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Sinapic Acid (sinapic + acid)
Selected AbstractsRECOVERY OF SINAPIC ACID FROM A WASTE STREAM IN THE PROCESSING OF YELLOW MUSTARD PROTEIN ISOLATEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008N. PRAPAKORNWIRIYA ABSTRACT A large amount of waste permeates generated from the processing of yellow mustard protein was concentrated fivefold using a nanofilter with a molecular weight cut off of 1,000 Da, while approximately 74% of sinapic acid was retained. Sinapic acid was then released from sinapine, its esterified form, by an alkaline hydrolysis. The hydrolyzed solution was acidified to prevent oxidation of the sinapic acid and to precipitate the remaining proteins. Subsequently, sinapic acid and other phenolics were extracted by a two-stage extraction using a mixture of diethyl ether and ethyl acetate (1:1), 165-min extraction time and permeate-to-solvent ratio of 1:2. Approximately 95% of the sinapic acid in the acidified permeate was finally concentrated in the solvent phase. PRACTICAL APPLICATIONS This development has led to an economical process to recover phenolics and to treat effluent from a process of oilseed protein while reducing the use of water during the extraction of protein. A reduction of water usage makes the processing of oilseed protein isolate more economically attractive, and the recovered phenolics may find a use as a nutraceutical. The developed process is not only limited to the recovery of phenolics from mustard, but also applied for recovering phenolic acids, specifically sinapic acid, from waste water from membrane processing of protein from mustard and similar polyphenol-containing oilseeds. [source] Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extractEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7 2010Aleksandra Szyd, owska-Czerniak Abstract Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables: solvent polarity and temperature of the extraction process on the antioxidant capacity (AC) and total phenolics content (TPC) in meal rapeseed extracts. The mean AC and TPC results for meal ranged between 1181,9974,µmol TE/100,g and 73.8,814,mg sinapic acid/100,g of meal. The experimental results of AC and TPC were close to the predicted values calculated from the polynomial response surface models equations (R2,=,0.9758 and 0.9603, respectively). The effect of solvent polarity on AC and TPC in the examined extracts was about 3.6 and 2.6 times greater, respectively, than the effect of processing temperature. The predicted optimum solvent polarity of ,,=,78.3 and 63.8, and temperature of 89.4 and 74.2°C resulted in an AC of 10,014,µmol TE/100,g and TPC of 863,mg SAE/100,g meal, respectively. The phenolic profile of rapeseed meal was determined by an HPLC method. The main phenolics in rapeseed meal were sinapine and sinapic acid. Refined rapeseed oils were fortified with an extract , rich in polyphenols , obtained from rapeseed meal. The supplemented rapeseed oil had higher AC and TPC than the refined oil without addition of meal extracts. However, AC and TPC in the enriched oils decreased during storage. The TPC in the studied meal extracts and rapeseed oils correlated significantly (p<0.0000001) positively with their AC (R2,=,0.9387). Practical applications: Many bioactive compounds extracted from rapeseed meal provide health benefits and have antioxidative properties. Therefore, it seems worth to consider the application of antioxidants extracted from the rapeseed meal for the production of rapeseed oils with potent AC. Moreover, antioxidants extracted from the rapeseed meal were added to refined rapeseed oil in order to enhance its AC. AC was then tested by FRAP assay. FRAP method is based on the reduction of the ferric tripyridyltriazine (Fe3+ -TPTZ) complex to the ferrous tripyridyltriazine (Fe2+ -TPTZ), and it is simple, fast, low cost, and robust method. FRAP method does not require specialized equipment and can be performed using automated, semi-automatic, or manual methods. Therefore the proposed FRAP method can be employed by the fat industry laboratories to asses the AC of