TLC Separation of Glucopyranosyl Sinapate and Other Phenolic Compounds from Rapeseed

Amarowicz, Ryszard; Karamać, Magdalena; Rudnicka, B.; Ciska, Ewa

doi:10.1002/lipi.19950970905

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…Accumulation of phenylpropanoids in cotyledons of Pharbitis nil strain Violet seedlings during the induction of flowering by poor nutrition was observed (Hairai et al, 1993). Glucopyranosyl sinapate was obtained from rapeseeds (Amarowicz et al, 1995). Characterization of Some Blood Orange Varieties Using Polyphenol Profiles.…”

Section: Resultsmentioning

confidence: 99%

Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content

Mouly

Gaydou

Faure

et al. 1997

J. Agric. Food Chem.

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A phenyl propanoid glycoside, cinnamoyl-β-D-glucopyranoside (CIN), characteristic of blood oranges, was isolated by column and thin layer chromatographies. The structure of this compound was established using 1 H and 13 C NMR spectral data and by analysis of its components upon hydrolysis. Flavanone glycosides (FGs) [narirutin (NAT), hesperidin (HES), and didymin (DID)] and cinnamic derivatives [CIN and trans-cinnamic acid (TCA)] of four blood orange varieties (47 samples) were analyzed by HPLC. Differences in the polyphenol profiles clearly showed variety differentiation.

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Section: Resultsmentioning

confidence: 99%

Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content

Mouly

Gaydou

Faure

et al. 1997

J. Agric. Food Chem.

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“…Zadernowski (1987) found that flours obtained from Polish rapeseed varieties contained from 0.16 to 0.65 mmol of phenolic acid glycosides per kilogram of flour. The compound 1-O-β-D glucopyranosyl sinapate is the predominant glycoside in rapeseed and canola varieties Amarowicz et al, 1995;Wanasundara et al, 1994).…”

Section: Esterified Phenolic Acidsmentioning

confidence: 99%

Phenolics in Food and Nutraceuticals

Shahidi¹,

Naczk

2003

608

426

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has reached the highest academic level, university research professor, in the department of biochemistry at Memorial University of Newfoundland (MUN). He is also cross-appointed to the department of biology, ocean sciences centre and the aquaculture program at MUN. Dr. Shahidi is the author of nearly 500 research papers and book chapters and has authored or edited over 30 books and made over 300 presentations at scientific conferences. His research contributions have led to several industrial developments around the globe. Dr. Shahidi's current research interests include different areas of nutraceuticals and functional foods as well as marine foods and natural antioxidants.Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids and is an editorial board member of

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“…The content of phenolic compounds was determined by Folin-Ciocalteu method (29). The composition of phenolic compounds was determined by thin layer chromatography (TLC) on CAMAG TLC Scanner 4 (Muttenz, Switzerland) apparatus equipped with automatic TLC (30). The sinapine and sinapic acid were identified by comparing the R f value (distance eluent travels was 10 cm) of the standard substances.…”

Section: Determination Of Chemical Composition Of the Inhibitormentioning

confidence: 99%

Immobilization of Lipase Inhibitor on the Biopolymers of Agaricus bisporus Cell Walls

Cherno

Osolina

Нікітіна

2017

Food Technol. Biotechnol.

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One of the methods for curing obesity is the inclusion of some substances with the antilipase activity in the diet and thus reducing the uptake of fat components from food. The aim of this research is to provide a stabilized form of lipase inhibitor by immobilization of enzyme on the biopolymers from cell walls. The phenolic compounds extracted from the rapeseed were considered as the lipase inhibitor. The activity of the inhibitor was considerably reduced in the gastric juice, as well as at temperatures above 37 °C and during its storage, which determined the suitability of the inhibitor for stabilization on the matrix. The effectiveness of the phenolic compound stabilization was investigated by means of immobilization on the biopolymers from cell wall matrix. The biopolymers used were β-glucan, chitin, melanin and proteins. A number of samples, which differed both in the content of the inhibitor (from 1 to 16%) and in the ratio of biopolymers in the matrix composition, was obtained. The conditions of immobilization (temperature, duration of the process) were also varied. The expediency of obtaining the sample with the inhibitor content of 12% and matrix containing 47.9% of glucan, 18.8% of chitin, 18.8% of melanin and 11.1% of proteins was shown. The best immobilization was carried out at 20-25 °C for 30 min. Thermal analysis and infrared spectroscopy data confirmed that immobilization of the lipase inhibitor on the matrix was due to the hydrogen bonds. The immobilized inhibitor had higher pH stability and higher thermal stability than the original one. The remaining activity of the immobilized inhibitor was higher than the original one after incubation in the gastric acid and bile. The immobilized inhibitor was characterized by a low loss of activity after 12 months of storage.

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TLC Separation of Glucopyranosyl Sinapate and Other Phenolic Compounds from Rapeseed

Cited by 5 publications

References 18 publications

Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content

Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content

Phenolics in Food and Nutraceuticals

Immobilization of Lipase Inhibitor on the Biopolymers of Agaricus bisporus Cell Walls

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