Phenolic acid content of sorghum and maize cultivars varying in hardness

Abstract

The role of phenolic acids on sorghum and maize hardness was evaluated among eight cultivars of each of the cereals representing hard and soft classes. Bran and flour fractions were evaluated for monomeric and diferulic phenolic acids using high performance liquid chromatographic and mass spectrometric (LC-MS/MS) techniques. Bran samples of harder grains had more phenolic acids than those of soft types. Intra-class testing showed slight differences in cultivars within the hard and soft classes. The content of phenolic acids was a useful indicator of hardness distinguishing between hard and soft maize and sorghum cultivars. Correlation coefficients between monomeric acids of maize bran, mostly ferulic acid, and grain hardness were higher than those of sorghum. Maize bran ferulic acid content was strongly correlated with Tangential Abrasive Dehulling Device (TADD) hardness (r = -0.776, p < 0.001). This study is the first to show that there is a relationship between bran phenolic acid content and sorghum and maize hardness.

Color, phenolic composition and antioxidant activity of blue tortillas from Mexican maize races

“…These results could be related to the differences in maize grain hardness between the two races. Bol maize grains are harder than Chal maize grains (Salinas- , and hard maize grains have higher ferulic acid contents than soft grains (Chiremba, Taylor, Rooney, & Beta, 2012). Most of the total ferulic acid in maize grain is attached to cell wall components by ester bonds (Saulnier & Thibault, 1999).…”

Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy

“…Folin-Ciocalteu, Prussian blue, ferric ammonium citrate (International Organization for Standardization), vanillin/HCl, and butanol-HCl methods], which determine relative sorghum phenolic levels among genotypes (Beta et al, 1999, Chiremba et al, 2012, Dlamini et al, 2007, Dykes et al, 2005, Waniska and Rooney, 2000. High performance liquid chromatography (HPLC) coupled with photodiode array (PDA), fluorescent, and/or mass spectroscopy (MS) detectors identify and quantify specific phenolic compounds (Chiremba et al, 2012, Dykes et al, 2009, Gu et al, 2003, Svensson et al, 2010. All aforementioned methods require sample preparation (i.e.…”

Efeito do déficit hí­drico e CO₂ elevado sobre substâncias fenólicas e ligninas do sorgo var. &#39;BRS 330&#39;

“…A exemplo dos grãos maduros de sorgo, outros cereais como trigo (Régnier & Macheix, 1996), arroz (Zhou et al, 2004), milho e sorgo (Chiremba et al, 2012) .…”

“…Contudo, o presente experimento revelou que sob maior tempo de exposição a uma condição de déficit hídrico severo, a condição de CO2 elevado aparentemente não consegue atenuar perdas em relação às substâncias fenólicas da parede celular. De qualquer forma, o conteúdo de lignina observado no colmo, aos 120 DAP, foi próximo aos valores de 129,9 g/kg e 167,9 g/kg reportados para Sorghum sudanense, espécie próxima a Sorghum bicolor e usada principalmente como forrageira (Fukushima et al, 2015 (Khoddami et al, 2015), valores mais baixos que os híbridos comerciais do Sul da África (Chiremba et al, 2012). Em outras variedades de sorgo de pericarpo vermelho (QL33/QL36, 'B923296' e 'QL33') da Austrália foram reportados valores ainda mais baixos, 1,86 a 6,69 mg/kg para ácido p-cumárico e 52,20 a 80,89 mg/kg para ácido ferúlico (Wu et al, 2017c).…”

“…Aos 120 DAP, a proporção mudou a relação sob E assumindo valor ligeiramente maior (3,2) do que sob A (2,9), embora sem significância (Tabela 1). Distintas proporções de ácidos fenólicos ligados à parede celular do grão, às vezes consequentes de mudanças climáticas, podem influir na dureza do grão (Chiremba et al, 2012) e com isso alterar as características sensoriais especificas de textura, aparência, aroma e sabor que influem na qualidade do grão. Derivado de ác.…”