Table 2.

Determination of total polyphenols and flavonoids in wheat germ extracts.

Extract	Total Polyphenols (mg GAE/g)	Total Flavonoids (mg CE/g)
Acetone	100.00 ± 0.55 b	15.04 ± 0.36 d
Ethanol	80.95± 0.55 d	17.54 ± 0.35 b
Hexane	84.19 ± 0.59 c	16.29 ± 0.36 c
HWE	79.49 ± 1.58 d	12.24 ± 0.41 e
SWE	128.62 ± 1.89 a	21.29 ± 0.71 a
UWE	67.60 ± 1.86 e	9.38 ± 0.41 f

The wheat germ extracts concentration used is 10 mg/mL. The total polyphenol content is expressed as milligrams of gallic acid equivalent (GAE) per g of extract. The total flavonoid content is expressed as milligrams of catechin equivalent (CE) per g of sample. Values are expressed as mean ± standard deviation (n = 3). Different letters in each column indicate statistically significant differences at p < 0.05 (Duncan’s multiple range test). HWE, hot water extract; SWE, subcritical water extract; UWE, ultrasonic water extract.