Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Table 1

The content (μg/g defatted bran) of free phenolic acids in the bran fractions of three pigmented wheat varieties.

Phenolic acids	Blue wheat			Black wheat			Purple wheat
	Outer bran	Coarse bran	Shorts	Outer bran	Coarse bran	Shorts	Outer bran	Coarse bran	Shorts
Gallic acid	32.77 ± 0.37	31.99 ± 0.41	29.70 ± 0.17	29.07 ± 0.34	32.97 ± 1.33	29.08 ± 0.18	30.87 ± 0.22	29.88 ± 0.97	29.30 ± 0.15
Protocatechuic acid	3.03 ± 0.06	1.43 ± 0.12	0.90 ± 0.08	2.09 ± 0.14	2.91 ± 0.14	2.32 ± 0.10	17.18 ± 0.94	5.69 ± 0.21	2.82 ± 0.11
p-Hydroxybenzoic acid	11.17 ± 0.31	8.40 ± 0.06	8.38 ± 0.08	9.78 ± 0.07	8.60 ± 0.05	8.52 ± 0.04	13.83 ± 0.20	9.96 ± 0.07	8.99 ± 0.09
Vanillic acid	11.82 ± 0.14	5.73 ± 0.09	5.40 ± 0.38	15.88 ± 0.66	6.03 ± 0.20	4.59 ± 0.09	34.98 ± 2.20	9.94 ± 0.59	4.11 ± 0.40
Syringic acid	18.24 ± 0.01	13.92 ± 0.08	13.44 ± 0.15	20.93 ± 0.49	15.19 ± 0.34	14.01 ± 0.04	31.59 ± 0.63	14.03 ± 0.53	12.37 ± 0.00
p-Coumaric acid	24.66 ± 0.45	25.84 ± 0.03	25.88 ± 0.14	24.89 ± 0.82	23.67 ± 0.06	24.93 ± 0.19	26.53 ± 0.73	24.34 ± 0.14	28.44 ± 0.02
Ferulic acid	40.99 ± 1.14	40.37 ± 0.45	42.46 ± 0.81	32.45 ± 0.86	34.84 ± 0.37	35.88 ± 0.60	33.23 ± 0.46	38.11 ± 1.59	39.72 ± 0.21
Isoferulic acid	26.61 ± 0.27	24.85 ± 0.17	24.92 ± 0.16	25.34 ± 0.08	24.70 ± 0.05	24.66 ± 0.06	28.23 ± 0.36	25.10 ± 0.01	24.70 ± 0.05
Salicylic acid	48.20 ± 7.62	33.14 ± 0.67	33.42 ± 0.98	32.59 ± 0.25	29.97 ± 0.19	30.48 ± 0.82	65.01 ± 2.12	37.70 ± 2.00	31.99 ± 0.13
Total phenolics (HPLC)	217.49	185.67	184.49	193.01	178.89	174.48	281.45	194.75	182.44