scholarly journals Compositional Variation in Trans-Ferulic, p-coumaric, and Diferulic Acids Levels Among Kernels of Modern and Traditional Maize (Zea mays L.) Hybrids

2020 ◽  
Vol 7 ◽  
Author(s):  
Mariana Zavala-López ◽  
Sherry Flint-García ◽  
Silverio García-Lara
Keyword(s):  
Cell Wall ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
Compositional Variation ◽  
Coumaric Acid ◽  
Maize Hybrids ◽  
Nested Association Mapping ◽  
In Trans

Maize is one of the most heterogenous cereals worldwide in terms of yield, physical characteristics, and biochemical composition due to its natural diversity. Nowadays the use of maize hybrids is extensive, while the use of landraces is mostly local. Both have become an important genetic resource useful to identify or generate varieties with desirable characteristics to overcome challenges of agronomic performance, nutritional quality, and functionality. In terms of functionality, one of the most studied families of compounds are phenolic acids. These compounds have been associated with the improvement of human health because of their antioxidant capacity. To evaluate the diversity of phenolic compounds in maize, two collections, the Nested Association Mapping (NAM) founders and 24 landraces, were crossed with B73. Phenolic compounds were extracted and quantified by HPLC-PDA. Soluble and cell wall phenolic acids were identified and significant differences between and within the NAM and Landrace collections were assessed. Soluble p-coumaric acid quantification of B73 × NAM hybrids presented high variation as the range went from 14.45 to 132.34 μg/ g dw. In the case of B73 × Landrace hybrids, wide variation was also found, ranging 25.77–120.80 μg/g dw. For trans-ferulic acid, significant variation was found in both hybrid groups: B73 × NAM presented an average of 157.44 μg/g dw (61.02–411.13 μg/g dw) whereas the B73 × Landrace hybrids average was 138.02 μg/g dw (49.32–476.28 μg/g dw). In cell wall p-coumaric acid, a range from 30.93 to 83.69 μg/g dw and 45.06 to 94.98 μg/g dw was found for landrace and NAM hybrids, respectively. For cell wall trans-ferulic acid, a range from 1,641.47 to 2,737.38 μg/g dw and 826.07 to 2,536.40 μg/g dw was observed for landrace and NAM hybrids, respectively. Significant differences between hybrid groups were found in p-coumaric acid, for both soluble and cell wall-bounded. Therefore, maize hybrids produced by conventional techniques using both modern and traditional varieties showed a high diversity in terms of phenolic compounds, denoting the role of these compounds in the maize ability to endure different environment conditions. This study provides a platform of comparison through the unveiling of maize phenolic compounds for future breeding efforts.

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.

PSIV-13 Cell Wall Bound Ferulic and Coumaric Acids in Diets Based on Corn and Soybean Meal or Corn, Soybean Meal, and Distiller Dried Grains with Solubles Are Poorly Fermented in the Intestinal Tract of Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 185-186
Author(s):  
Jeimmy Paola Lancheros Castaneda ◽  
Hans H Stein
Keyword(s):  
Cell Wall ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
Soybean Meal ◽  
Intestinal Tract ◽  
Block Design ◽  
Corn Fiber ◽  
Mass Spectrometry Data ◽  
Experimental Unit ◽  
Coumaric Acid

Abstract Phenolic acids are bound to cell wall polymers in corn and distillers dried grains with solubles (DDGS) and contribute to the low digestibility of fiber in corn-based ingredients. Phenolic acids link arabinoxylans to lignin and may substitute sidechains of arabinoxylans, which precludes fermentation. To develop enzymes to aid in separating phenolic acids from arabinoxylans, the natural fermentation of phenolic acid in the intestinal tract of pigs needs to be known. Therefore, an experiment was conducted to test the hypothesis that phenolic acids are poorly fermented by pigs. A corn-soybean meal (SBM) diet and a corn-SBM-DDGS diet were fed to 24 pigs (initial body weight: 61.71 ± 5.39 kg) in a randomized complete block design with 4 blocks and a total of 12 pigs per diet. Diets were fed for 22 d; feces were collected during the last 5d. Concentrations of phenolic acids were analyzed in diets and feces using reversed phase ultrahigh-performance liquid chromatography coupled with mass spectrometry. Data were analyzed using the PROC MIXED of SAS with pig as the experimental unit. Results indicated that concentrations of bound phenolic acids were greater (P < 0.05) in feces from pigs fed the corn-SBM-DDGS diet than from pigs fed the corn-SBM diet (Table 1). Disappearance (%) of free coumaric acid and bound ferulic acid in the intestinal tract of pigs was not different between the 2 diets. In contrast, disappearance of bound coumaric acid was greater (P < 0.05) from the corn-SBM diet than from the corn-SBM-DDGS diet, but disappearance of bound ferulic acid and bound coumaric acid was less than 50% confirming that phenolic acids may hinder fermentation. In conclusion, ferulic acid and coumaric acid appear to be barriers for fermentation of arabinoxylans in pigs and enzymes that release phenolic acids may be needed to increase fermentation of corn fiber.