rapeseed oils and meal. [source] Phenolic compounds and some quality parameters of pumpkin seed oilEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2010Mirjana Andjelkovic Abstract Pumpkin seed oil has become a recognized source of phenolic compounds. The main aim of this paper was to evaluate the concentration of phenolic compounds and their extraction from pumpkin seed oil. The total phenolics content (TPC) measured in the pumpkin seed oil samples ranged from 24.71 to 50.93,mg GAE/kg of oil. The individual phenolics were tyrosol, vanillic acid, vanillin, luteolin and sinapic acid. Hexane and acetone were the best solvents for the washing step, and methanol for the elution of the phenolics in the solid-phase extraction (diol-SPE), whereas bleaching caused a significant increase in the TPC obtained (24.5,30.7%). Additionally, some other oil characteristics were evaluated. The mean oxidative stability of the oils (OSI) was around 4,h, with 5.43,h for the most stable oil. The maximum antioxidant capacity measured by the reduction of the DPPH radical was 62%, which was comparable to 0.16,mM Trolox equivalent. The color of the oil was expressed by L*a*b* coefficients and its hue and saturation. Whereas all samples had similar lightness, their rates of green, red, yellow and blue color were different. Moreover, TPC correlated negatively with lightness, b* and saturation (,0.49, ,0.48, and ,0.43), and positively with a* and hue (0.58 and 0.52). [source] Seed roasting improves the oxidative stability of canola (B.,napus) and mustard (B.,juncea) seed oilsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2008Chakra Wijesundera Abstract Animal fats and partially hydrogenated vegetable oils (PHVO) have preferentially been used for deep-frying of food because of their relatively high oxidative stability compared to natural vegetable oils. However, animal fats and PHVO are abundant sources of saturated fatty acids and trans fatty acids, respectively, both of which are detrimental to human health. Canola (Brassica napus) is the primary oilseed crop currently grown in Australia. Canola quality Indian mustard (Brassica juncea) is also being developed for cultivation in hot and low-rainfall areas of the country where canola does not perform well. A major impediment to using these oils for deep-frying is their relatively high susceptibility to oxidation, and so any processing interventions that would improve the oxidative stability would increase their prospects of use in commercial deep-frying. The oxidative stability of both B.,napus and B.,juncea crude oils can be improved dramatically by roasting the seeds (165,°C, 5,min) prior to oil extraction. Roasting did not alter the fatty acid composition or the tocopherol content of the oils. The enhanced oxidative stability of the oil, solvent-extracted from roasted seeds, is probably due to 2,6-dimethoxy-4-vinylphenol produced by thermal decarboxylation of the sinapic acid naturally occurring in the canola seed. [source] RECOVERY OF SINAPIC ACID FROM A WASTE STREAM IN THE PROCESSING OF YELLOW MUSTARD PROTEIN ISOLATEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008N. PRAPAKORNWIRIYA ABSTRACT A large amount of waste permeates generated from the processing of yellow mustard protein was concentrated fivefold using a nanofilter with a molecular weight cut off of 1,000 Da, while approximately 74% of sinapic acid was retained. Sinapic acid was then released from sinapine, its esterified form, by an alkaline hydrolysis. The hydrolyzed solution was acidified to prevent oxidation of the sinapic acid and to precipitate the remaining proteins. Subsequently, sinapic acid and other phenolics were extracted by a two-stage extraction using a mixture of diethyl ether and ethyl acetate (1:1), 165-min extraction time and permeate-to-solvent ratio of 1:2. Approximately 95% of the sinapic acid in the acidified permeate was finally concentrated in the solvent phase. PRACTICAL APPLICATIONS This development has led to an economical process to recover phenolics and to treat effluent from a process of oilseed protein while reducing the use of water during the