Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities

► Phenolic acids of wheat flours were detected using an UPLC within 5 min separation. ► Syringic acid is the main compound in the alcoholic extract of wheat flour. ► Ferulic acid exists as the major compound bound to cell walls of wheat grains. ► Sprouted wheat contained higher free phenolic compounds than the sound wheat. ► Sprouted wheat showed stronger antioxidant capacity than the sound wheat.