Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting

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Phenolic compounds were extracted from Mallotus philippinensis bark using methanol. Six fractions (I-VI) were separated from the extract on a Sephadex LH-20 column using ethanol and acetone-water as the mobile phases and were evaluated for their total antioxidant activity, antiradical activity against DPPH• (2,2-diphenyl-1-picrylhydrazyl radical), and reducing power. The total phenolics and tannin contents in the fractions were determined. The content of total phenolics in the fractions ranged from 54 mg/g (fraction I) to 927 mg/g (fraction VI). Condensed tannins were detected in fractions II-VI. Total antioxidant activity (TAA) of phenolic fractions of Mallotus philipinensis bark extract ranged from 0.58 mmol Trolox/g (fraction I) to 6.82 mmol Trolox/g (fraction IV). Fraction IV also showed the strongest antiradical activity against DPPH • and reducing power. Several phenolic constituents in the fractions were detected by RP-HPLC using a gradient solvent system with UV-DAD detection.

“…• is typical for the tannins-rich plant extracts (Muir 1995;Chen & Chang 1995;Amarowicz et al 1999Amarowicz et al , 2000aShahidi et al 1997Shahidi et al , 2001). …”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract

Arfan¹,

Amin²,

Karamać³

et al. 2009

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“…Ferulic acid (Figure 1) is 4-hydroxy-3-methoxycinnamic acid (Bourne & Rice-Evans 1998;Matthew & Abraham 2004) while ferulic acid accounts for the highest level of hydroxycinnamic acids in grains (Smith & Hartley 1983;Weidner et al 1999;Coghe et al 2004;Gani et al 2012;Kandil et al 2012). Generally, they occur together in the crust of fruits, roots and in crusts of vegetables, and especially in bran fractions of grains (Zhao & Moghadasian 2008).…”

mentioning

confidence: 99%

Ferulic acid in cereals - a review

Boz¹

2015

107

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.

“…The absence of peaks originated from ferulic acid in gliadins can be explained by its low content, below the detection level. Weidner et al (1999) determined the soluble forms of phenolic acids in wheat caryopses and noted that the amounts of free, esterified, and glycosylated ferulic acid were 2.0, 25.0 and 3.5 µg/g dry matter, respectively. In our study, the content of ferulic acid in the glutenin fraction was 1.12 mg/g, i.e.…”

Section: Resuts and Discussionmentioning

confidence: 99%

“…Those compounds are proven to play a significant role in the dormancy of cereal caryopses. Some studies have shown that phenolic acids can act as germination inhibitors (Weidner et al 1993(Weidner et al , 1999.…”

mentioning

confidence: 99%

Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Karamać¹,

Sendrejova²,

Kosińska³

et al. 2007

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Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from <I>Bacillus subtilis</I> and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.