extraction of protein. A reduction of water usage makes the processing of oilseed protein isolate more economically attractive, and the recovered phenolics may find a use as a nutraceutical. The developed process is not only limited to the recovery of phenolics from mustard, but also applied for recovering phenolic acids, specifically sinapic acid, from waste water from membrane processing of protein from mustard and similar polyphenol-containing oilseeds. [source] Synergistic antioxidative activities of hydroxycinnamoyl-peptidesJOURNAL OF PEPTIDE SCIENCE, Issue 10 2009Seon-Yeong Kwak Abstract Antioxidants have become an important subject of study as an active ingredient for cosmetics and preservatives for food. We synthesized antioxidative peptide conjugates of hydroxycinnamic acids (HCAs) such as ferulic acid (FA), caffeic acid (CA), and sinapic acid (SA) by SPPS method. We measured their potential antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging test and lipid autoxidation inhibition test. When the antioxidative peptides, such as glutathione analogue (GS(Bzl)H) and carnosine (CAR), were conjugated to HCAs, their antioxidative activities were enhanced significantly. CA-peptides exhibited the highest free radical scavenging activity by the DPPH test, and showed good antioxidative activity in the lipid autoxidation test. FA- and SA-peptides showed excellent antioxidative activity in the lipid autoxidation test. Furthermore, we demonstrated a synergistic antioxidative activity of HCA-peptide conjugates by comparing their antioxidative activity with that of a simple mixture of HCAs and the antioxidant peptides. Copyright © 2009 European Peptide Society and John Wiley & Sons, Ltd. [source] Changes in Cell Wall-bound Phenolic Compounds and Lignin in Roots of Date Palm Cultivars Differing in Susceptibility to Fusarium oxysporum f. sp. albedinisJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2000C. El Modafar The roots of date palm contain four cell wall-bound phenolic acids identified as p -hydroxybenzoic, p -coumaric, ferulic and sinapic acids. The ferulic acid represents the major phenolic compound since it constitutes 48.2,55.8% of cell wall-bound phenolic acids. All these phenolic acids were present in the resistant cultivar (BSTN) and the susceptible cultivar (JHL). However, the pre-infection contents of p -coumaric, ferulic and sinapic acids were greater in the resistant cultivar than in the susceptible one. For the contents of p -hydroxybenzoic acid, there was no significant difference between the resistant cultivar and the susceptible cultivar. Similarly, the pre-infection contents of lignin were approximately equal for both cultivars. Inoculation of the date palm roots by Fusarium oxysporum f. sp. albedinis induced important modifications to the contents of the cell wall-bound phenolic compounds and lignin, which made it possible to distinguish between resistant and susceptible cultivars. The post-infection contents of cell wall-bound phenolic compounds underwent a rapid and intense increase with a maximum accumulation on the tenth day for p -hydroxybenzoic acid (1.54 ,mol/g), p -coumaric acid (2.77 ,mol/g) and ferulic acid (2.64 ,mol/g) and on the fifteenth day for sinapic acid (1.85 ,mol/g). The maximum contents accumulated in the resistant cultivar were greater than those in the susceptible cultivar, namely, 11 times for p -hydroxybenzoic acid, 2.6 times for p -coumaric acid, 1.8 times for ferulic acid and 12.3 times for sinapic acid. In the susceptible cultivar, p -coumaric acid and ferulic acid contents also increased after inoculation although they did not reach the pre-infection contents of the resistant cultivar. The contents of p -hydroxybenzoic acid in the susceptible cultivar roots did not present post-infection modification and those of sinapic acid decreased instead. The lignin contents increased in both cultivars with a maximum accumulation on the fifteenth day. However, the maximum contents accumulated in the resistant cultivar roots were 1.5 times greater than those of the susceptible cultivar. These results showed clear differences between the