295
Table 16.1 (continued)
Grain type
Phenolic compound
Analytical method
Remarks/
results
References
Rye,
Sorghum,
Brown rice,
Wheat, Oat,
Barley,
Buckwheat
Total polyphenol content
Individual polyphenol content
(gallic acid, epigallocatechin,
catechin, epicatechin,
epigallocatechin gallate,
p-coumaric acid, ferulic acid,
luteolin)
Antioxidant activity
UV
spectrophotometer
Increased Donkor et al.
(2012)
HPLC
DPPH
Rice
Total polyphenol content
Antioxidant activity
UV
spectrophotometer
Increased Imam et al.
(2012)
DPPH, ABTS
Soybean
Total phenolic content
Antioxidant activity
UV
spectrophotometer
Decreased
(fresh
weight
basis)
Shohag et al.
(2012)
FRAP
Waxy wheat
Total phenolic compounds
Antioxidant activity
UV
spectrophotometer
Increased Hung et al.
(2012)
DPPH
Wheat
Total polyphenol content
Phenolic compounds profile
(hydroxybezoic, vanillic,
caffeic, syringic, p-coumaric,
ferulic, sinapic)
Antioxidant activity
UV
spectrophotometer
Increased Van Hung
et al. (2011)
UPLC
DPPH
Rice
Total polyphenol content
UV
spectrophotometer
Nonsignificant
change
Moongngarm
and Saetung
(2010)
Amaranth,
Buckwheat,
Quinoa,
Wheat
Total polyphenol content
Individual polyphenol content
(protocatechuic acid,
protocatechuic acid, vanillic
acid derivative, vanillic acid,
caffeic acid derivative,
syringic acid derivative,
caffeic acid, caffeic acid
derivative, 3-coumaric acid
derivative, ethyl gallate)
Antioxidant activity
UV
spectrophotometer
Increased AlvarezJubete et al.
(2010)
HPLC
DPPH, FRAP
Rice
Ferulic acid
HPLC
Increased Banchuen
et al. (2009)
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes