Table 2.
Composition of unbound and bound phenolic acids of dry flour mix, dough, and fresh bread products and the impact of baking process on their concentrations x.
| Phenolic Acid | Wheat (100%) |
Wheat/Hairless Canary Seed (85/15, w/w) |
Wheat/Hairless Canary Seed (75/25, w/w) |
Wheat/Hairless Canary Seed (50/50, w/w) |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Flour Mix | Dough | Bread | Flour Mix | Dough | Bread | Flour Mix | Dough | Bread | Flour Mix | Dough | Bread | |
| Unbound fraction (µg/g) | ||||||||||||
| p-Coumaric | 0.11 ± 0.01 a | 0.13 ± 0.01 a | 0.14 ± 0.01 a | 0.15 ± 0.01 a | 0.18 ± 0.01 a | 0.18 ± 0.01 a | 0.15 ± 0.01 a | 0.17 ± 0.01 a | 0.18 ± 0.01 a | 0.21 ± 0.01 a | 0.23 ± 0.01 a | 0.24 ± 0.01 a |
| Ferulic | 1.53 ± 0.06 a | 2.26 ± 0.03 b | 5.70 ± 0.20 c | 1.39 ± 0.06 a | 4.67 ± 0.60 b | 6.59 ± 0.18 c | 1.27 ± 0.03 a | 4.46 ± 0.24 b | 6.62 ± 0.17 c | 0.95 ± 0.04 a | 3.87 ± 0.20 b | 5.65 ± 0.20 c |
| Total unbounds | 1.64 | 2.39 | 5.84 | 1.54 | 4.85 | 6.77 | 1.42 | 4.63 | 6.80 | 1.16 | 4.10 | 5.89 |
| Bound fraction (µg/g) | ||||||||||||
| p-hydroxy-benzoic | 3.42 ± 0.06 a | 3.11 ± 0.05 b | 3.01 ± 0.05 b | 6.03 ± 0.34 a | 4.28 ± 0.11 b | 3.33 ± 0.19 c | 6.14 ± 0.31 a | 5.18 ± 0.22 b | 4.34 ± 0.08 c | 6.72 ± 0.39 a | 5.68 ± 0.29 b | 5.71 ± 0.15 b |
| Vanillic | 5.95 ± 0.24 a | 5.51 ± 0.13 b | 3.49 ± 0.16 c | 7.54 ± 0.31 a | 6.67 ± 0.23 b | 5.80 ± 0.21 c | 7.22 ± 0.05 a | 6.56 ± 0.25 b | 5.85 ± 0.14 c | 7.35 ± 0.27 a | 6.58 ± 0.29 b | 5.75 ± 0.23 c |
| Caffeic | 0.15 ± 0.01 a | 0.13 ± 0.02 a | 0.11 ± 0.01 a | 0.25 ± 0.01 a | 0.26 ± 0.02 a | 0.21 ± 0.01 c\ a | 0.26 ± 0.01 a | 0.27 ± 0.02 a | 0.26 ± 0.01 a | 0.30 ± 0.02 a | 0.28 ± 0.02 a | 0.25 ± 0.01 a |
| Syringic | 4.58 ± 0.13 a | 3.97 ± 0.20 b | 2.91 ± 0.14 c | 4.39 ± 0.19 a | 3.59 ± 0.13 b | 2.35 ± 0.14 c | 4.09 ± 0.16 a | 3.53 ± 0.12 b | 2.59 ± 0.11 c | 3.86 ± 0.17 a | 3.13 ± 0.12 b | 2.27 ± 0.11 c |
| p-Coumaric | 9.23 ± 0.46 a | 9.18 ± 0.23 a | 8.35 ± 0.22 b | 30.10 ± 1.26 a | 25.46 ± 1.22 b | 24.38 ± 1.07 c | 32.70 ± 0.35 a | 30.77 ± 1.27 b | 24.47 ± 1.06 c | 54.9 ± 0.55 a | 53.3 ± 2.27 b | 51.1 ± 1.24 c |
| Ferulic | 343.7 ± 17.11 a | 324.9 ± 5.13 b | 292.5 ± 1.63 c | 325.5 ± 7.67 a | 310.5 ± 12.35 b | 281.3 ± 11.60 c | 308.9 ± 14.06 a | 283.2 ± 12.64 b | 277.2 ± 12.71 c | 294.8 ± 14.17 a | 255.5 ± 7.26 b | 234.7 ± 12.68 c |
| Sinapic | 1.53 ± 0.06 a | 1.46 ± 0.03 b | 1.27 ± 0.03 c | 1.32 ± 0.05 a | 1.25 ± 0.03 b | 1.07 ± 0.03 c | 1.22 ± 0.06 a | 1.13 ± 0.03 b | 0.97 ± 0.03 c | 1.07 ± 0.04 a | 1.01 ± 0.03 a | 0.87 ± 0.02 b |
| Total bounds | 369 | 348 | 312 | 376 | 352 | 318 | 361 | 331 | 316 | 369 | 326 | 301 |
| % Difference (+, increase and −, decrease) | ||||||||||||
| Unbound p-coumaric | - | 18.2 | 27.3 (9.1) y | - | 20.0 | 20.0 (0.0) | - | 13.3 | 20.0 (6.7) | - | 9.5 | 14.3 (4.8) |
| Bound p-coumaric | - | −0.5 | −9.5 (−9.0) | - | −15.4 | −19.0 (−3.6) | - | −5.9 | −25.2 (−19.3) | - | −2.9 | −6.9 (−4.0) |
| Unbound ferulic acid | - | 47.7 | 273 (225) | - | 236 | 374 (138) | - | 251 | 421 (170) | - | 307 | 495 (188) |
| Bound ferulic acid | - | −5.5 | −14.9 (−9.4) | - | −4.6 | −13.6 (−9.0) | - | −8.3 | −10.3 (−2.0) | - | −13.1 | −20.4 (−7.1) |
| Total unbounds | - | 45.7 | 256 (210) | - | 215 | 340 (125) | - | 226 | 379 (153) | - | 253 | 408 (155) |
| Total bounds | - | −5.7 | −15.4 (−9.8) | - | −6.4 | −15.4 (−9.0) | - | −8.3 | −12.5 (−4.2) | - | −11.7 | −18.4 (−6.7) |
x For each product and phenolic acid, means in a row followed by a different superscript letter are significantly different at p < 0.05. y Figures in parenthesis are reduction % due to oven baking.