Polyphenol and flavonoid content in wheat grains.

The polyphenol content is expressed as mg gallic acid equivalent/100 g of whole flour and the flavonoid content is expressed as mg catechin equivalent/100 g whole flour.AN, Andriolo; FR, Frassineto, GR, Gentil rosso; IN, Inallettabile; VE, Verna; PA, Palesio. FPC, free phenolic compounds; BPC, bound phenolic compounds; TPC, total phenolic compounds; FFC, free flavonoid compounds; BFC, bound flavonoid compounds; TFC, total flavonoid compounds; M, modern cultivar; O, old cultivar.Values are expressed as means ± SEM for triplicates. Means in the same column with common letters are not significantly different (p