Content of Phenolic Acids and Ferulic Acid Dehydrodimers in 17 Rye (Secale cereale L.) Varieties

Abstract

The contents of pnenolic acids and ferulic acid dehydrodimers were quantified by HPLC analysis after alkaline hydrolysis in kernels of 17 rye (Secale cereale L.) varieties grown in one location in Denmark during 1997 and 1998. Significant variations (P < 0.05) with regard to the concentration of the analyzed components were observed among the different rye varieties and also between different harvest years. However, the content of phenolic acids in the analyzed rye varieties was narrow compared to cereals such as wheat and barley. The concentration of ferulic acid, the most abundant phenolic acid ranged from 900 to 1170 microgram g(-1) dry matter. The content in sinapic acid ranged from 70 to 140 microgram g(-1) dry matter, p-coumaric acid ranged from 40 to 70 microgram g(-1) dry matter, and caffeic, p-hydroxybenzoic, protocatechuic, and vanillic acids were all detected in concentrations less than 20 microgram g(-1) dry matter. The most abundant ferulic acid dehydrodimer 8-O-4 -DiFA was quantified in concentrations from 130 to 200 microgram g(-1) dry matter followed by 8,5 -DiFA benzofuran form (50-100 microgram g(-1) dry matter), 5,5 -DiFA (40-70 microgram g(-1) dry matter), and 8,5 -DiFA (20-40 microgram g(-1) dry matter).

Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain

“…16 The contents of phenolic acids and ferulic acid (FA) dehydrodimers were determined in some of the samples described in the present study, and significant differences among varieties and harvest years were found. 21 The content of ferulic acid, without inclusion of FA dehydrodimers, ranged from 941 to 1174 mg g À1 dm in 1997 samples (17 varieties). The content was significantly lower in 1998 (895-1107 mg g À1 dm; four varieties), which was contrary to the higher content of AX found in that year.…”

“…The AX polysaccharides consist of a linear backbone of (1-4)-b-D-xylopyranose residues partly substituted with a-L-arabinofuranosyl residues in position 2 or 3 or both 2 and 3. [17][18][19][20][21] The AX molecules are partly cross-linked by dimerisation of ferulic acid esterified to the arabinose side-chains. [19][20][21] The total AX content of rye grain reported is between 65 and 122 g kg À1 dm, with 15-30 g kg À1 being WE AX.…”

“…[17][18][19][20][21] The AX molecules are partly cross-linked by dimerisation of ferulic acid esterified to the arabinose side-chains. [19][20][21] The total AX content of rye grain reported is between 65 and 122 g kg À1 dm, with 15-30 g kg À1 being WE AX. 14,18,19 The content of AX is usually calculated as the sum of the anhydrous arabinose and xylose residues in the DF.…”

(1.RAR.3),(1.RAR.4)-.BETA.-glucan and Bound Phenolics in Rolled Oats

“…Also, chromatograms obtained by HPLC showed some peaks other than those of ferulic and p-coumaric acids, but grains have been reported to contain dimers of ferulic acid (Andreasen et al, 2000;Bunzel et al, 2006). Therefore, the peaks other than those of ferulic and p-coumaric acids may have been those of such dimers (e.g., diferulic acids).…”

“…Grains are known to contain phenolic acids such as ferulic and p-coumaric acids (Lempereur et al, 1997;Andreasen et al, 2000), which have functions such as antioxidative activity (Sahidi et al, 1992;Ohta et al, 1994;Castelluccio et al, 1995;Ohta et al, 1997;Andreasen et al, 2001;Liyana-Pathirana and Shahidi, 2006). Therefore, phenolic acids are considered to be important components of rolled oats.…”