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A part of the fungicides used in foliar treatment penetrates into the soil. This study describes changes in the bioavailability of (essential) elements in soil, fructification, the amount of green biomass and the production of phenolic compounds related solely to the presence of triazoles (penconazole and cyproconazole) in soil, injected as a single compound or their mixture. The triazoles presence has substantially affected the bioavailability of Fe, Cu and Zn in soil. The amount of green biomass has significantly decreased, whereas the chlorophylls a and b have not been affected. As a potential mark of plant stress, the fruits of the treated variants are significantly bigger. The content of phenolics in tomato peel (e.g. quercetin, quercitrin, hesperidin, naringin, and chlorogenic, salicylic and p-coumaric acid) has been quantified. The biggest changes (increase/decrease) have been observed in the contents of p-coumaric and chlorogenic acid, quercetin and quercitrin.

The antioxidative compounds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pigmented (sparsely) colored rice cultivars followed by assessment of their in vitro antioxidative capacity by LC-MS and oxidation/reduction assay based methods. A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydroxybenzoic acid derivatives and other glucosides specifically, pro-anthocyanidin trimer and procyanidin-B1 (dimer) were indentified in completely colored rice cultivars. Higher DPPH radical scavenging activity of pigmented cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester and polar dicaffeoylquinic acid; whereas higher lipid peroxidation inhibition was attributed to the presence of polar substances such as p-hydroxybenzoicacid, procyanidin B1 and quercetin-3-O-rutinoside. The phosphomolybdenum reduction capacity was attributed to luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeicacid, myrecitin and phloreticacid. Whereas, grater reducing power of pigmented bran was attributed to presence of multiple-OH groups containing phenols, flavonoid and hydracinammicacid depicting potential health and nutritional effects of these rice cultivars.

Magnetic dual-template molecularly imprinted polymer (Fe3O4@SiO2-MDMIP) was prepared to enrich and determine both p-Coumaric acid (p-CA) and ferulic acid (FA) based on syringe-to-syringe magnetic solid-phase microextraction (SS-MSPME). The obtained MDMIP was characterized and recognized, and then its adsorbing performance was studied. Based on the results, the Fe3O4@SiO2-MDMIP indicated selective recognition towards p-CA and FA with large adsorption capacity. The optimization of MDMIP–SS-MSPME conditions (pH, Fe3O4@SiO2-MDMIP mass, NaCl concentration, number of cycle, and elution volume) were conducted using the central composite design (CCD). Under the optimum conditions, an effectual and a convenient method was established to determine p-CA and FA in pomegranate, grapes, and orange samples based on SS-MSPME coupling with high-performance liquid chromatography-ultraviolet (HPLC-UV). Our developed method showed the limit of detection (LOD) of 0.08 ng mL−1 for p-CA and 0.07 ng mL−1 for FA. The method also indicated good linearity with R2 > 0.99 and good recoveries of 85.12–94.96% with RSDs ≤ 5.58% spiked at three various concentration levels in pomegranate, grapes, and orange samples.

The current study aims to investigate the antioxidant activities of various extracts from defatted adlay seed meal (DASM) based on the oxygen radical absorbance capacity (ORAC) assay, peroxyl radical scavenging capacity (PSC) assay and cellular antioxidant activity (CAA) assay. Of all the fractions, the n-butanol fraction exhibited the highest antioxidant activity, followed by crude acetone extract and aqueous fractions. Of the three sub-fractions obtained by Sephadex LH-20 chromatography, sub-fraction 3 possessed the highest antioxidant activity and total phenolic content. There was a strong positive correlation between the total phenolic content and the antioxidant activity. Based on HPLC-DAD-ESI-MS/MS analysis, the most abundant phenolic acid in sub-fraction 3 of DASM was ferulic acid at 67.28 mg/g, whereas the predominant flavonoid was rutin at 41.11 mg/g. Of the major individual compounds in sub-fraction 3, p-coumaric acid exhibited the highest ORAC values, and quercetin exhibited the highest PSC values and CAA values.

