PHENOLIC COMPOUNDS IN FERNS: I. A SURVEY OF SOME FERNS FOR CINNAMIC ACID AND BENZOIC ACID DERIVATIVES

1967 ◽  
Vol 45 (5) ◽  
pp. 585-593 ◽  
Author(s):  
Bruce A. Bohm ◽  
Rolla M. Tryon
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Sinapic Acid ◽  
Syringic Acid ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Benzoic Acid Derivatives ◽  
Dennstaedtia Punctilobula

Forty-six ferns, representing 28 genera and 8 families, were examined for hydroxylated cinnamic acids and benzoic acids. In most plants examined the "basic complement" of cinnamic acids, p-coumaric, caffeic, and ferulic, was present. In these plants p-hydroxybenzoic acid, protocatechuic acid, and vanillic acid were generally also present. Of much more limited distribution were sinapic acid, syringic acid, and o-coumaric acid. Coumarin was shown to be present in Dennstaedtia punctilobula, the only fern tested which possessed this type of compound. The data available from three ferns reported in the literature are also included in this survey; one represents an additional family and one represents an additional genus.An experiment with DL-phenylalanine-1-14C and DL-phenylalanine-3-14C and Cyathea arborea showed the incorporation of label into p-coumaric acid, caffeic acid, and ferulic acid.

Biosynthese von p-Hydroxybenzoesäure und anderer Benzoesäuren in höheren Pflanzen

1964 ◽  
Vol 19 (5) ◽  
pp. 398-405 ◽  
Author(s):  
M. H. Zenk ◽  
G. Müller
Keyword(s):  
Benzoic Acid ◽  
Protocatechuic Acid ◽  
Higher Plants ◽  
Side Chain ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Feeding Experiments ◽  
Catalpa Ovata

Feeding experiments with glucose- (2-14C), phenylalanine- (3-14C), tyrosine- (3-14C) and p-coumaric acid- (3-14C) showed that the latter three substances are incorporated in good yields into p-hydroxybenzoic acid in leaves of Catalpa ovata. Kinetic experiments showed that p-hydroxybenzoic acid is formed from phenylalanine via p-coumaric acid and the subsequent β-oxidation of the side chain. p-Hydroxybenzoic acid can also be synthetised by hydroxylation of benzoic acid, but this does not seem to be the biosynthetic route in Catalpa.Phenylalanine- (3-14C) is also incorporated into benzoic acid, protocatechuic acid, and vanillic acid by different plants; the radioactivity of the β-C atom of the amino acid was found in each case to be located in the carboxyl group of the C6 — C1 acid. This suggests that in higher plants the benzoic acids are formed from the corresponding cinnamic acids via β-oxidation.

Zur Biosynthese der Benzoesäure in Gaultheria procumbens L. II

1964 ◽  
Vol 19 (9) ◽  
pp. 781-783 ◽  
Author(s):  
Hans Grisebach ◽  
Karl-Otto Vollmer
Keyword(s):  
Salicylic Acid ◽  
Cinnamic Acid ◽  
Protocatechuic Acid ◽  
Total Activity ◽  
Syringic Acid ◽  
The Other ◽  
Carboxyl Group ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Gaultheria Procumbens

Further investigations on the biosynthesis of benzoic acids in Gaultheria procumbens L. have shown that besides salicylic acid all the other benzoic acids (gentisinic acid, p-hydroxybenzoic acid, protocatechuic acid, o-pyrocatechuic acid(?), syringic acid and vanillinic acid) can be formed from cinnamic acid. In the case of vanillinic acid it was proved that the total activity is located in the carboxyl group when cinnamic acid-[3-14C] is the precursor.Formiat-14C is incorporated into the methylester group of methylsalicylate.

scholarly journals Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1069
Author(s):  
Hanan S. Afifi ◽  
Hassan M. Al Marzooqi ◽  
Mohammad J. Tabbaa ◽  
Ahmed A. Arran
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Ethanol Concentration ◽  
Sinapic Acid ◽  
Food Additive ◽  
Natural Food ◽  
Coumaric Acid ◽  
Plant Parts ◽  
Conocarpus Erectus ◽  
Different Parts

Optimization of the extraction conditions of polyphenolic compounds for different parts of the Damas species, Conocarpus lancifolius and Conocarpus erectus, grown under UAE conditions was studied. The combination of ethanol concentration (50, 75, and 100%), temperature (45, 55, and 65 °C) and time (1, 2, and 3 h) was used by applying the Response Surface Methodology. The data showed that the extracts (n = 90) contained phenolic compounds, flavonoids, and tannins, and were free of alkaloids. Changing the extraction conditions had a significant effect on the detection of phytosterols, saponins, and glycosides and on the solubility of vanillic acid, p-coumaric acid, sinapic acid, t-ferulic acid, rutin hydrate, protocatechuic acid, quercetin, and flavone. The data reveal that the roots and leaves of C. erectus and the leaves and fruits of C.lancifolius are the most important plant parts from which to extract these compounds. This study draws attention to the unordinary use of Conocarpus spp. as a source of natural food additive.

