Ferulic Acid Dehydrodimers in Rye(Secale cereale L.)

Andreasen, Mette Findal; Christensen, L. Peter; Meyer, Anne S.; Hansen, Åse

doi:10.1006/jcrs.1999.0296

Cited by 117 publications

(138 citation statements)

References 15 publications

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“…No correlation was found between harvest yield, kernel weight, or test weight of the grain and the water absorption of rye whole meal. The water absorption showed also no correlation with the content of protein, ash, starch, or ferulic acid in the grain [contents of ferulic acid and other phenolic acids in the samples have been reported by Andreasen et al (38)]. Only a weak positive overall correlation was found between the water absorption and the content of total DF (r ) 0.31) and total AX (r ) 0.33).…”

Section: Years (mentioning

confidence: 68%

“…The degree of branching of the total and WE AX, however, was strongly influenced by the genotype (15). In a corresponding study of grain samples from the same study, significant differences in the content of phenolic acids were found among cultivars and harvest years (29). Some characteristic differences in dough yield and bread volume among cultivars of rye have also been reported (30), whereas replicated studies used to quantify the relative influence of genotype and harvest year on these parameters have not been published with rye.…”

Section: Introductionmentioning

confidence: 86%

“…The content of ferulic acid and ferulic acid dimers was measured in the 17 cultivars from 1997 and in four cultivars from 1998 (Ponsi, Tsulpan, Esprit, and Motto), which were selected for their different contents in 1997 harvest (29). The molar ratio of arabinose to ferulic acid was 48:1 in 1997 and 59:1 in 1998 samples.…”

Section: Years (mentioning

confidence: 99%

See 2 more Smart Citations

Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Hansen¹,

Møller²,

Andersen³

et al. 2004

J. Agric. Food Chem.

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Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years. The cultivars included 8 adapted hybrids, 7 adapted population cultivars, and 4 nonadapted population cultivars. The results showed a significant influence of both harvest year and genotype on grain characteristics, chemical composition, and functional properties of the grain. Multivariate data analysis confirmed that the variations in the data were explained by yearly and genotype differences. Calculations of variance components showed that the variations in plant height, harvest yield, and protein content were mainly due to genotype differences and to a lesser extent to differences among harvest years. The kernel weight, hardness index, and content of dietary fiber components, however, were more strongly influenced by the harvest year than by the genotype. Differences in starch properties measured by falling number (FN), amylograph peak viscosity, and temperature at peak viscosity were more strongly influenced by harvest year. The water absorption was strongly influenced by genotype effects, compared to yearly differences. FN and amylograph peak temperature were positively correlated (r ) 0.94). No correlation was found between the water absorption and the relative proportion of water-extractable arabinoxylan (AX) compared to the total AX content. However, the degree of ferulic acid cross-linking showed a negative correlation (r ) -0.70) with the water absorption.

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Section: Years (mentioning

confidence: 68%

Section: Introductionmentioning

confidence: 86%

See 1 more Smart Citation

Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Hansen¹,

Møller²,

Andersen³

et al. 2004

J. Agric. Food Chem.

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“…The diferulic acid was assigned 8-O-4' due to its fragmentation pattern. 8-O-4' diferulic acid is among one of the commonly found diferulic acids in cereal grains 14 .…”

Section: Resultsmentioning

confidence: 99%

Microwave-Assisted Extraction of Bound Phenolic Acids in Bran and Flour Fractions from Sorghum and Maize Cultivars Varying in Hardness

Chiremba

Rooney

Beta

2012

J. Agric. Food Chem.

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ABSTRACT:To release bound phenolic acids, a microwave-assisted extraction procedure was applied to bran and flour fractions obtained from eight sorghum and eight maize cultivars varying in hardness. The procedure was followed by HPLC analysis and the identities of phenolic acids were confirmed by MS/MS spectra. The extraction of sorghum and maize bound phenolic acids was done for 90 sec in 2 M NaOH to release ferulic acid and pcoumaric acid from bran and flour. Two diferulic acids 8-O-4' and 8-5'-benzofuran form were identified and quantitated in sorghum bran and only the former in maize bran. The contents of ferulic acid and diferulic acids in sorghum bran were 416 to 827 µg/g and 25 to 179 µg/g, respectively compared to 2193 to 4779 µg/g and 271 to 819 µg/g in maize. Phenolic acid levels of sorghum were similar between hard and soft cultivars while those of maize differed significantly (p < 0.05) except for ferulic acid in flour. Sorghum phenolic acids were not correlated with grain hardness as measured using a tangential abrasive decortication device.Maize ferulic acid (r = -0.601, p < 0.01), p-coumaric acid (r = -0.668, p < 0.01) and 8-O-4'diferulic acid (r = -0.629, p < 0.01) were significantly correlated with hardness.

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“…It can be due to the well known fi ndings that phenolic acids are mainly localised in the outer part of cereal grains [Zieliński, 2002]. For example, ferulic acid in rye grain is the most abundant phenolic compound present in bran [Andreasen et al, 2000]. Therefore, it can be concluded that the profi le of phenolic acids can be modulated by the type and quality of fl ours as well as by batters preparation process [Andreasen et al, 2000].…”

Section: Phenolic Acids Profi Le Of Ginger Batters and Cakesmentioning

confidence: 99%

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Zieliński¹,

Ciesarová²,

Troszyńska³

et al. 2012

Pol. J. Food Nutr. Sci.

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Key words: rye fl our, extraction rate, white wheat fl our, ginger cake, antioxidant capacity, phenolic acids profi le, acrylamide content, sensory qualityThe antioxidant capacity, phenolic acids profi le, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye fl ours according to the traditional formula (type 1 and type 2), and on the mixed white wheat fl our with dark and brown rye fl ours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH • ). Phenolic acids profi le was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed fl ours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 µg/kg ). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye fl ours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed fl ours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of fl ours in the formulation as well as by batter preparation and baking process.

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Ferulic Acid Dehydrodimers in Rye(Secale cereale L.)

Cited by 117 publications

References 15 publications

Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Microwave-Assisted Extraction of Bound Phenolic Acids in Bran and Flour Fractions from Sorghum and Maize Cultivars Varying in Hardness

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

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