Flours obtained from unripe and ripe inaja palm tree fruit pulp, as well as co-products that were generated after oil extraction, were evaluated for the first time. In addition, the oils extracted using ethanol as a solvent were also analyzed. The oils showed similar thermal characteristics, such as thermal stability up to about 253 °C, while also presenting a rich composition of phenolic compounds, antioxidant capacity and carotenoid content. Concerning the raw flours and their defatted counterparts, their free and bound phenolic compounds, which comprised gallic acid, 4-dihydroxybenzoic acid, ferulic acid, p-coumaric acid, and m-coumaric acid, were identified and quantified using high-performance liquid chromatography. Moreover, the defatting process improved thermal stability and decreased the peak viscosity of the unripe and ripe flours. The presence of starch and bioactive compounds in all the inaja flours provides a rationale for the development of new food and non-food products.

Strawberry fruits are highly valued for their taste and nutritional value. However, results describing the bioaccessibility and intestinal absorption of phenolic compounds from strawberries are still scarce. In our study, a combined in vitro digestion/Caco-2 absorption model was used to mimic physiological conditions in the gastrointestinal track and identify compounds transported across intestinal epithelium. In the course of digestion, the loss of anthocyanins was noted whilst pelargonidin-3-glucoside remained the most abundant compound, amounting to nearly 12 mg per 100 g of digested strawberries. Digestion increased the amount of ellagic acid available by nearly 50%, probably due to decomposition of ellagitannins. Only trace amounts of pelargonidin-3-glucoside were found to be absorbed in the intestine model. Dihydrocoumaric acid sulphate and p-coumaric acid were identified as metabolites formed in enterocytes and released at the serosal side of the model.

The study systematically investigated free, conjugate and total phenolics (phenolic acids and flavonoids) in leaves of 19 Chinese and one American sweetpotato cultivars grown in China. Three extraction/hydrolytic methods (direct extraction and acidic and basic hydrolysis) for sample preparation were employed to obtain different forms of phenolics. Twenty-nine phenolics were separated and identified using HPLC-DAD and HPLC-ESI-MS/MS. Three quercetin glycosides were characterised for the first time from this plant. Contents of the principal phenolics identified were determined by the HPLC-DAD procedure, which was validated in terms of linearity, precision, accuracy and limit of detection and quantification. Moreover, to the best of our knowledge, it is the first to reveal and demonstrate artifacts of esterification during acidic methanolic and ethanolic hydrolysis, and chromatographic behaviours, UV spectra and MS data of 20 hydroxycinnamic acid methyl and ethyl esters were obtained using acidic methanolic and ethanolic hydrolysis.

The strains of two species of yeast, Saccharomyces cerevisiae and Pichia guillermondii , both with high hydroxycinnamate decarboxylase (HCDC) activity (56% and 90% respectively), were used in the fermentation of musts enriched with grape anthocyanins, to favour the formation of highly stable vinylphenolic pyranoanthocyanin pigments. The different strains were used to ferment the must separately, simultaneously, or sequentially, the latter involving an initial period using the yeast with the greatest HCDC activity ( P. guillermondii ). The must was made from concentrated grape juice diluted to 220 g/l of sugar, and enriched with grape anthocyanins to 100 mg/l and with p -coumaric acid to 120 mg/l. The pH was fixed to 3.5. All 50 ml micro-fermentations were done in triplicate. The development of anthocyanin-3- O -glucoside precursors, the decarboxylation of p -coumaric acid, and the formation of 4-vinylphenol and vinylphenolic pyranoanthocyanin derivatives were studied during the fermentation. The fermentation strategy used and the yeast HCDC activity significantly influenced the formation of vinylphenolic pyranoanthocyanins. The latter molecules were separated, identified, and quantified using high performance liquid chromatograph with diode array detection and electrospray-mass spectrometry (HPLC-DAD-ESI/MS). The volatile compounds profile was screened during fermentation using gas cromatogrphy-flame ionisation detection (GC-FID), in order to detect and quantify the main molecules. The best results were reached with the sequential fermentation (3.74 mg/l of malvidin-3- O -glucoside-4-vinylphenol). This work shows that during mixed or sequential fermentations carried out with non- Saccharomyces or highly fermentative Saccharomyces strains, with high HCDC activity, the content of stable pigments can be increased without sensorial modifications.