scholarly journals Polyphenolic profiles in edible Annona spp. using high-performance liquid chromatography (HPLC-MS/MS)

2020 ◽  
Vol 21 (3) ◽  
pp. 201-208
Author(s):  
Manjunath J Shetty ◽  
K. R Vasudeva ◽  
T Sakthivel ◽  
G. J Suresh ◽  
H. C Krishna ◽  
...  
Keyword(s):  
High Performance ◽  
Biological Activities ◽  
Sinapic Acid ◽  
Syringic Acid ◽  
Polyphenolic Compounds ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Dihydroxybenzoic Acid ◽  
Normal Functioning ◽  
Polyphenolic Composition

Polyphenolic compounds of fruits of various plant species play an important role in physiological functions related to human health. Polyphenols have important biological activities like antioxidant activity which helps in normal functioning of human body. The objective of this study was to investigate the profiles of polyphenolic compounds in different edible Annona spp. fruits. Total of eighteen identified individual phenolic compounds were found, among which p-coumaric acid (321.53-90.17µg g-1FW), o-coumaric acid (70.80-19.00µg g-1FW), 2,4-dihydroxybenzoic acid (39.49-10.43µg g-1FW), caffeic acid (35.26-3.43µg g-1FW), gentisic acid (24.69-10.46µg g-1FW), protocatechuic acid (17.04-4.23µg g-1FW), t-cinnamic acid (22.68-3.93µg g-1FW) and ferulic acid (21.78-3.43µg g-1FW) were abundant in annona fruits while benzoic acid (23.28-4.61µg g-1FW), p-hydroxybenzoic acid (1.79-0.31µg g-1FW), salicylic acid (6.00-2.40µg g-1FW), 3-hydroxybenzoic acid (6.05-0.88µg g-1FW), vanillic acid.  (19.13-2.16µg g-1FW), gallic acid (15.88-2.74µg g-1FW), ellagic acid (1.12-0.20µg g-1FW), syringic acid (0.78-0.34µg g-1FW) and sinapic acid (2.16-0.79µg g-1FW) were limited. However, chlorogenic acid was not detected. The results obtained in this study will furnish a better knowledge of the polyphenolic composition in annona fruits.

Polyphenolic composition of grape stems

2020 ◽  
Vol 48 (3) ◽  
pp. 1543-1559
Author(s):  
Bozena PRUSOVA ◽  
Josef LICEK ◽  
Michal KUMSTA ◽  
Mojmir BARON ◽  
Jiri SOCHOR
Keyword(s):  
Antioxidant Activity ◽  
Protocatechuic Acid ◽  
Activity Concentration ◽  
Ammonia Nitrogen ◽  
Syringic Acid ◽  
Polyphenolic Compounds ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Total Polyphenols ◽  
Polyphenolic Composition

This study is focused on the study of polyphenolic compounds in grape stems as by-product of winemaking industry. Two white varieties of Grüner Veltliner and Sauvignon and two red varieties of Blauer Portugieser and Cabernet Moravia were selected for the study. Antioxidant activity, concentration of total polyphenols and concentration of individual phenolic compounds were determined. The results show a higher concentration of polyphenols and higher values of antioxidant activity in red varieties. The Blauer Portugieser variety contained the highest concentrations of syringic acid 1.346 mg.L-1, caffeic acid 20 mg.L-1, ferulic acid 1.192 mg.L-1, coumaric acid 3.231 mg.L-1, trans-resveratrol 14.195 mg.L-1, catechin 79.314 mg.L-1 and epicatechin 33.205 mg.L-1. Cabernet Moravia contained the highest concentration of protocatechuic acid 1.201 mg.L-1, the Sauvignon variety reached the highest concentration of gallic acid 4.015 mg.L-1 and hydroxybenzoic acid 0.076 mg.L-1. The highest values of alpha-amino acids were determined in the Blauer Portugieser variety 165.3 mg L-1 and the lowest in the Grüner Veltliner variety 33.3 mg L-1. The highest concentration of ammonia nitrogen was 214 mg L-1 for the Blauer Portugieser variety and the lowest concentration of ammonia nitrogen was measured in Cabernet Moravia 35.7 mg L-1.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

