Table 1.
Phenolic acid content (µg/g sample dryweight basis) of extracts from cereal flours, legume flours and their compositesproduct
|
| Sample |
Maize flour |
Roasted Maize Flour |
Peanut flour |
Roasted Peanut flour |
Roasted Peanut flour (with spices) |
Maize-peanut snack |
Maize-peanut snack (with spices) |
|
|
| Acidified methanol extract |
|
| Gallic acid |
6.49 ± 0.01 |
8.39 ± 0.07 |
28.17 ± 0.03 |
69.56 ± 2.11 |
80.36 ± 1.57 |
61.92 ± 0.03 |
78.84 ± 0.05 |
|
| Protocatechuic acid |
13.73 ± 0.02 |
ND |
497.67 ± 0.20 |
1568.02 ± 1.38 |
1643.54 ± 7.39 |
122.13 ± 0.93 |
126.24 ± 0.07 |
|
| 4-hydroxybenzoic acid |
12.52 ± 0.01 |
11.83 ± 0.42 |
24.76 ± 0.03 |
175.27 ± 0.22 |
204.09 ± 0.45 |
87.81 ± 0.08 |
99.12 ± 0.14 |
|
| Caffeic acid |
7.39 ± 0.01 |
4.61 ± 0.04 |
12.89 ± 0.04 |
102.92 ± 0.01 |
115.37 ± 0.08 |
426.83 ± 0.49 |
433.09 ± 0.28 |
|
| p-coumaric acid |
30.41 ± 0.03 |
13.07 ± 1.13 |
28.49 ±1.07 |
225.78 ± 0.15 |
258.37 ± 0.39 |
248.91 ± 0.30 |
303.56 ± 0.31 |
|
| Syringic acid |
21.73 ± 0.02 |
27.06 ± 0.26 |
40.53 ± 0.69 |
71.13 ± 0.04 |
74.07 ± 0.09 |
58.60 ± 0.39 |
61.63 ± 0.32 |
|
|
| Saponified residue |
|
| Gallic acid |
|
7.76 ± 0.05 |
|
12.98 ± 0.01 |
10.84 ± 0.03 |
5.82 ± 0.08 |
3.97 ± 0.01 |
|
| Protocatechuic acid |
|
199.93 ± 0.10 |
|
ND |
|
22.11 ± 0.03 |
23.27 ± 0.02 |
|
| 4-hydroxybenzoic acid |
|
ND |
|
6.62 ± 0.76 |
11.20 ± 0.07 |
ND |
|
|
| Caffeic acid |
|
2.49± 0.06 |
|
4.28 ± 0.02 |
4.61 ± 0.04 |
ND |
|
|
| p-coumaric acid |
|
ND |
|
304.33 ± 0.62 |
104.62 ± 0.62 |
ND |
13.02 ± 0.31 |
|
| Syringic acid |
|
23.70 ± 0.04 |
|
14.07 ± 0.04 |
14.68 ± 0.01 |
11.14 ±0.01 |
ND |
|
|
|
|