resistant BSTN and the susceptible JHL cultivars. The implication of cell wall-bound phenolic compounds and lignin in the resistance of date palm to F. oxysporum f. sp. albedinis appears to be dependent on the speed and intensity of their accumulation with greater contents in the first stage of infection. Zusammenfassung Die Wurzeln der Dattelpalme enthalten vier zellwandgebundene Phenolsäuren, die als p -Hydroxybenzoesäure, p- Cumarsäure, Ferulasäure und Sinapinsäure identifiziert wurden. Ferulasäure ist die wichtigste phenolische Verbindung, denn sie stellt 48,2 bi 55,8% der zellwandgebundenen Phenolsäuren. Alle vier Phenolsäuren waren in der resistenten Sorte BSTN und in der anfälligen Sorte JHL vorhanden. Die Gehalte an p -Cumarsäure, Ferulasäure und Sinapinsäure waren vor der Infektion bei der resistenten Sorte jedoch höher als bei der anfälligen Sorte. Hinsichtlich des Gehalts an p -Hydroxybenzoesäure unterschieden sich die resistente und die anfällige Sorte nicht signifikant voneinander. Auch die Ligningehalte vor der Infektion waren bei beiden Sorten ungefähr gleich. Die Inokulation von Dattelpalmenwurzeln mit Fusarium oxysporum f. sp. albedinis induziert wichtige Änderungen der Gehalte an zellwandgebundenen phenolischen Verbindungen und Lignin, was eine Unterscheidung resistenter von anfälligen Sorten ermöglicht. Nach der Infektion nehmen die Gehalte an zellwandgebundenen phenolischen Verbindungen rasch und erheblich zu, mit maximaler Akkumulation am 10. Tag bei p -Hydroxybenzoesäure (1,54 ,mol/g), p -Cumarsäure (2,77 ,mol/g) und Ferulasäure (2,64 ,mol/g) sowie am 15. Tag bei Sinapinsäure (1,85 ,mol/g). Die in der resistenten Sorte akkumulierten maximalen Gehalte waren höher als die maximalen Gehalte der anfälligen Sorte , um das Elffache bei p -Hydroxybenzoesäure, das 2,6-fache bei p -Cumarsäure, das 1,8-fache bei Ferulasäure und das 2,3-fache bei Sinapinsäure. Bei der anfälligen Sorte steigen die Gehalte an p -Cumarsäure und Ferulasäure nach der Inokulation ebenfalls an, bleiben aber niedriger als die Werte der resistenten Sorte vor der Infektion. Der p -Hydroxybenzoesäuregehalt in den Wurzeln der anfälligen Sorte ist nach der Infektion nicht verändert, und der Sinapinsäuregehalt nimmt ab. Der Ligningehalt steigt bei beiden Sorten, mit maximaler Akkumulation am 15. Tag. Der maximale Gehalt in den Wurzeln der resistenten Sorte war jedoch 1,5-mal höher als bei der anfälligen Sorte. Diese Ergebnisse zeigen deutliche Unterschiede zwischen der resistenten Sorte (BSTN) und der anfälligen Sorte (JHL). Die Bedeutung der zellwandgebundenen phenolischen Verbindungen und des Lignins für die Resistenz der Dattelpalme gegen F. oxysporum f. sp. albedinis scheint von der Geschwindigkeit und der Intensität der Akkumulation abzuhängen, wobei die Gehalte im ersten Stadium der Infektion höher sind. [source] Influence of branch bending on sugar, organic acid and phenolic content in fruits of ,Williams' pears (Pyrus communis L.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2006Mateja Colaric Abstract Selected sugars, organic acids and phenolic compounds were analysed in mature fruits of ,Williams' pears using high-performance liquid chromatography. Fruits were harvested from the branches of trees tested in three treatments: branches were bent in summer 2003 (1 September), in spring 2004 (15 May) and control (branches were not bent). Pears contained up to 73.54 g kg,1 fresh weight (FW) of fructose, 9.42 g kg,1 FW of glucose, 7.94 g kg,1 FW of sucrose and 24.59 g kg,1 FW of sorbitol. Major organic acids were (in order of descending quantity) citric, malic, shikimic and fumaric acid (up to 3.05 g kg,1 FW, 2.24 g kg,1 FW, 71.79 mg kg,1 FW and 0.49 mg kg,1 FW, respectively). Chlorogenic acid (280.86,357.34 mg kg,1 FW) was the predominant phenolic acid, followed in concentration (mg kg,1 FW) by syringic acid (95.46,131.32), epicatechin (46.55,83.09), catechin (25.67,44.81), vanillic acid (1.87,3.48), sinapic acid (0.83,1.72) and caffeic acid (0.72,1.04). Significant differences in content of fructose, sorbitol, total sugars, catechin, epicatechin, sinapic acid, syringic acid, and a sum of