Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat

Table 4

Effect of different debranning rate on the identification of free and bound phenolic acids in WGW (mg/g).

State	Debranning rate (%)	p-Coumaric acid	Caffeic acid	Syringic acid	p-Hydroxybenzoic acid	o-Coumaric acid	Ferulic acid	Protocatechuic acid	Gallic acid	Chlorogenic acid	Vanillic acid	Total
Free	WGW-0.00	5.25	tr	1.31	0.76	0.36	2.21	78.07	2.50	4.87	2.95	791.53
	WGW-4.45	4.21	tr	tr	tr	tr	1.84	91.71	2.36	4.40	0.97	859.75
	WGW-6.95	4.10	tr	0.97	tr	tr	1.73	94.22	2.36	4.96	2.13	848.66
	WGW-8.47	3.82	tr	0.92	tr	tr	1.51	82.68	2.356	4.93	2.02	785.25
	WGW-10.02	3.84	tr	0.91	tr	tr	1.69	83.17	2.38	4.57	2.06	598.42
	WGW-11.43	3.90	tr	0.96	tr	tr	1.65	80.95	2.39	4.91	2.16	483.10
	WGW-13.10	4.34	tr	0.90	tr	tr	1.73	87.90	2.41	5.09	2.14	597.32
	WGW-13.37	3.89	tr	0.89	tr	tr	1.46	67.63	2.39	4.98	2.09	579.72
	WF	1.06	tr	tr	tr	tr	tr	20.58	tr	tr	tr	21.66
	WB	5.29	tr	2.38	1.23	0.29	12.63	121.25	2.78	7.62	9.03	2791.78
Bound	WGW-0.00	tr	tr	tr	tr	tr	692.40	0.83	tr	tr	tr
	WGW-4.45	0.44	4.41	8.05	4.53	0.67	725.10	2.73	tr	tr	8.32
	WGW-6.95	0.45	4.52	7.78	4.50	0.55	704.86	3.47	tr	4.28	7.77
	WGW-8.47	0.46	4.06	7.29	4.16	0.60	655.00	3.64	tr	4.23	7.58
	WGW-10.02	0.38	1.62	5.34	2.69	0.50	481.39	2.18	tr	tr	5.71
	WGW-11.43	0.37	1.53	4.30	2.80	tr	369.63	3.34	tr	tr	4.20
	WGW-13.10	0.35	2.59	5.02	3.00	0.28	466.22	5.81	tr	4.36	5.19
	WGW-13.37	0.38	2.69	5.35	3.19	tr	467.18	7.88	tr	4.46	5.27
	WF	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
	WB	0.52	10.02	9.36	6.61	2.75	2575.82	8.39	tr	tr	15.66

WGW: whole grain wheat; WF: wheat flour; WB: wheat bran; tr: trace.