Ferulic and p-coumaric acids extraction by alkaline hydrolysis of brewer's spent grain

Mussatto, Solange I.; Dragone, Giuliano; Roberto, Inês Conceição

doi:10.1016/j.indcrop.2006.11.001

Cited by 218 publications

(156 citation statements)

References 30 publications

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“…The propolis samples analysed in this study confirm the latest literature studies (Bankova, 2005 Ferulic acid is considered one of the most important phenolic acid due to its antioxidant, antimicrobial, anti-inflammatory, anti-thrombotic and antitumor activities (Mussatto et al, 2007); p-coumaric acid is another important phenolic acid due to its antioxidant and chemopreventive properties (Mussatto et al, 2007).…”

Section: Quality Parameters Needed For Bee Products Used In Apitherapysupporting

confidence: 78%

Quality Parameters Needed for Bee Products Used in Apitherapy

Stangaciu¹,

Mărghitaș

Dezmirean

et al. 2015

BUASVMCN-ASB

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Apitherapy represents the utilization of bee products for preventing and curing a series of illnesses and also the promotion of a healthy life style through consumption of these products. Due to the fact that apitherapy is a part of medical science, bee products used for this purpose must have a certain quality, namely, they must possess a series of biologically active compounds that will help in the healing process. This study aims to show the "quality standards" for bee products used in apitherapy. Different samples of honey, propolis, bee-pollen, bee bread and royal jelly were analyzed for their physico-chemical parameters as well as for their active compounds, specific for each matrix. Standard methods were adapted in the lab for each matrix, using spectrophotometric and chromatographic determinations. Physico-chemical analyses of honey, bee-pollen, bee bread, propolis and royal jelly were in accordance with literature results. High amounts of flavonoids and phenolic acids were quantified in propolis tincture, bee pollen, bee bread, royal jelly and honey. Royal jelly samples were proved to be authentic and have a high amount of 10-hydroxydecenoid acid, a compound with high antioxidant and antibacterial activity.

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Section: Quality Parameters Needed For Bee Products Used In Apitherapysupporting

confidence: 78%

Quality Parameters Needed for Bee Products Used in Apitherapy

Stangaciu¹,

Mărghitaș

Dezmirean

et al. 2015

BUASVMCN-ASB

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“…Heating temperature, lime concentration, hydrolysis time, and exposure to light could have affected the amount of FA present in AX. In a previous report found that the best conditions of alkaline hydrolysis for FA extraction (from brewer's spent grain) are low NaOH concentration (2.0%), temperature of 120°C, and a short reaction time (90 minutes) [26]. In the present work, maize grains cooking in a lime solution was performed during 90 minutes and 30 minutes for AX1 and AX2, respectively; but after heating, long soaking periods were used (24 hours and 4 hours for AX1 and AX2, respectively), which could explain the lower FA content in the polysaccharide.…”

Section: Extraction and Characterization Of Ax1 And Ax2mentioning

confidence: 99%

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Paz-Samaniego¹,

Carvajal–Millán²,

Bojorquez³

et al. 2015

Wastewater Treatment Engineering

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The purpose of this research was to extract arabinoxylans (AX) from maize wastewater generated under different maize nixtamalization conditions and to investigate the polysaccharide gelling capability, as well as the rheological and microstructural characteristics of the gels formed. The nixtamalization conditions were 1.5 hours of cooking and 24 hours of alkaline hydrolysis (AX1) or 30 minutes cooking and 4 hours of alkaline hydrolysis (AX2). AX1 and AX2 presented yield values of 0.9% and 0.5% (w/v), respectively. Both AX samples presented similar molecular identity (Fourier Transform Infra-Red) and molecular weight distribution but different ferulic acid (FA) content. AX1 and AX2 presented gelling capability under laccase exposure. The kinetics of gelation of both AX samples was rheologically monitored by small amplitude oscillatory shear. The gelation profiles followed a characteristic kinetics with an initial increase in the storage modulus (G') and loss modulus (G") followed by a plateau region for both gels. AX1 presented higher G' than AX2. In scanning electron microscopy (SEM) images, both gels present an irregular honeycomb microstructure. The lower FA content in AX2 form gels presenting minor elasticity values and a more fragmented microstructure. These results indicate that nixtamalization process conditions can modify the characteristics of AX gels.

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“…Also some past research investigated antimicrobial activities of different spice and herb extracts (Burt, 2004;Cushnie and Lamb, 2005;Mussatto et al, 2007). Its results proved the signifi cance of phenolic compounds present in a variety of spice and herb extracts.…”

Section: Resultsmentioning

confidence: 93%

Inhibitory properties of lithium, sodium and potassium o-, m- and p-coumarates against Escherichia coli O157:H7

Stachelska¹

2015

Acta Sci Pol Technol Aliment

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Background. The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli O157:H7 ATCC 8739. Escherichia coli O157:H7 is a pathogen which is able to produce verotoxins provoking hemorrhagic diarrhea in humans. There is a strong need for the effective natural methods eliminating E. coli O157:H7 from food. Methodology. The following salts were tested: sodium, potassium and lithium salts of ortho-coumaric, meta-coumaric and para-coumaric acids. The 1%, 2%, 3%, 4% and 5% water solutions of each substance were prepared. Agar-well diffusion method was applied. Petri dishes were incubated at 35°C for 24 h. At the end of the incubation period, inhibition zones which appeared on the medium Petri dishes were calculated in millimeters. Results. It was found that lithium salt of o-coumaric acid, potassium salt of o-coumaric acid, lithium salt of m-coumaric acid and sodium salt of m-coumaric acid were most effective towards E. coli O157:H7, while potassium salt of m-coumaric acid, a sodium salt of p-coumaric acid were slightly less effective and lithium salt of p-coumaric acid did not possess any antimicrobial activity. Conclusion. The salts of phenolic acids having various structural features showed different characteristics towards foodborne pathogens. Such fi ndings indicate that phenolic acids and their salts may be a potential bio-alternative for chemical food preservation.

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Ferulic and p-coumaric acids extraction by alkaline hydrolysis of brewer's spent grain

Cited by 218 publications

References 30 publications

Quality Parameters Needed for Bee Products Used in Apitherapy

Quality Parameters Needed for Bee Products Used in Apitherapy

Gelation of Arabinoxylans from Maize Wastewater — Effect of Alkaline Hydrolysis Conditions on the Gel Rheology and Microstructure

Inhibitory properties of lithium, sodium and potassium o-, m- and p-coumarates against Escherichia coli O157:H7

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