determined phenolic compounds were observed among the treatments. Fruits from summer bending branches had the lowest content of individual sugars, citric acid and phenolic compounds and the highest content of malic, shikimic and fumaric acid. The highest content of fructose, sorbitol, sucrose, total sugars, caffeic acid, catechin, epicatechin and syringic acid were determined in the fruits from the spring treatment. In the control treatment the highest content of glucose, citric acid, chlorogenic acid, sinapic acid, vanillic acid, as well a sum of determined phenolics, were observed. The lowest content of fumaric acid was in the spring treatment and of malic and shikimic acid in the control. Copyright © 2006 Society of Chemical Industry [source] Optimization of extraction process for phenolic acids from black cohosh (Cimicifuga racemosa) by pressurized liquid extraction,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 1 2006Sudarsan Mukhopadhyay Abstract An investigation to optimize the extraction of phenolic acids from black cohosh using a pressurized liquid extractor system was studied with the aim of developing a generalized approach for sample preparation of phenolic compounds from plant matrices. Operating parameters such as solvent composition, solid-to-solvent ratio, temperature, particle size distribution, and number of extraction cycles were identified as main variables that influence extraction efficiency. A mixture of methanol and water (60:40 v/v) was found to be the best solvent for total phenolics (TP) and individual phenolic acids. The four phenolic acids extracted from black cohosh were identified by HPLC and LC-MS as caffeic acid, ferulic acid, sinapic acid and isoferulic acid. Over 96% of the measured phenolics were extracted in first two cycles. The extraction efficiency for black cohosh with MeOH:H2O (60:40 v/v) was found to be maximum at a solid-to-solvent ratio of 80 mg ml,1. TP content of the extract was found to increase with temperature up to 90 °C. Particle size was found to have a large impact on extraction efficiency of TP. Samples with particle size between 0.25 mm and 0.425 mm provided optimum extraction of phenolics from black cohosh. Published in 2005 for SCI by John Wiley & Sons, Ltd. [source] Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technologyAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2009R.R. TIAN Abstract Background and Aims:, In an effort to protect the development of the icewine production industry, this study aimed to find indicators to distinguish between authentic and non-authentic icewines. Methods and Results:, Fully ripened berries were used to prepare three types of high-sugar grape juices: naturally frozen juice, refrigerator-frozen juice and concentrated juice. The content of phenolic acids and flavan-3-ols in the samples before and after fermentation was assayed. Significant differences were found in the individual level of most phenolic acids and flavan-3-ols except chlorogenic acid, sinapic acid and (,)-epicatechin among the three types of high-sugar juices. At the end of fermentation, there were significant differences in the wines, not attributable to the influence of yeasts. Conclusions:, Vanillic acid, caffeic acid, (,)-epigallocatechin gallate, gentisic acid and syringic acid may be used as indicators of authentic icewine. Significance of the Study:, This work provides a basis for distinguishing authentic icewine and controlling icewine quality. [source] Hydroxycinnamic Acids as DNA-Cleaving Agents in the Presence of CuII Ions: Mechanism, Structure,Activity Relationship, and Biological ImplicationsCHEMISTRY - A EUROPEAN JOURNAL, Issue 46 2009Gui-Juan Fan Abstract The effectiveness of hydroxycinnamic acids (HCAs), that is, caffeic acid (CaA), chlorogenic acid (ChA), sinapic acid (SA), ferulic acid (FA), 3-hydroxycinnamic acid (3-HCA), and 4-hydroxycinnamic acid (4-HCA), as pBR322 plasmid DNA-cleaving agents in the presence of CuII ions was investigated. Compounds bearing o -hydroxy or 3,5-dimethoxy groups on phenolic rings (CaA, SA, and ChA) were remarkably more effective at causing DNA damage than the