METABOLISM OF PHENYLPROPANOID COMPOUNDS IN SALVIA: II. BIOSYNTHESIS OF PHENOLIC CINNAMIC ACIDS

1959 ◽  
Vol 37 (1) ◽  
pp. 537-547 ◽  
Author(s):  
D. R. McCalla ◽  
A. C. Neish
Keyword(s):  
Caffeic Acid ◽  
Phenolic Acids ◽  
Cinnamic Acid ◽  
Shikimic Acid ◽  
Sinapic Acid ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Phenyllactic Acid ◽  
Salvia Splendens ◽  
Specific Activities

p-Coumaric, caffeic, ferulic, and sinapic acids were found to occur in Salvia splendens Sello in alkali-labile compounds of unknown constitution. A number of C14-labelled compounds were administered to leafy cuttings of salvia and these phenolic acids were isolated after a metabolic period of several hours and their specific activities measured. Cinnamic acid, dihydrocinnamic acid, L-phenylalanine, and (−)-phenyllactic acid were found to be good precursors of the phenolic acids. D-Phenylalanine, L-tyrosine, and (+)-phenyllactic acid were poor precursors. A kinetic study of the formation of the phenolic acids from L-phenylalanine-C14 gave data consistent with the view that p-coumaric acid → caffeic acid → ferulic acid → sinapic acid, and that these compounds can act as intermediates in lignification. Feeding of C14-labelled members of this series showed that salvia could convert any one to a more complex member of the series but not so readily to a simpler member. Caffeic acid-β-C14 was obtained from salvia after the feeding of L-phenylalanine-β-C14 or cinnamic acid-β-C14, and caffeic acid labelled only in the ring was obtained after feeding generally labelled shikimic acid.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

scholarly journals A New Noriridoid and Six Phenolic Compounds from Rhopalocnemis phalloides

2018 ◽  
Vol 13 (12) ◽  
pp. 1934578X1801301 ◽  
Author(s):  
Nguyen Quang Hung ◽  
Nguyen Thi Luyen ◽  
Nguyen The Cuong ◽  
Tran Huy Thai ◽  
Nguyen Thanh Tung ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Protocatechuic Acid ◽  
Inhibitory Effect ◽  
Spectroscopic Methods ◽  
Hydroxybenzoic Acid ◽  
Nitric Oxide Production ◽  
Oxide Production ◽  
The Family

A rare noriridoid and six known phenolic compounds were isolated from the parasite plant Rhopalocnemis phalloides. Using spectroscopic methods, these compounds were identified as 10-acetoxy- cis-2-oxabicyclo[4.3.0]nonan-7-en-3-one (1), p-hydroxybenzoic acid (2), protocatechuic acid (3), gallic acid (4), coniferyl aldehyde (5), l- O-trans-cinnamoyl-β-D-glucoside (6), and coniferin (7). The noriridoid compound is the first reported from the family Balanophoraceae. Of the isolated compounds, coniferyl aldehyde had the strongest inhibitory effect on nitric oxide production (IC50 = 8.24 μM).

scholarly journals Antioxidant constituents of three selected red and green color Amaranthus leafy vegetable

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Protocatechuic Acid ◽  
Pharmacological Study ◽  
Correlation Study ◽  
Syringic Acid ◽  
Coumaric Acid ◽  
Green Color ◽  
Red Color ◽  
Excellent Source

AbstractRed color (A. tricolor) genotypes are an excellent source of pigments, such as betalain (1122.47 ng g−1 FW), β-xanthin (585.22 ng g−1 FW), β-cyanin (624.75 ng g−1 FW), carotenoids (55.55 mg 100 g−1 FW), and antioxidant phytochemicals, such as vitamin C (122.43 mg 100 g−1 FW), TFC (312.64 RE µg g−1 DW), TPC (220.04 GAE µg g−1 DW), TAC (DPPH and ABTS+) (43.81 and 66.59 TEAC µg g−1 DW) compared to green color (A. lividus) genotype. Remarkable phenolic acids, such as salicylic acid, vanillic acid, protocatechuic acid, gallic acid, gentisic acid, β-resorcylic acid, p-hydroxybenzoic acid, syringic acid, ellagic acid, chlorogenic acid, sinapic acids, trans-cinnamic acid, m-coumaric acid, caffeic acid, p-coumaric acid, ferulic acid, and flavonoids, such as rutin, hyperoside, isoquercetin, myricetin, quercetin, apigenin, kaempferol, and catechin were observed in the red color amaranth genotypes, which was much higher compared to the green color amaranth genotype. We newly identified four flavonoids such as quercetin, catechin, myricetin, and apigenin in amaranth. Among the three selected advanced genotypes studied the red color genotype VA13 and VA3 had abundant antioxidant pigments, phytochemicals, phenolic acids, flavonoids, and antioxidant activity could be selected for extracting colorful juice. Correlation study revealed that all antioxidant constituents of red color amaranth had strong antioxidant activity. The present investigation revealed that two red color genotypes had an excellent source of antioxidants that demand detail pharmacological study.

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