scholarly journals Hypolignification: A Decisive Factor in the Development of Hyperhydricity

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2625
Author(s):  
Nurashikin Kemat ◽  
Richard G. F. Visser ◽  
Frans A. Krens
Keyword(s):  
Cell Wall ◽  
Lignin Content ◽  
Coumaric Acid ◽  
Wild Type ◽  
Higher Plant ◽  
Gene Coding ◽  
Phenylpropanoid Biosynthesis ◽  
Total Lignin ◽  
Total Lignin Content

One of the characteristics of hyperhydric plants is the reduction of cell wall lignification (hypolignification), but how this is related to the observed abnormalities of hyperhydricity (HH), is still unclear. Lignin is hydrophobic, and we speculate that a reduction in lignin levels leads to more capillary action of the cell wall and consequently to more water in the apoplast. p-coumaric acid is the hydroxyl derivative of cinnamic acid and a precursor for lignin and flavonoids in higher plant. In the present study, we examined the role of lignin in the development of HH in Arabidopsis thaliana by checking the wild-types (Ler and Col-0) and mutants affected in phenylpropanoid biosynthesis, in the gene coding for cinnamate 4-hydroxylase, C4H (ref3-1 and ref3-3). Exogenously applied p-coumaric acid decreased the symptoms of HH in both wild-type and less-lignin mutants. Moreover, the results revealed that exogenously applied p-coumaric acid inhibited root growth and increased the total lignin content in both wild-type and less-lignin mutants. These effects appeared to diminish the symptoms of HH and suggest an important role for lignin in HH.

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

Impact of plant cell wall network on biodegradation in soil: Role of lignin composition and phenolic acids in roots from 16 maize genotypes

2011 ◽  
Vol 43 (7) ◽  
pp. 1544-1552 ◽  
Author(s):  
Gaylord Erwan Machinet ◽  
Isabelle Bertrand ◽  
Yves Barrière ◽  
Brigitte Chabbert ◽  
Sylvie Recous
Keyword(s):  
Cell Wall ◽  
Plant Cell ◽  
Phenolic Acids ◽  
Plant Cell Wall ◽  
Maize Genotypes ◽  
Lignin Composition ◽  
Biodegradation In Soil

scholarly journals Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 325-332 ◽  
Author(s):  
M. Kováčová ◽  
E. Malinová
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Functional Foods ◽  
Slovak Republic ◽  
Total Content ◽  
Climatic Conditions ◽  
Plant Production ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Total Phenolic Compounds

Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar Jakub) to 149.36 mg/100 g of grain (cultivar Izak). The content of coumaric acid ranged between 8.05 mg/100 g (cultivar Detvan) and 210.27 mg/100 g of grain (cultivar Izak). The fact that the samples were grown in the same year (2003) in one locality (Vígľaš-Pstruša, Slovak Republic) minimises the influence of soil and climatic conditions and proves that remarkable differences between the content of ferulic and coumaric acids and the total content of phenolic compounds were caused by the genetic outfit of oats. A high correlation was found between the contents of the total phenolic compounds, ferulic acid, coumaric acid and their sum. The corresponding correlation coefficients R had the values of 0.9229, 0.9141, and 0.9211, respectively. This correlation enables one to employ a simple and inexpensive method for the determination of the total phenolic compounds using Folin-Ciocalteu reagent for a rapid assessment of differences detectable in the content of the sum of ferulic and coumaric acids in oat samples in view of the selection of genotypes suitable for the preparation of functional foods.

Observations on the Scutellum. III. Ferulic Acid as a Component of the Cell Wall in Wheat and Barley

1979 ◽  
Vol 6 (4) ◽  
pp. 485 ◽  
Author(s):  
MG Smart ◽  
TP O'brien
Keyword(s):  
Cell Wall ◽  
Ferulic Acid ◽  
Cell Walls ◽  
Inert Atmosphere ◽  
Ultraviolet Spectroscopy ◽  
Alkaline Extraction ◽  
Coumaric Acid ◽  
Ether Extract ◽  
Solvent Systems ◽  
Layer Chromatography

Fractions enriched in the cell walls of wheat and barley scutella were prepared from isolated, ungerminated scutella. The cell-wall fractions were subjected to hot, alkaline extraction under an inert atmosphere. An ether extract was investigated for phenolic compounds by thin-layer chromatography using three solvent systems and by ultraviolet spectroscopy. The major autofluorescent component of the scutella of both wheat and barley is ferulic acid. There is apparently no p-coumaric acid.

scholarly journals Standardization ofTragopogon graminifoliusDC. Extract Based on Phenolic Compounds and Antioxidant Activity

