e 0.4 c 3.1 f 4.1 c - 3 f - 1.9 f - 2.9 d - - - -
SED 0.1 0.1 0.1 0.1 0.1 0.0 0.1 0.2 0.04 0.1 0.1 0.3 0.1 0.1 0.1 0.1 0.02

Results are presented as the mean. Means within a column followed by different letters indicate significant differences on log-transformed data; (Tukey-Kramer’s HSD for α = 0.05). SED: standard error of the difference between means. iso-F: isoferulic, DiF: Diferulic acid, TriF: Triferulic acid, DC DiF: Decarboxylated diferulic acid, DiF THF: Diferulic tetrahydrofuran, p-Cm: p-Coumaric acid, m-Cm: m-Coumaric acid, p-OHB: p--hydroxybenzoic acid, OHB: m- or o-hydroxybenzoic acid, 2,4DiOHB: 2,4-dihydroxyenzoic acid, Cinna: Cinnamic acid, Ag-g: Apigenin 6-C-arabinoside 8-C-glucoside, Isosc g: Isoscoparin 7-glucoside, Isosc r: Isoscoparin 7-rutinoside, Isov g: Isovitexin 7-glucoside.—Not detected.