This paper describes a simple method based on three-phase hollow-fibre liquid-phase microextraction (HF-LPME) for the determination of phenolic acids in fruit juices. Analytes including gallic acid, p -hydroxy benzoic acid, caffeic acid, syringic acid, p -coumaric acid, ferulic acid, and cinnamic acid were separated and determined using high-performance liquid chromatography–photodiode array detection (HPLC–DAD). Parameters affecting the enrichment factors (EFs) were investigated. These compounds were extracted from 5 mL aqueous samples (pH 2) to a thin layer of organic solvent (hexyl acetate) phase impregnated into the pores of the polypropylene hollow fibre wall, and then back extracted to a basic acceptor solution (0.02 M NaOH). EFs ranged from 15 (gallic acid) to 408 (cinnamic acid). The RSD of the method for the analysis of spiked water and fruit juice samples varied from 3.1% to 11.3%. The LODs ranged from 0.01 (cinnamic acid) to 2.0 (caffeic acid) μg/L.

The phenolic compounds in extracts from pressed olive cake were investigated. Free phenolic compounds were extracted from olive cake using methanol. To liberate bound phenolic compounds, the olive cake was subjected to basic and acidic hydrolysis followed by methanol extraction. The individual phenolic compounds and antioxidant activity of the extracts were determined. The highest total phenolic content and antioxidant activity were obtained using methanol extraction for 12 h at 70 °C. The RP-HPLC profiles for full-fat and defatted olive cake showed that protocatechuic acid, hydroxybenzoic acid, sinapic acid, p -coumaric acid, rutin and hesperidin were the predominant free phenolic compounds. Meanwhile, syringic acid, sinapic acid, caffeic acid and protocatechuic acid were the predominant bound phenolic acids. A positive correlation was observed between total phenolic content and antioxidant activity. The results indicated that most of the phenolic compounds in olive products were present in their free forms (75–90% of total phenolic content), while bound phenolic compounds were only a small proportion (10–25%) of total phenolic content.

Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinations of ultrasound (US)–UV treatments, compared to either US or UV, and determine optimum parameters for combined US–UV process. LC–MS confirmed the bioactive phenolics: trans-resveratrol, trans-piceid, and p-coumaric-, caffeic-, and ferulic-acids, which achieved maximum increases, with combined US–UV, compared to US or UV; as did total phenolics (TP), TEAC, and ORAC. Optimum parameters for a combined US–UV process will provide up to 4.8 μg/g trans-resveratrol, 170 μg/g p-coumaric acid, and 150 μM TE/g ORAC or >100% that found in red wines; 1.0 μg/g trans-piceid, 2.6 μg/g ferulic acid, 1.48 mg GAE/g TP, and consumer acceptance ⩾5. Optimum combined US–UV resulted in 1.3× or 2.3× the trans-resveratrol concentrations in US or UV, respectively, suggesting synergistic effect of UV and US in enhancing resveratrol in peanuts.

Phenolic compounds in oil palm fruit (E. guineensis) were extracted in soluble free (SFP), insoluble-bound (ISBP) and esterified (EFP) forms. The total phenolic content (TPC) of the oil palm fruit extracts was determined using the Folin–Ciocalteu method and found to range from 5.03 to 9.04 g/L per g of dried weight (DW). The antioxidant activities of oil palm phenolic extracts were analysed using free radical scavenging assays and results showed that oil palm phenolic extracts contained antioxidant activities in the order of ISBP > EFP > SFP. Eight different phenolic acids were identified and quantified using a simple reversed-phase high performance liquid chromatography (HPLC) with a diode array detector (DAD) and liquid chromatography/tandem mass spectrometry (LC/MS/MS). Ferulic, p-hydroxybenzoic and p-coumaric acid were the dominant phenolic acids found in oil palm fruit extracts and ranged from 55 to 376 μg/g of DW.