compounds bearing no such groups; furthermore, CaA was the most active among the HCAs examined. The involvement of reactive oxygen species (ROS) and CuI ions in the DNA damage was affirmed by the inhibition of the DNA breakage by using specific scavengers of ROS and a CuI chelator. The interaction between CaA and CuII ions and the influence of ethylenediaminetetraacetic acid (EDTA), the solvent, and pH value on the interaction were also studied to help elucidate the detailed prooxidant mechanism by using UV/Vis spectroscopic analysis. On the basis of these observations, it is proposed that it is the CaA phenolate anion, instead of the parent molecule, that chelates with the CuII ion as a bidentate ligand, hence facilitating the intramolecular electron transfer to form the corresponding CaA semiquinone radical intermediate. The latter undergoes a second electron transfer with oxygen to form the corresponding o -quinone and a superoxide, which play a pivotal role in the DNA damage. The intermediacy of the semiquinone radical was supported by isolation of its dimer from the CuII -mediated oxidation products. Intriguingly, CaA was also the most cytotoxic compound among the HCAs toward human promyelocytic leukemia (HL-60) cell proliferation. Addition of exogenous CuII ions resulted in an effect dichotomy on cell viability depending on the concentration of CaA; that is, low concentrations of CaA enhanced the cell viability and, conversely, high concentrations of CaA almost completely inhibited the cell proliferation. On the other hand, when superoxide dismutase was added before, the two stimulation effects of exogenous CuII ions were significantly ameliorated, thus clearly indicating that the oxidative-stress level regulates cell proliferation and death. These findings provide direct evidence for the antioxidant/prooxidant mechanism of cancer chemoprevention. [source] Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extractEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7 2010Aleksandra Szyd, owska-Czerniak Abstract Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables: solvent polarity and temperature of the extraction process on the antioxidant capacity (AC) and total phenolics content (TPC) in meal rapeseed extracts. The mean AC and TPC results for meal ranged between 1181,9974,µmol TE/100,g and 73.8,814,mg sinapic acid/100,g of meal. The experimental results of AC and TPC were close to the predicted values calculated from the polynomial response surface models equations (R2,=,0.9758 and 0.9603, respectively). The effect of solvent polarity on AC and TPC in the examined extracts was about 3.6 and 2.6 times greater, respectively, than the effect of processing temperature. The predicted optimum solvent polarity of ,,=,78.3 and 63.8, and temperature of 89.4 and 74.2°C resulted in an AC of 10,014,µmol TE/100,g and TPC of 863,mg SAE/100,g meal, respectively. The phenolic profile of rapeseed meal was determined by an HPLC method. The main phenolics in rapeseed meal were sinapine and sinapic acid. Refined rapeseed oils were fortified with an extract , rich in polyphenols , obtained from rapeseed meal. The supplemented rapeseed oil had higher AC and TPC than the refined oil without addition of meal extracts. However, AC and TPC in the enriched oils decreased during storage. The TPC in the studied meal extracts and rapeseed oils correlated significantly (p<0.0000001) positively with their AC (R2,=,0.9387). Practical applications: Many bioactive compounds extracted from rapeseed meal provide health benefits and have antioxidative properties. Therefore, it seems worth to consider the application of antioxidants extracted from the rapeseed meal for the production of rapeseed oils with potent AC. Moreover, antioxidants extracted from the rapeseed meal were added to refined rapeseed oil in order to enhance its AC. AC was then tested by FRAP assay. FRAP method is based on the reduction of the ferric tripyridyltriazine (Fe3+ -TPTZ) complex to the ferrous tripyridyltriazine (Fe2+ -TPTZ), and it is simple, fast, low cost, and robust method. FRAP method does not require specialized equipment