Distribution of bound hydroxycinnamic acids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour: Comparative study between Reversed Phase-High Performance Chromatography-Mass Spectrometry (RP-HPLC/MS) and spectrophotometric analysis

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11900-11905

  Verardo, Vito ^a   Bonoli, Matteo ^a   Marconi, Emanuele ^b   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Air classification; Barley; High performance liquid chromatography (HPLC); Hydroxycinnamic acids; Mass spectrometry; Milling fractions

Indexed keywords

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

ANTIOXIDANT; COUMARIC ACID; ESTER; PHENOL DERIVATIVE;

ARTICLE; BARLEY; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; SPECTROPHOTOMETRY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; ESTERS; FLOUR; HORDEUM; MASS SPECTROMETRY; PHENOLS; SPECTROPHOTOMETRY;

EID: 58849089692     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802260e     Document Type: Article

References (38)

1. Marconi, E.; Graziano, M.; Cubadda, R. Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber. Cereal Chem. 2000, 77, 133-139.
2. Cubadda, E. R.; Marconi, E. Possibility of development of functional foods enriched with natural barley β glucans: A review. Ingredienti Aliment. 2008, 7, 6-13.
3. Sidhu, J. S.; Kabir, Y.; Huffman, F. G. Functional food from cereal grains. Int. J. Food Prop. 2007, 10, 231-244.
4. Panfili, G.; Fratianni, A.; Di Criscio, T.; Marconi, E. Tocol and β-glucan levels in barley varieties and in pearling by-products. Food Chem. 2008, 107, 84-91.
5. Ragade, S.; Abdel-Aal, E. S.; Noaman, M. Antioxidant activity and nutrient composition of selected cereals food use. Food Chem. 2007, 98, 32-38.
6. Bonoli, M.; Marconi, E.; Caboni, M. F. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. Evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry. J. Chromatogr., A 2004, 1057, 1-12.
7. Holtekjølen, A. K.; Kinitz, C.; Knutsen, S. H. Flavanol and bound phenolic acid contents in different barley varieties. J. Agric. Food Chem. 2006, 54, 2253-2260.
8. Kern, S. M.; Bennett, R. N.; Mellon, F. A.; Kroon, P. A.; Garcia-Conesa, M. T. Absorption of hydroxycinnamates in humans after high-bran cereal consumption. J. Agric. Food Chem. 2003, 51, 6050-6055.
9. Bunzel, M.; Ralph, J.; Steinhart, H. Phenolic compounds as crosslinks of plant derived polysaccharides. Czech. J. Food Sci. 2004, 22, 64-67.
10. Masuda, T.; Yamada, K.; Maekawa, T.; Takeda, Y.; Yamaguchi, H. Antioxidant mechanism studies on ferulic acid: Identification of oxidative coupling products from methyl ferulate and linoleate. J. Agric. Food Chem. 2006, 54, 6069-6074.
11. Rondini, L.; Peyrat-Maillard, M. N.; Marsset-Baglieri, A.; Fromentin, G.; Durand, P.; Tome, D.; Prost, M.; Berset, C. Bound ferulic acid from bran is more bioavailable than the free compound in rat. J. Agric. Food Chem. 2004, 52, 4338-4343.
12. Amarowicz, R.; Żegarska, Z.; Pegg, R. B.; Karamać, M.; Kosińska, A. Antioxidant and radical scavenging activities of a barley crude extract and its fraction. Czech. J. Food Sci. 2007, 25, 73-80.
13. Bunzel, M.; Ralph, J.; Marita, J. M.; Hatfield, R. D.; Steinhart, H. Diferulates as structural components in soluble and insoluble cereal dietary fibre. J. Sci. Food Agric. 2001, 81, 653-660.
14. Yuan, X.; Wang, J.; Yao, H. Feruloyl oligosaccharides stimulate the growth of Bifidobacterium bifidum. Anaerobe 2005, 11, 225-229.
15. Ohta, T.; Nakano, T.; Egashira, Y.; Sanada, H. Antioxidant activity of ferulic acid β-glucuronide in the LDL oxidation system. Biosci., Biotechnol., Biochem. 1997, 61, 1942-1943.
16. Yuan, X.; Wang, J.; Yao, H. Antioxidant activity of feruloylated oligosaccharides from wheat bran. Food Chem. 2005, 90, 759-764.
17. Bonoli, M.; Verardo, V.; Marconi, E.; Caboni, M. F. Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. J. Agric. Food Chem. 2004, 52, 5195-5200.
18. Maillard, M. N.; Soum, M. H.; Boivin, P.; Berset, C. Antioxidant activity of barley and malt: Relationship with phenolic content. Lebensm.-Wiss. Technol. 1996, 29, 238-244.
19. Verardo, V.; Bonoli, M.; Marconi, E.; Caboni, M. F. Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: Comparative study of HPLC-DAD/MS and spectrophotometric determinations. J. Agric. Food Chem. 2008, 56, 6944-6948.
20. Kim, K. H.; Tsao, R.; Yang, R.; Cui, S. W. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chem. 2006, 95, 466-473.
21. Allerdings, E.; Ralph, J.; Steinhart, H.; Bunzel, M. Isolation and structural identification of complex feruloylated heteroxylan sidechains from maize bran. Phytochemistry 2006, 67, 1276-1286.
22. Steinhart, H.; Bunzel, M. Separation techniques in the structural analysis of dietary fiber polysaccharides. Chromatographia 2003, 57, S359-S361.
23. Wu, H.; Haig, T.; Pratley, J.; Lemerle, D.; An, M. Simultaneous determination of phenolic acids and 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one in wheat (Triticum aestivum L.) by gas chromatography-tandem mass spectrometry. J. Chromatogr., A 1999, 864, 315-321.
24. Andreasen, M. F.; Kroon, P. A.; Williamson, G.; Garcia-Conesa, M. T. Intestinal release and uptake of phenolic antioxidant diferuli acids. Free Radical Biol. Med. 2001, 31, 304-314.
25. Bartolomè, B.; Santos, M.; Jiménez, J. J.; Del Nozal, M. J.; Gòmez-Cordoves, C. Pentoses and hydroxycinnamic acids in brewer's spent grain. J. Cereal Sci. 2002, 36, 51-58.
26. Bunzel, M.; Allerdings, E.; Sinwell, V.; Ralph, J.; Steinhart, H. Cell wall hydroxicinnamates in wild rice (Zizania acquatica L.) insoluble dietary fibre. Eur. Food Res. Technol. 2002, 214 (6), 482-488.
27. Hernanz, D.; Nuñez, V.; Sancho, A. I.; Faulds, C. B.; Williamson, G.; Bartolomé, B.; Gómez-Cordovés, C. Hydroxycinnamic acids and ferulic dehydrodimers in barley and processed barley. J. Agric. Food Chem. 2001, 49, 4884-4888.
28. Sun, R. C.; Sun, X. F.; Zhang, S. H. Quantitative determination of hydroxycinnamic acids in wheat, rice, rye, and barley straws, maize stems, oil palm frond fiber, and fast-growing poplar wood. J. Agric. Food Chem. 2001, 49, 5122-5129.
29. Sun, R. C.; Sun, X. F.; Wang, S. Q.; Zhu, W.; Wang, X. Y. Ester and ether linkages between hydroxycinnamic acids and lignin from wheat, rice rye, and barley straws, maize stems, and fast-growing poplar wood. Ind. Crops Prod. 2002, 15, 179-188.
30. Truong, V. D.; McFeeters, R. F.; