Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids

Daniels, David; Martín, H Felipe San

doi:10.1002/jsfa.2740191206

Cited by 75 publications

(22 citation statements)

References 5 publications

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“…The other phenolic acids identified were vanillic, p-coumaric, sinapic, and ferulic acids, with, higher percentage increases of +22.59%, +16.28%, +13.06%, and +5.88%, respectively, registered after thermal processing. There are studies that have reported the caffeic and ferulic acids as main phenolic compounds in oat [60]; vanillic, sinapic, p-coumaric, and protocatechuic acid have been found as well [61,62]. Our findings are in agreement with previously reported phenolic compounds in oat bran [63], being vanillic, p-hydroxybenzoic, ferulic, p-coumaric, caffeic, and sinapic acids.…”

Section: Identification Of Antibacterial Inhibitionsupporting

confidence: 93%

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

Călinoiu

Vodnar

2019

Biomolecules

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The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts-wheat bran (WB) and oat bran (OB)-before (fresh) and after thermal processing (TP) (10 min, 80 • C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin-glucoside +71.96%, p-coumaric acid +71.91) and of OB (avenanthramide 2c +52.17%, dihydroxybenzoic acids +38.55%). The best antioxidant capacity was registered by OBTP followed by WBTP. The strongest antimicrobial inhibition was attributed to the WBTP sample. Both thermally processed matrices had strong antimutagenic activity toward S. typhimurium TA100. This thermal processing was tested on bran based on its practical application within the food industry, considering the design of different cereal byproducts derived from functional foods and nutraceuticals.

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Section: Identification Of Antibacterial Inhibitionsupporting

confidence: 93%

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

Călinoiu

Vodnar

2019

Biomolecules

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“…These enzymes can decompose the cereal cell walls and release insoluble-bound nutrient substances (Koseki et al 2010). Daniels and Martin (1968) found that most oat phenols are insoluble-bound in oat bran. The increase in TPC in the fermented oat may be due to the activity of these enzymes, which can hydrolyze bound phenols during fermentation.…”

Section: Tpc Of the Tempeh-like Fermented Oatsmentioning

confidence: 99%

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

et al. 2012

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Tempeh is a popular traditional fermented food in Asia. Many tempeh-like foods are made from cereal grains. However, the information of γ-aminobutyric acid (GABA) accumulation in those tempeh-like cereal grains during fermentation is lacking. Meanwhile, little information is available on the anti-nutrient contents and antioxidant activity of tempeh-like fermented oats. The aim of the present work was to study the changes of GABA, phytate, natural antioxidants and antioxidant activity of tempeh-like fermented oats. As fermentation time progressed, the GABA, total phenolics content (TPC) and flavonoids increased rapidly. The Aspergillus oryzae-fermented oats had the highest GABA, whereas Rhizopus oryzae-fermented oats had the highest TPC. Phytate, an anti-nutrient component, was dramatically reduced in the fermented oats, especially those by A. oryzae (reduced by about 63 %). The antioxidant activities of fermented oats were also significantly enhanced after 72 h fermentation (p < 0.05). This study demonstrated that oats fermented by generally recognized as safe (GRAS) fungi can be recommended as tempeh-like functional foods with higher GABA, more natural antioxidants and lower phytate compared with native oats.

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“…Glycerides do not commonly occur in plant waxes, but they have been reported before (Martin and Juniper 1970;Herrmann 1978). Esters of caffeic acid with glycerol and m-hydroxy fatty acids have been described by Daniels and Martin (1968). They extracted an ester fraction from peeled oat caryopses containing caffeic acid, ferulic acid, glycerol, and o~-hydroxy fatty acids in molar ratios of about 2: 1 : 1 : 1.…”

Section: Inhibition Of Phenylalanine Ammonia-lyase With Alpmentioning

confidence: 99%

Caffeic acid and glycerol are constituents of the suberin layers in green cotton fibres

Schmutz

Jenny

Amrhein

et al. 1993

Planta

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The fibres of the green-lint mutant (Lg) of cotton (Gossypium hirsutum L.) are suberized and contain a large proportion of wax. The unidentified components of the wax were separated into a colourless fluorescent fraction and a yellow pigmented fraction. Using ultraviolet spectroscopy and nuclear-magneticresonance ((1)H-NMR) spectroscopy, esterified trans-caffeic acid was identified as the only phenolic component in the colourless fraction. This fraction was further purified and was shown to contain caffeic acid esterified to fatty acids (mainly ω-hydroxy fatty acids), and glycerol in molar ratios of 4∶5∶5. When 2-aminoindan-2-phosphonic acid (AIP), an inhibitor of phenylalanine ammonia-lyase (EC 4. 3. 1. 5.) was added to ovules cultured in vitro, at the beginning of secondary wall formation, the fibres remained white and the colourless caffeic-acid derivative and the yellow compounds could no longer be detected by ultraviolet spectroscopy. Fibres grown in the presence of AIP were also examined in the electron microscope. Secondary cell walls were present in the treated fibres, but the electron-opaque suberin layers were replaced by apparently empty spaces. This result indicates that cinnamic-acid derivatives are covalently linked to suberin and have a structural role within the polymer or are involved in anchoring the polymer to the cellulosic secondary wall. Purified cell walls of green cotton fibres contained about 1% (of the dry weight) of bound glycerol, 0.9% of the glycerol being extractable with the wax fraction and 0.1% remaining in the cell-wall residue. The corresponding values for white fibres were 0.03% (total), 0.02% (wax), and 0.01% (cell-wall residue). Fibres synthesizing their secondary walls in the presence of AIP contained about normal amounts of bound glycerol in the wax fraction, but glycerol accumulation in the cell-wall residue was inhibited by about 95%. These observations indicate that glycerol is an important constituent of cotton-fibre suberin. Considerable amounts of bound glycerol could also be determined in exhaustively extracted cell walls of the cork layer of potato periderm (1.2%) and smaller amounts in the outer epidermal cell wall of Agave americana L. leaf (0.1%) indicating that the presence of glycerol in suberins and possibly also in cutins may be more widespread than previously thought.

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Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids

Cited by 75 publications

References 5 publications

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

Caffeic acid and glycerol are constituents of the suberin layers in green cotton fibres

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