To investigate the antioxidant properties of commercial wild rice, identify and quantify soluble and insoluble phenolic acids in wild rice whole grain, the alkaline hydrolysates from crude methanol extracts (soluble fraction) and residues (insoluble fraction) were separately analysed by high performance liquid chromatography (HPLC) coupled with photodiode array detection (PAD) and quadrupole-time of flight (Q-TOF) mass spectrometry (LC–MS). The antioxidant activity of wild rice methanol extract was found to be up to 10 times greater than that of white rice (control sample) according to their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC). Ferulic acid was found as the most abundant phenolic acid (up to 355 mg/kg) followed by sinapic acid in wild rice. They both occurred mainly in the insoluble form. Other monomeric phenolic acids present in wild rice consisted of p-coumaric, vanillic, syringic, and p-hydroxybenzoic acids, along with two phenolic acid aldehydes (p-OH-benzaldehyde and vanillin). They were present in both soluble and insoluble forms. Phenolic acid dehydrodimers are cell wall bound and only appeared in the insoluble fractions featured by diferulic acids (DiFA) and disinapic acids (DiSA). The chemical structures of DiFA included 8-8′, 5-5′, 8-O-4′, and 8-5′ (benzofuran form) coupled dimers, with 8-O-4′ as the predominant form (up to 34 mg/kg). DiSA only appeared as 8-8′-coupled products with the linear isomers in the most quantities (up to 19 mg/kg). The DPPH free radical scavenging activities of soluble and insoluble fractions suggest that the antioxidant activity of wild rice is partially attributed to its phenolic acid profile.

Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage.

Swallow root (Decalepis hamiltonii) was extracted for free (SRFP), conjugated (SRCP) and insoluble-bound phenolic acids (SRIBP), and evaluated for cytoprotectivity, 1,1,diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, reducing power and protection to DNA damage. In addition, the constituent phenolic acids in the extracts were also analysed. Results indicated a total phenol content of 20.72, 7.97 and 11.52 mg gallic acid equivalents (GAE)/g for SRFP, SRCP and SRIBP extracts, respectively. At 0.12 lg/mL concentration SRCP showed 87% cytoprotection (on NIH 3T3 cells) compared to SRFP (47%) and SRIBP (65%). DPPH radical scavenging activity indicated an IC50 of 0.046, 0.06 and 0.128 lg/mL for SRCP, SRIBP and SRFP, respectively. Also, SRCP showed higher reducing power and DNA protectivity (80%). HPLC analysis of phenolic acid extracts showed the presence of hydroxybenzoate and cinnamate derivatives. Among the phenolics identified gallic, gentisic, protocatechuic and p-coumaric acids were the major contributors to antioxidant activity.

High performance liquid chromatography (HPLC) was used to characterise phenolic profile and to select the most effective anti-browning compound(s) on fresh lettuce. Four anti-browning agents, ascorbic acid, cysteine, citric acid and oxalic acid were tested for their effectiveness on preventing loss of phenolic compounds in lettuce during processing and storage. Aliquots of the reaction mixture were withdrawn at different times varying from 0 to 24 h, and directly analysed by HPLC. Protocatechuic acid, chlorogenic acid, ferulic acid, caffeic acid, p-coumaric acid and phloridzin were identified in fresh lettuce. Degradation of phenolic compounds followed a first-order kinetic pattern. The effect of anti-browning agents on first-order degradation rates of phenolic compounds was determined. Lettuce treated with oxalic acid and ascorbic acid maintained a higher level of phenolic compounds than citric acid and cysteine. Interestingly, cysteine had no positive effect for the prevention of oxidation of phenolic compounds even though it prevented browning in lettuce.

