Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD

Bueno‐Herrera, Marta; Pérez‐Magariño, Silvia

doi:10.1016/j.jcs.2020.102984

Cited by 32 publications

(17 citation statements)

References 30 publications

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“…Regarding the flavonoid class, 2 flavones were found (Compounds 10 and 12 ) tentatively characterized as isomers 1 and 2 of apigenin diglucosides with observed [M − H] − at m/z 563.1447 and 563.1450, respectively [ 7 , 63 ]. At last, one hydroxybenzaldehyde (Compound 9 ) with the molecular formula C 8 H 8 O 3 and [M − H] − at m/z 151.0389 was tentatively identified as vanillin, which was previously identified in purple wheat by HPLC-DAD [ 64 ].…”

Section: Resultsmentioning

confidence: 99%

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

et al. 2021

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Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of trans-FA and smaller amounts of cis-FA and apigenin diglucosides. SPD caused a temperature-dependent increase in AC (160 °C > 140 °C > 130 °C). SPD inlet temperatures affected total solids yield (from 22 to 36%), with the highest values at 140 °C. The use of HHP in combination with HT resulted in >2-fold increase in total solids yield.

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Section: Resultsmentioning

confidence: 99%

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

et al. 2021

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“…Phenolic compounds are also known as secondary metabolites, which are found widely in plants (seeds, leaves, roots and stems) 54 . Plant secondary metabolites can be separated into two major classes by their chemical structure: easy phenols (phenolic acids and coumarins) and polyphenols (flavonoids, stilbenes, lignans, tannins).…”

Section: Resultsmentioning

confidence: 99%

“…Plant secondary metabolites can be separated into two major classes by their chemical structure: easy phenols (phenolic acids and coumarins) and polyphenols (flavonoids, stilbenes, lignans, tannins). Due to their biological activity (antibacterial, antifungal, antiviral and antioxidant), phenolic compounds play a significant role in some metabolic pathways 54,55 . The RP‐HPLC with DAD analysis, a common method for the identification of the phenolic compounds in plants, was used to detect major phenolic compounds in the investigated plant extracts.…”

Section: Resultsmentioning

confidence: 99%

Biological activity, and volatile and phenolic compounds from five Lamiaceae species

Çelik

Kılıç

Kanbolat

et al. 2020

Flavour & Fragrance J

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Lamiaceae, a family of flowering plants, have been historically used as culinary herbs, shrubs and medicinal plants. With this study, the volatile organic compounds (VOCs) of the five species of the Lamiaceae family (Thymus cilicicus, Clinopodium nepeta L., Nepeta italica L., Thymbra spicata L. and Ziziphora clinopodioides) that grow in Turkey were identified by the SPME/GC‐FID/MS method. The five species were screened in order to reveal their antibacterial and antioxidant activities. Phenolic compound analyses of five species were performed by using RP‐HPLC with diode array detection. Among the total number of 73 compounds that were identified, α‐pinene (2.2%‐13.8%), β‐pinene (0.3%‐25.9%), p‐cymene (0.7%‐17.9%), γ‐terpinene (0.4%‐22.0%), carvacrol (0.1%‐40.2%), sabinene (1.2%‐34.2%), terpinen‐4‐ol (0.2%‐27.5%), (E)‐β‐caryophyllene (0.1%‐13.8%) and (E)‐β‐farnesene (0.4%‐19.7%) were found to be the most plentiful ones. The minimal inhibitory concentration (MIC) values of the methanol extracts of the five species of the Lamiaceae family were investigated, and the results were in the range of 23‐959 µg/mL; the most pronounced antibacterial activities were determined to be against Mycobacterium smegmatis (23‐291 µg/mL). All of the methanol extracts possessed effective antioxidant capacity (IC50: 1.82‐28.18 μmol/L Trolox/g sample) as estimated from the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging assays. Additionally, the effect of phenolics, especially benzoic acid (86.27, 27.85, ‐, 13.11, 9.59 mg/g extract, respectively), on the biological properties of the methanol extracts of the five species of the Lamiaceae family, was investigated.

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“…Among all insoluble bound phenolic acid compounds, ferulic acid is the most abundant compound, representing 65.0∼94.9% on average of total phenolic acids. 25,49,51,65 The second highest available phenolic acid compound was p-coumaric acid, representing 3.2∼7.6%; 9,25,70 or vanillic acid represented 3.8%; 63 or sinapic acid represented 5.8%; 66 caffeic acid represented 11.3% 65 of total phenolic acids. Other phenolic acid compounds, such as syringic acid, chlorogenic acid, and 4-hydroxybezonic acid were also detected at minor levels.…”

Section: Phenolic Acid Compoundsmentioning

confidence: 99%

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors

Wang

Feng

et al. 2021

J Sci Food Agric

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Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing.

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Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD

Cited by 32 publications

References 30 publications

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

Biological activity, and volatile and phenolic compounds from five Lamiaceae species

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors

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