Correlation of phenolic acid content of maize to resistance toSitophilus zeamais, the maize weevil, in CIMMYT'S collections

1990 ◽  
Vol 16 (2) ◽  
pp. 301-315 ◽  
Author(s):  
D. Classen ◽  
J. T. Arnason ◽  
J. A. Serratos ◽  
J. D. H. Lambert ◽  
C. Nozzolillo ◽  
...  
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Maize Weevil

scholarly journals Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

2020 ◽  
Author(s):  
Juan Edgar Santa Cruz Olivos ◽  
Ivano De Noni ◽  
Alyssa Hidalgo ◽  
Andrea Brandolini ◽  
Volkan Arif Yilmaz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Content ◽  
Antioxidant Compounds ◽  
Unknown Compound ◽  
Cereal Products ◽  
Heat Damage ◽  
Conjugated Compounds

AbstractAim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.

Improved phenolic acid content and bioactivities of Salvia miltiorrhiza hairy roots by genetic manipulation of RAS and CYP98A14

2020 ◽  
Vol 331 ◽  
pp. 127365 ◽  
Author(s):  
Rong Fu ◽  
Min Shi ◽  
Changping Deng ◽  
Yi Zhang ◽  
Xichen Zhang ◽  
...  
Keyword(s):  
Hairy Roots ◽  
Phenolic Acid ◽  
Acid Content ◽  
Genetic Manipulation ◽  
Salvia Miltiorrhiza

INFLUENCE OF PHENOLIC ACIDS ON FORAGE STRUCTURAL CARBOHYDRATE DIGESTION

1984 ◽  
Vol 64 (5) ◽  
pp. 50-51 ◽  
Author(s):  
H. G. JUNG ◽  
G. C. FAHEY JR.
Keyword(s):  
Tall Fescue ◽  
Phenolic Acid ◽  
Acid Content ◽  
Coumaric Acid ◽  
Cellulose Digestion ◽  
Hemicellulose Degradation ◽  
Structural Carbohydrate ◽  
Ferulic Acids ◽  
Carbohydrate Digestion

p-Coumaric acid (PCA) and ferulic acid (FA) inhibit cellulose digestion in vitro, whereas PCA stimulates hemicellulose degradation. Acid concentrations increase in tall fescue during maturation but remain stable in alfalfa. Hemicellulose and cellulose digestion by sheep is associated with phenolic acid content of tall fescue but not of alfalfa. Key words: p-Coumaric and ferulic acids, hemicellulose and cellulose digestion

scholarly journals Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts

2018 ◽  
Vol 21 ◽  
pp. 20-26 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Penta Pristijono ◽  
John B. Golding ◽  
Costas E. Stathopoulos ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Extraction Parameters

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Changes in Phenolic Acid Content in Maize during Food Product Processing

2018 ◽  
Vol 66 (13) ◽  
pp. 3378-3385 ◽  
Author(s):  
Carrie J. Butts-Wilmsmeyer ◽  
Rita H. Mumm ◽  
Kent D. Rausch ◽  
Gurshagan Kandhola ◽  
Nicole A. Yana ◽  
...  
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Food Product

Regional scale patterns in seagrass defences: Phenolic acid content in Zostera noltii

2012 ◽  
Vol 114 ◽  
pp. 18-22 ◽  
Author(s):  
Micheline Grignon-Dubois ◽  
Bernadette Rezzonico ◽  
Teresa Alcoverro
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Regional Scale ◽  
Zostera Noltii

Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

2013 ◽  
Vol 115 (6) ◽  
pp. 621-630 ◽  
Author(s):  
Ana Rivas ◽  
Araceli Sanchez-Ortiz ◽  
Brigida Jimenez ◽  
Jesus García-Moyano ◽  
Maria Luisa Lorenzo
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils
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