Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Table 3

HPLC analysis of polyphenols in the optimal sprouts mixture.

Compound	OSM
Gallic acid	94.27 ± 4.67
p-Hydroxybenzoic acid	69.56 ± 3.41
Protocatechuic acid	7.65 ± 0.32
Vanillic acid	13.38 ± 0.57
Catechin	10.83 ± 0.45
Epicatechin	19.48 ± 0.83
Chlorogenic acid	6.52 ± 0.22
Ferulic acid	47.59 ± 2.32
Sinapic acid	4.73 ± 0.19
Quercetin	1.42 ± 0.05
Total	275.43

Data are expressed as mg/100 g and presented as mean ± SD.