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Mohammad Hosein Farzaei ◽  
Mahnaz Khanavi ◽  
Ghazaleh Moghaddam ◽  
Farzaneh Dolatshahi ◽  
Roja Rahimi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Aerial Part ◽  
Antioxidant Properties ◽  
Dosage Forms ◽  
Hplc Method ◽  
Total Phenolic ◽  
Root Extract ◽  
Coumaric Acid

Tragopogon graminifoliusDC. (TG), Compositae family, is traditionally used for the treatment of various diseases like gastrointestinal and hepatic disorders. The aim of the present study is to standardize extracts from TG used for preparation of different dosage forms in traditional Iranian medicine (TIM) based on phenolic compounds. For this purpose, total phenolic content and some phenolic compounds were determined in ethanolic extracts from aerial part and root of TG by HPLC method. Furthermore, antioxidant activity was evaluated using DPPH-HPLC methods. Caffeic acid, gallic acid,ρ-coumaric acid, ferulic acid, and catechin were detected in root and aerial part of TG.ρ-Coumaric acid (6.357 ± 0.014 mg·g−1) was dominant phenolic compound in aerial part followed by ferulic acid (1.24 ± 0.018 mg·g−1). Also,ρ-coumaric acid (2.685 ± 0.031 mg·g−1) was highly abundant in root, followed by catechin (2.067 ± 0.021 mg·g−1). Antioxidant activity of root extract (460.45 ± 0.78 µg Vit.E.E·mL−1) was better than that of aerial part. Generally, phenolic compounds are one of the major constituents of TG and could be used as markers for standardization of dosage forms prepared from this plant. Also, TG demonstrated significant antioxidant activity using DPPH-HPLC method. Phenolic compounds of TG may be responsible for its marked antioxidant properties.

scholarly journals Anti-malarial Activity Of Phenolic Acids Is Structurally Related

2020 ◽  
Author(s):  
Prince A Fordjour ◽  
Jonathan P Adjimani ◽  
Bright Asare ◽  
Nancy O Duah-Quashie ◽  
Neils B Quashie
Keyword(s):  
Plasmodium Falciparum ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Protocatechuic Acid ◽  
Antimalarial Activity ◽  
Coumaric Acid

Abstract Background In the absence of an effective vaccine against malaria, chemotherapy remains a major option in the control of the disease. Then, the recent report of the emergence and spread of clones of Plasmodium falciparum resistant to available antimalarial drugs should be of concern as it poses a threat to disease control. Compounds whose pharmacological properties have been determined and touted for other disease can be investigated for antimalarial activity. Phenolic acids (polyphenols) have been reported to exhibit antioxidant, anticancer, anti-inflammatory, antiviral and antibiotic effects. However, information on their antimalarial activity is scanty. Phenolic acids are present in a variety of plant-based foods: mostly high in the skins and seeds of fruits as well as the leaves of vegetables. Systematic assessment of these compounds for antimalarial activity is therefore needed. Method Using the classical in vitro drug test, the antimalarial activities of five hydroxycinnamic acids, (caffeic acid, rosmarinic acid, chlorogenic acid, o-Coumaric acid and ferulic acid) and two hydroxybenzoic acids (gallic acid and protocatechuic acid) against 3D7 clones of Plasmodium falciparum was determined. Results Among the phenolic acids tested, caffeic acid and gallic acid were found to be the most effective, with mean IC 50 value of 17.73µg/ml and 26.59µg/ml respectively for three independent determinations. Protocatechuic acid had an IC 50 value of 30.08 µg/ml. Rosmarinic acid and chlorogenic acid, showed moderate antimalarial activities with IC 50 values of 103.59µg/ml and 105µg/ml respectively. The IC 50 values determined for ferulic acid and o-Coumaric acid were 93.36µg/ml and 82.23µg/ml respectively. Conclusion The outcome of this study suggest that natural occurring phenolic compounds have appreciable level of antimalarial activity which can be exploited for use through combination of actions/efforts including structural manipulation to attain an increase in their antimalarial effect. Eating of natural food products rich in these compounds could provide antimalarial prophylactic effect.

Cell wall-bound phenolics from norway spruce (picea abies) needles

1988 ◽  
Vol 43 (1-2) ◽  
pp. 37-41 ◽  
Author(s):  
Dieter Strack ◽  
Jürgen Heilemann ◽  
Eva-Susan Klinkott ◽  
Victor Wray
Keyword(s):  
Cell Wall ◽  
Picea Abies ◽  
Ferulic Acid ◽  
Norway Spruce ◽  
Coumaric Acid ◽  
A Minor ◽  
Bound Phenolics

Insoluble phenolics have been isolated and identified from Norway spruce (Picea abies [L.] KARST.) needles as cell wall-bound astragalin (kaempferol 3-O-β-glucoside) and p-coumaric acid as major components, and ferulic acid as a minor one. They probably mainly occur as lignincarbohydrate complexes

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