Table 1.
Quantitative analysis of phenolic compounds in FS, 6th day sprouts, and 9th day sprouts during sprouting at 17 ± 1 °C and 90–93% RH.
| Item | No. | Compound | Phenolics (µg g−1) * | ||
|---|---|---|---|---|---|
| Sprouting Period (day) | |||||
| Raw Fennel Seed | 6-Days Sprouts | 9-Days Sprouts | |||
| Phenolic acids | 1 | Pyrogallol | - | - | - |
| 2 | Quinol | - | - | - | |
| 3 | 3-Hydroxytyrosol | - | - | - | |
| 4 | Catechol | 9.26 | 40.98 | 72.26 | |
| 5 | p-Hydroxy benzoic acid | 32.25 | 83.45 | 32.60 | |
| 6 | Caffeic acid | 26.72 | 2.40 | 48.22 | |
| 7 | Chlorogenic acid | 6.79 | 17.88 | 71.25 | |
| 8 | Cinnamic acid | 9.38 | 14.18 | 18.83 | |
| 9 | Ellagic acid | 25.35 | 46.20 | 52.30 | |
| 10 | Vanillic acid | 587.40 | 105.31 | 129.08 | |
| 11 | Ferulic acid | 20.01 | 20.39 | 48.51 | |
| 12 | Gallic acid | - | - | - | |
| 13 | O-coumaric acid | 112.77 | 9.76 | 8.44 | |
| 14 | p-coumaric acid | 18.46 | 11.05 | 19.89 | |
| 15 | Benzoic acid | 30.38 | 90.74 | 110.35 | |
| 16 | Rosmarinic acid | 64.41 | 53.25 | 124.71 | |
| 17 | Syringic acid | 9.72 | 10.13 | 66.08 | |
| Flavonoids | 1 | Catechin | 123.46 | 151.42 | 151.46 |
| 2 | Kaempferol | 5913.55 | 8.24 | 2357.57 | |
| 3 | Myricetin | 236.93 | 42.17 | 166.94 | |
| 4 | Quercetin | 28.71 | 187.88 | 192.35 | |
| 5 | Rutin | 423.28 | 817.03 | 985.29 | |
| 6 | Resveratrol | 472.19 | 159.37 | 402.24 | |
| 7 | Naringenin | - | - | - | |
*: Phenolic acids were identified at 284 nm, and flavonoids were identified at 365 nm. The presented data is for duplicate analysis, -: Not detected.