Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

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

doi:10.1021/jf00110a030

Cited by 439 publications

(307 citation statements)

References 2 publications

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“…Their potent antioxidant activity is due to the redox properties of their hydroxyl groups (Materska and Perucka 2005;Rice-Evans et al 1996;Rice-Evans et al 1997). Phenolics are present in plant in both free and bound forms; bound phenolics mainly in the form of β-glycosides, may survive human stomach and small intestine digestion and reach the colon intact, where they are released and exert their bioactivity (Sosulski et al 1982); while free phenolics are more readily absorbed and thus, exert beneficial bioactivities in early digestion; however, the significance of bound phytochemicals to human health is not clear Sun et al 2002).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

2011

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This study sought to determine the distribution of free and bound phenolics in some Nigerian citrus peels [orange (Citrus sinensis), grapefruit (Citrus paradisii) and shaddock (Citrus maxima)] and characterize the antioxidant properties. The free phenolics were extracted with 80% acetone, while the bound phenolics were extracted from the alkaline and acid hydrolyzed residue with ethyl acetate. Free phenolic extracts had significantly higher (P < 0.05) DPPH* scavenging ability than the bound phenolic extracts, except in orange peels where the bound phenolic extracts had significantly higher (P<0.05) DPPH* scavenging ability. Bound phenolics from orange peels had the highest ABTS* scavenging ability (6.09 mmol./TEAC g) and ferric reducing antioxidant properties (FRAP) (71.99 mg/GAE 100 g), while bound phenolics from shaddock peels had the least ABTS* scavenging ability (1.35 mmol./TEAC g) and FRAP (2.58 mg/GAE 100 g) . Bound phenolics from grapefruit peels had the highest OH* scavenging ability (EC 50 = 3.8 mg/ml), while bound phenolics from shaddock peels had the least (EC 50 =16.1 mg/ml). The phenolics chelated Fe 2+ and inhibited malondialdehyde production in rat's pancreas in a dose-dependent manner. The additive and/or synergistic action of the free and bound phenolics could have contributed to the observed medicinal properties of the peels; therefore, the high antioxidant properties of the free and bound phenolic extracts from orange peels could be harness in the formulation of nutraceuticals and food preservatives.

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Section: Resultsmentioning

confidence: 99%

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

2011

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“…Free phenolic acids are found in outer layer of the pericarp whereas bound phenolic acids are ester-linked to cell walls and require acid, base or enzymatic hydrolysis to release them from the cell matrix [47]. Durkee and Thivierge [48] reported low levels of free ferulic, vanillic, sinapic and p-hydroxybenzoic acids in 70% ethanol solid liquid extracts from oat grains.…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…The first quantitative data on the various phenolic acids in oats, other than ferulic acid, was reported by Sosulski et al [47]. The authors extracted phenolic acids from oat flour and separated them into three fractions: free, soluble esters and insoluble bound.…”

Section: Phenolic Acidsmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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“…Ferulic and p-coumaric acid are the main phenolic acids found in monocotyledonous plants with ferulic acid constituting more than 90% of total phenolic acid in wheat flour [13]. Comparisons between a black point susceptible and tolerant durum wheat variety has found that the susceptible variety contained higher levels of ferulic acid and increased activity of phenylalanine ammonia lyase (PAL), an enzyme involved in phenolic acid biosynthesis [14].…”

Section: Introductionmentioning

confidence: 99%

A novel late embryogenesis abundant protein and peroxidase associated with black point in barley grains

et al. 2007

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Black point of barley grain is a disorder characterised by a brown-black discolouration at the embryo end of the grain. Black point is undesirable to the malting industry and results in significant economic loss annually. To identify proteins associated with barley black point we utilised a proteomic approach with 2-DE to compare proteins from whole grain samples of black pointed and healthy grain. From this comparison two condition-specific proteins were identified: a novel 75 kDa late embryogenesis abundant (LEA) protein and a barley grain peroxidase 1 (BP1) that were specifically more abundant in healthy grain and black pointed grain, respectively. Although LEA protein was less abundant in black pointed grain, LEA gene expression was greater suggesting protein degradation had possibly occurred in black pointed grain. Similarly, the increase in BP1 in black pointed grain could not be explained by gene expression. Western blot analysis also revealed that the identified LEA protein is biotinylated in vivo. The role that each of these proteins might have in black point development is discussed.

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Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

Cited by 439 publications

References 2 publications

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

A novel late embryogenesis abundant protein and peroxidase associated with black point in barley grains

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