Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals

Ndolo, Victoria; Beta, Trust; Fulcher, R. G.

doi:10.1016/j.foodres.2013.02.031

Cited by 30 publications

(20 citation statements)

References 36 publications

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“…The phenolic compounds are located mostly in the outer layers of the grain which is evident from the auto-fluorescence in micrographs (De Brier et al, 2015;Jääskeläinen et al, 2013). Various authors have investigated the phenolic acid contents in different anatomical parts of wheat and have found that they are very low in the starchy endosperm (Antoine et al, 2003;Barron et al, 2007;Ndolo et al, 2013). The effect of extraction rate of flour and degree of pearling on the dietary fiber content, total arabinoxylan content and the phenolic acids have also been reported by various researchers (De Brier et al, 2015;Delcour et al, 1999;Ramseyer et al, 2011).…”

Section: Total Phenolicsmentioning

confidence: 83%

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Gartaula

Dhital

Pleming³

et al. 2017

Journal of Cereal Science

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We report the isolation of a pure form of cell walls from wheat endosperm 'popped' out from the whole, enzyme deactivated and soaked grain, and compare them with cell walls isolated from milled flours of extraction rates from 45% to 75%, at physiological (37 °C) and elevated (70 °C) temperatures. Cell walls isolated from flours all contained non-endosperm walls whereas walls from popped endosperm were apparently pure. The monosaccharide composition of 'popped' cell walls was different to that of cell walls isolated from flour, particularly glucose and mannose contents (34 and 7 % for 'popped' cf 29 and 3% for flour respectively) and arabinose to xylose ratios (0.45 for 'popped' cf 0.58 for flour). Total phenolic content of popped endosperm cell walls were three to four times lower than for cell walls from flour. Elevated isolation temperature also had a solubilising effect, altering the cell wall composition. This study provides a novel method of isolating pure wheat endosperm cell walls, and demonstrates how contaminating (thick cell walled) nonendospermic material in milled flours can have a major influence on cell wall compositional analyses.

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Section: Total Phenolicsmentioning

confidence: 83%

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Gartaula

Dhital

Pleming³

et al. 2017

Journal of Cereal Science

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“…Distribution of ferulic acid as a major contributor to the antioxidant activity was unevenly balanced within decreased order from Bran > Shorts > C3-C1 > B1 > B2-B3. Many authors confirmed that ferulic acid distribution in cereals varied within the kernel where the highest content remains in the outer layers and lowest in the endosperm [53][54][55].…”

Section: Phenolic Acids In Milling Fractionsmentioning

confidence: 94%

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Šimić

Horvat

Lalić

et al. 2019

Foods

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Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87-51.54%). Ash (0.82-3.10%) and protein (9.95-14.8%) increased from flours toward shorts and bran, while starch decreased (82.31-48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78-0.90 g/100 g dw ), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69-10.49 g/100 g dw ) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70-7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/g dw and 28.81-72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16-1026.91 ug/g dw and 18.93-206.52 ug/g dw ), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

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“…Bound phenolic acids are esterified to cell walls; acid or base hydrolysis is required to release these bound compounds from the cell walls matrix (Hahn et al 1983;Kim et al 2006;Gani et al 2012). In general, ferulic acid is concentrated in the outer layer of cereal grains and the lowest ferulic acid was determined in the endosperm layer (Ndolo et al 2013). It is seen in Table 2 that in four kinds of grains, the pericarp fraction has the highest level of ferulic acid.…”

Section: Contents Of Ferulic Acid In Grainsmentioning

confidence: 99%

Ferulic acid in cereals - a review

Boz¹

2015

Czech J. Food Sci.

106

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Boz H. (2015): Ferulic acid in cereals -a review. Czech J. Food Sci., 33: 1-7.Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease.

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Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals

Cited by 30 publications

References 36 publications

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Ferulic acid in cereals - a review

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