and can be performed using automated, semi-automatic, or manual methods. Therefore the proposed FRAP method can be employed by the fat industry laboratories to asses the AC of rapeseed oils and meal. [source] PHENOLIC COMPOUNDS IN THE FLESH OF KOREAN APPLE CULTIVAR, BUSAJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2002HEA-JEUNG WHANG ABSTRACT Phenolic compounds were purified from Busa, the most widely cultivated apple cultivar in Korea, by a sequential separation employing PVPP, Ambertite XAD-2 and Sephadex LH-20 column chromatography. Phenolic compounds in some fractions were farther identified by directly comparing with corresponding phenolic standards after separation on HPLC and GC-MS. The phenolic compounds identified were p-hydoxybenzoic, protocatechuic, 4-hydroxymetyl-benzonic, caffeic, p-coumaric, o-coumaric, ferulic, sinapic and chlorogenic acids and (±)-catechin. Among them, 4-hydroxymethylbenzoic, protocatechuic, o-coumaric and sinapic acids were ascertained as new members of a family of phenolic acids present-in apples. Also the presence of rutin, quercetin and phlorizin in apples were demonstrated using HPLC. [source] Changes in Cell Wall-bound Phenolic Compounds and Lignin in Roots of Date Palm Cultivars Differing in Susceptibility to Fusarium oxysporum f. sp. albedinisJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2000C. El Modafar The roots of date palm contain four cell wall-bound phenolic acids identified as p -hydroxybenzoic, p -coumaric, ferulic and sinapic acids. The ferulic acid represents the major phenolic compound since it constitutes 48.2,55.8% of cell wall-bound phenolic acids. All these phenolic acids were present in the resistant cultivar (BSTN) and the susceptible cultivar (JHL). However, the pre-infection contents of p -coumaric, ferulic and sinapic acids were greater in the resistant cultivar than in the susceptible one. For the contents of p -hydroxybenzoic acid, there was no significant difference between the resistant cultivar and the susceptible cultivar. Similarly, the pre-infection contents of lignin were approximately equal for both cultivars. Inoculation of the date palm roots by Fusarium oxysporum f. sp. albedinis induced important modifications to the contents of the cell wall-bound phenolic compounds and lignin, which made it possible to distinguish between resistant and susceptible cultivars. The post-infection contents of cell wall-bound phenolic compounds underwent a rapid and intense increase with a maximum accumulation on the tenth day for p -hydroxybenzoic acid (1.54 ,mol/g), p -coumaric acid (2.77 ,mol/g) and ferulic acid (2.64 ,mol/g) and on the fifteenth day for sinapic acid (1.85 ,mol/g). The maximum contents accumulated in the resistant cultivar were greater than those in the susceptible cultivar, namely, 11 times for p -hydroxybenzoic acid, 2.6 times for p -coumaric acid, 1.8 times for ferulic acid and 12.3 times for sinapic acid. In the susceptible cultivar, p -coumaric acid and ferulic acid contents also increased after inoculation although they did not reach the pre-infection contents of the resistant cultivar. The contents of p -hydroxybenzoic acid in the susceptible cultivar roots did not present post-infection modification and those of sinapic acid decreased instead. The lignin contents increased in both cultivars with a maximum accumulation on the fifteenth day. However, the maximum contents accumulated in the resistant cultivar roots were 1.5 times greater than those of the susceptible cultivar. These results showed clear differences between the resistant BSTN and the susceptible JHL cultivars. The implication of cell wall-bound phenolic compounds and lignin in the resistance of date palm to F. oxysporum f. sp. albedinis appears to be dependent on the speed and intensity of their accumulation with greater contents in the first stage of infection. Zusammenfassung Die Wurzeln der Dattelpalme enthalten vier zellwandgebundene Phenolsäuren, die als p -Hydroxybenzoesäure, p- Cumarsäure, Ferulasäure und Sinapinsäure identifiziert wurden. Ferulasäure ist die wichtigste phenolische Verbindung, denn sie stellt 