FERULIC ACID AND OTHER PHENOLICS IN OAT SEEDS (Avena sativa L. Var Hinoat)

Durkee, A. B.; Thivierge, P. A.

doi:10.1111/j.1365-2621.1977.tb01547.x

Cited by 52 publications

(27 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bound-phenolic acids may be linked to sugars, polysaccharides, lignins, amines, long-chain alcohols, glycerol, as well as long chain omega-hydroxy fatty acids [74,[97][98][99][100]. At least 25 and 20 avenanthramides, conjugates of cinnamic acid with anthranilic acids and N-acylanthranilate alkaloids, respectively, were identified in groat and hull extracts [101,102].…”

Section: Phenolics In Cerealsmentioning

confidence: 99%

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Naczk

Shahidi

2006

Journal of Pharmaceutical and Biomedical Analysis

1,150

607

View full text Add to dashboard Cite

Section: Phenolics In Cerealsmentioning

confidence: 99%

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Naczk

Shahidi

2006

Journal of Pharmaceutical and Biomedical Analysis

1,150

607

View full text Add to dashboard Cite

“…140 Barley contains small amounts of free cinnamic acids, mainly p-coumaric and ferulic which together range from 8 to 26 mg kg~1 (Ref 157) but this value rises during malting (18 mg kg~1). The content rises further on mashing, presumably by hydrolysis of bound forms, with ferulic acid dominating (115 mg kg~1) and lesser but equal amounts of caþeic and p-coumaric making up the total (167 mg kg~1).…”

Section: Conjugates Of Cell Wall Polysaccharidesmentioning

confidence: 99%

Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

Clifford

1999

J. Sci. Food Agric.

1,136

410

View full text Add to dashboard Cite

This review defines the range of forms in which cinnamates (p‐coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p‐coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p‐coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500–800 mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg. © 1999 Society of Chemical Industry

show abstract

“…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. However the bulk of ferulic, sinapic, p-coumaric and hydroxybenzoic acids were derived from soluble or insoluble bound forms i.e., released by alkaline hydrolysis or β glucosidase.…”

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

View full text Add to dashboard Cite

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.

show abstract

FERULIC ACID AND OTHER PHENOLICS IN OAT SEEDS (Avena sativa L. Var Hinoat)

Cited by 52 publications

References 5 publications

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

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

Contact Info

Product

Resources

About