Leaves, bark and catkins of Salix aegyptiaca L. were extracted into solvents of increasing polarity from cyclohexane (non-polar), butanol, ethanol and water (polar) and analysed for their antioxidant capacity, total phenol and flavonoids. The highest antioxidant activity (19 μg/ml IC50 for inhibition of DPPH radical activity), total phenolic content (212 mg gallic acid equivalents/g of dried extract) and total flavonoid (479 mg catechin equivalents/g of dried extract) was observed in the ethanolic extract of bark. HPLC identification of phenolic compounds from the extracts indicated the presence of gallic acid, caffeic acid, vanillin and p-coumaric acid, myricetin, catechin, epigallocatechin gallate, rutin, quercetin as well as salicin. Our data indicates the presence of high amounts of phenols and flavonoids in different parts of S. aegyptiaca species and propose that extracts from this plant may be utilised as a source of health promoting antioxidants.

Extraction of ferulic acid and vanillin from flax shives, wheat bran and corn bran were carried out using two extraction methods, non-pressurised alkaline hydrolysis (0.5 M NaOH) and pressurised solvents (0.5 M NaOH, water, ethanol and ammonia). There were no differences in the content of products extracted with non-pressurised and pressurised 0.5 M NaOH solution yielding mostly ferulic acid, p-coumaric acid and small amounts of vanillin. Pressurised low-polarity water (PLPW), pressurised aqueous ethanol (PAE) and pressurised aqueous ammonia (PAA) were efficient in the one-step production of vanillin from ferulic acid in flax shives (guaiacyl-rich), wheat bran and corn bran (ferulic acid-rich). Vanillin was produced from the bound-ferulic acid via cleavage of the aliphatic double bond under the pressurised conditions. Higher content of ferulic acid in the corn bran yielded higher amounts of vanillin compared to wheat bran and flax shives. A simple and efficient purification procedure for ferulic acid from the alkaline extracts is presented. This procedure exploits the solubility of ferulic acid at different ethanol concentrations.

A sensitive and accurate method for simultaneous separation and determination of four phenolic compounds, including caffeic acid, p-coumaric acid, ferulic acid, and hesperetin in Chinese citrus honey by high performance liquid chromatography using electrochemical detection (HPLC-ECD) has been established. Chromatographic separation was performed using a reversed phase column and methanol/4% (v/v) aqueous acetic acid as the mobile phase. The detection and quantification limits of the four compounds with ECD were 6–14 times greater than those obtained with diode-array detection (DAD). All calibration curves of the four phenolic compounds showed good linearity ( r ⩾ 0.9994) within the test ranges, 1.10–66 μg/ml, 0.35–70 μg/ml, 0.16–16 μg/ml and 0.03–10 μg/ml, respectively. The recoveries ranged from 98.9% to 100.3%. The extraction process was very simple, because of the dissolution of honey only involving water. Taken together, the application of ECD in honey determination leads to a significant improvement in the quantification of phenolic compounds, whereby paying the way for the establishment of a better quality control of citrus honey.

A study of 10 herbhoneys of various origin revealed differences in their antioxidant activity and profiles of phenolic acids and flavonoids. The total phenolic content of herbhoneys determined spectrophotometrically varied between 21.7 and 75.3 mg gallic acid equivalents per 100 g product, and the total flavonoid content ranged from 6.9 to 28.5 mg quercetin equivalents per 100 g. Dark herbhoneys, such as raspberry, thyme, hawthorn and black chokeberry, exhibited a high antioxidant activity and contained high total levels of polyphenols and flavonoids. There was a significant linear correlation between total phenolic and flavonoid contents and antioxidant activity in the reactions with DPPH and ABTS + free radicals. The profiles of phenolic acids and flavonoids determined by HPLC depended on the variety of herbhoney. Among the products studied, raspberry and thyme herbhoneys were the richest in phenolic acids and flavonoids. The dominant phenolic acid in most samples was p -coumaric acid; the herbhoneys contained also a considerable amount of gentisic acid. The dominant flavonoids were hesperetin and naringenin. Thyme herbhoney had an especially high quercetin content.

