Table 5 Phenolic profile (mg/g) of plantain, soycake, rice bran and oat bran dough meal and control samples

Catechin

29.54^a

0.00^b

0.00^b

0.00^b

0.00^b

0.00^b

p-coumaric acid

nd

0.34^e

0.39^d

0.46^c

0.71^a

0.51^b

Epicatechin

4.30^a

nd

nd

nd

nd

nd

p-hydroxybenzoic acid

5.92^a

0.02^b

0.02^b

0.02^b

0.02^b

0.02^b

Gallic acid

43.79^a

25.33^e

26.51^d

29.80^c

31.26^b

22.90^f

Caffeic acid

10.74^a

2.75^d

3.30^c

4.61^b

4.61^b

2.55^e

Syringic acid

5.26^a

0.02^b

0.02^b

0.02^b

0.01^b

0.01^b

Ferulic acid

3.40^f

5.16^d

6.43^c

8.41^b

12.73^a

4.13^e

Apigenin

5.90^a

nd

nd

nd

nd

nd

Luteolin

18.39^d

16.31^f

18.50^c

21.91^b

23.60^a

17.44^e

Naringenin

1.32^a

0.01^b

0.01^b

0.01^b

0.01^b

0.01^b

Kaempferol

24.22^c

21.51^e

23.27^d

28.53^b

30.64^a

19.82^f

Naringenin chalcone

1.32^a

nd

nd

nd

nd

nd

Quercetin

23.46^e

24.28^d

29.64^c

32.59^b

37.13^a

24.03^f

Chlorogenic acid

nd

42.25^c

42.25^c

46.88^b

59.78^a

42.58^d

Myricetin

21.23^f

28.41^e

32.08^c

32.55^b

38.41^a

30.64^d

Isorhamnetin

2.10^a

0.03^c

0.05^b

0.03^b

0.02^b

0.02^b

3,5-dicaffeoylquinic acid

1.10^f

27.17^e

29.64^c

35.30^b

41.59^a

28.89^d

4,5-dicaffeoylquinic acid

2.65^e

39.96^c

42.25^c

44.20^b

51.28^a

37.32^d

Rutin

6.51^a

nd

nd

nd

nd

nd

Total

211.18^f

233.55^d

257.73^c

285.33^b

331.81^a

230.86^e