Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls

Krygier, K.; Sosulski, F. W.; Hogge, Lawrence

doi:10.1021/jf00110a029

Cited by 167 publications

(135 citation statements)

References 6 publications

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“…Moreover, among phenolic acids with the same number of substituents, those that had more methyl groups than hydroxyl groups were less susceptible to 19 degradation as confirmed previously 21 . This would be true for ferulic acid and p-coumaric acid in the sorghum and maize samples studied.…”

Section: Quantitation Of Microwave Extracted Bound Phenolic Acids Of supporting

confidence: 77%

“…Although similar to caffeic acid, ferulic acid has a methylated phenolic hydroxyl group, which is not capable of forming quinones and the methyl group may confer better resonance stability, hence stable to both alkaline and acidic pH changes. Para coumaric acid is known to confer the greatest stability 21 and is attributed to the small number of substituents in the aromatic ring 22 . Hence, the identification and quantitation of ferulic acid and p-coumaric acid in most cereals could be attributed to their chemical stability.…”

Section: Quantitation Of Microwave Extracted Bound Phenolic Acids Of mentioning

confidence: 99%

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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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Section: Quantitation Of Microwave Extracted Bound Phenolic Acids Of supporting

confidence: 77%

Section: Quantitation Of Microwave Extracted Bound Phenolic Acids Of mentioning

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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“…Red ginseng 2·0 (SD 0·1) (43) Refined maize flour 209 (44) Whole-grain maize flour 174 (SD 2) (45) Whole-grain wheat flour 32 (46) Wheat bran 26 (47) Rice bran 243* (48) Whole-grain barley flour 60 -135 (49) Triticale bran 137 (SD 1)…”

Section: Occurrence Of Non-extractable Polyphenols In Dietsmentioning

confidence: 99%

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

2013

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Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP -nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.

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“…Rapeseed meal is very rich in phenolics (77-81 mg/kg), mainly sinapic acid (AMAROWICZ et al 2001). However, sinapic acid is bound to choline forming sinapine, which is almost inactive as an antioxidant (KRYGIER et al 1982;XU & DIOSADY 1997). Mustard seed contains similar antioxidants as rapeseed.…”

Section: Antioxidants Present In Extracted Oilseed Mealsmentioning

confidence: 99%

Potential application of oilseeds as sources of antioxidants for food lipids - a review

Schmidt¹,

Pokorný²

2005

Czech J. Food Sci.

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Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price.

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Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls

Cited by 167 publications

References 6 publications

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

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

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

Potential application of oilseeds as sources of antioxidants for food lipids - a review

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