The color enhancing effect of aromatic and aliphatic carboxylic acids on anthocyanin-glucosides was investigated in this work. The color of black rice anthocyanin-rich fraction was successfully improved after the addition of aromatic acids (p-coumaric acid, ferulic acid, and sinapic acid), aliphatic acid (lipoic acid) and tannic acid (as a complex acid). The addition of carboxylic acids showed an enhancing and stabilizing effect on the color of black rice juice during storage, which was observed through changes in CIELAB and spectrophotometric parameters. Sinapic, ferulic, and p-coumaric acids enhanced the color of black rice juice the most, with the highest efficiency for the dimethoxylated cinnamic acid derivate (sinapic acid). New anthocyanin-derived pigments were first isolated through silica gel TLC and identified using Maldi-Mass spectrometry at m/z values of 613, 659, 673, and 639, respectively, for vinylpyranoanthocyanins formed after adding coumaric, ferulic, sinapic, and lipoic acids. Based on these experimental results, the addition of carboxylic acids in an anthocyanin-rich fraction can be used as an efficient tool for their color enhancement and stability.

Qualitative and quantitative high performance liquid chromatography with diode array detection (HPLC-DAD) was performed to characterize the presence of phenolic compounds in Andean purple corn. Phenolic compounds were analyzed by separating them in two main fractions: a water fraction (WF) and an ethyl acetate fraction (EAF). The WF rich in anthocyanins revealed the presence of cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside. The respective acylated anthocyanin glucoside forms of these compounds were also detected following alkaline hydrolysis. The EAF was composed of phenolic acids such as p-coumaric, vanillic acid, protocatechuic acid, flavonoids such quercetin derivatives and a hesperitin derivative. Alkaline and acid hydrolysis of the EAF revealed the presence of p-coumaric and ferulic acid as main components in four bound hydroxycinnamic acid forms present in the ethyl acetate fraction.

Barley grains are rich in phenolic compounds, which are associated with reduced risk of chronic diseases. Development of barley cultivars with high phenolic acid content has become one of the main objectives in breeding programs. A rapid and accurate method for measuring phenolic compounds would be helpful for crop breeding. We developed predictive models for both total phenolics (TPC) and p-coumaric acid (PA), based on near-infrared spectroscopy (NIRS) analysis. Regressions of partial least squares (PLS) and least squares support vector machine (LS-SVM) were compared for improving the models, and Monte Carlo-Uninformative Variable Elimination (MC-UVE) was applied to select informative wavelengths. The optimal calibration models generated high coefficients of correlation (rpre) and ratio performance deviation (RPD) for TPC and PA. These results indicated the models are suitable for rapid determination of phenolic compounds in barley grains.

The phenolic contents of pear juice samples obtained from seven different varieties were analyzed by HPLC. The results indicated that chlorogenic acid ranged from 73.1 to 249 mg/l, epicatechin from 11.9 to 81.3 mg/l, caffeic acid from 2.4 to 11.4 mg/l and p-coumaric acid from 0.0 and 3.0 mg/l.

p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions p-coumaric acid reacted with ethanol. This work revealed also that the p-coumaric acid is partially adsorbed on Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of p-coumaric acid which can participate to the bioconversion into ethylphenol decreases.

Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid were identified in the present study. The contents of total free phenolic acids, total phenolic acids and total phenolics in fresh potherb mustard were 84.8 ± 0.58 μg/g dry weight (DW), 539 ± 1.36 μg/g DW, and 7.95 ± 0.28 mg/g DW, respectively. The total free phenolic acids increased during the pickling processes, but the total phenolic acids, total phenolics, and antioxidant activities decreased. However, after 5 weeks of fermentation, all the pickling methods retained over 70% of total phenolic contents and above 65% of antioxidant capacities. The results indicated that pickling processes were relatively good methods for the preservation of phenolic acids and antioxidants for potherb mustard.