48,2 bi 55,8% der zellwandgebundenen Phenolsäuren. Alle vier Phenolsäuren waren in der resistenten Sorte BSTN und in der anfälligen Sorte JHL vorhanden. Die Gehalte an p -Cumarsäure, Ferulasäure und Sinapinsäure waren vor der Infektion bei der resistenten Sorte jedoch höher als bei der anfälligen Sorte. Hinsichtlich des Gehalts an p -Hydroxybenzoesäure unterschieden sich die resistente und die anfällige Sorte nicht signifikant voneinander. Auch die Ligningehalte vor der Infektion waren bei beiden Sorten ungefähr gleich. Die Inokulation von Dattelpalmenwurzeln mit Fusarium oxysporum f. sp. albedinis induziert wichtige Änderungen der Gehalte an zellwandgebundenen phenolischen Verbindungen und Lignin, was eine Unterscheidung resistenter von anfälligen Sorten ermöglicht. Nach der Infektion nehmen die Gehalte an zellwandgebundenen phenolischen Verbindungen rasch und erheblich zu, mit maximaler Akkumulation am 10. Tag bei p -Hydroxybenzoesäure (1,54 ,mol/g), p -Cumarsäure (2,77 ,mol/g) und Ferulasäure (2,64 ,mol/g) sowie am 15. Tag bei Sinapinsäure (1,85 ,mol/g). Die in der resistenten Sorte akkumulierten maximalen Gehalte waren höher als die maximalen Gehalte der anfälligen Sorte , um das Elffache bei p -Hydroxybenzoesäure, das 2,6-fache bei p -Cumarsäure, das 1,8-fache bei Ferulasäure und das 2,3-fache bei Sinapinsäure. Bei der anfälligen Sorte steigen die Gehalte an p -Cumarsäure und Ferulasäure nach der Inokulation ebenfalls an, bleiben aber niedriger als die Werte der resistenten Sorte vor der Infektion. Der p -Hydroxybenzoesäuregehalt in den Wurzeln der anfälligen Sorte ist nach der Infektion nicht verändert, und der Sinapinsäuregehalt nimmt ab. Der Ligningehalt steigt bei beiden Sorten, mit maximaler Akkumulation am 15. Tag. Der maximale Gehalt in den Wurzeln der resistenten Sorte war jedoch 1,5-mal höher als bei der anfälligen Sorte. Diese Ergebnisse zeigen deutliche Unterschiede zwischen der resistenten Sorte (BSTN) und der anfälligen Sorte (JHL). Die Bedeutung der zellwandgebundenen phenolischen Verbindungen und des Lignins für die Resistenz der Dattelpalme gegen F. oxysporum f. sp. albedinis scheint von der Geschwindigkeit und der Intensität der Akkumulation abzuhängen, wobei die Gehalte im ersten Stadium der Infektion höher sind. [source] Health-Affecting Compounds in BrassicaceaeCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2009Muhammad Jahangir ABSTRACT:,Brassicaceae vegetables are considered to be a staple food in many areas all over the world. Brassica species are not only known for their high fat and protein contents for human and animal consumption, but Brassicaceae vegetables are recognized as a rich source of nutrients such as vitamins (carotenoids, tocopherol, ascorbic acid, folic acid), minerals (Cu, Zn, P, Mg, among others), carbohydrates (sucrose and glucose), amino acids (for example, L-alanine, L-aspartic acid, L-glutamic acid, L-glutamine, L-histidine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, and L-valine), and different groups of phytochemicals such as indole phytoalexins (brassinin, spirobrassinin, brassilexin, camalexin, 1-methoxyspirobrassinin, 1-methoxyspirobrassinol, and methoxyspirobrassinol methyl ether), phenolics (such as feruloyl and isoferuloylcholine, hydroxybenzoic, neochlorogenic, chlorogenic, caffeic, p -coumaric, ferulic, and sinapic acids, anthocyanins, quercetin, and kaempferol), and glucosinolates (mainly glucoiberin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, gluconasturtiin, and neoglucobrassicin). All of these phytochemicals contribute to the reported antioxidant, anticarcinogenic, and cardiovascular protective activities of Brassica vegetables. However, not all members of this family are equal from a nutritional viewpoint, since significant qualitative variations in the phytochemical profiles of Brassica species and varieties suggest differences in the health-promoting properties among these vegetables. In this article, Brassica phytochemicals with their nutritional value and health-promoting activities are discussed to give an overview of the literature for Brassica as a staple crop. [source] | |||||||||||||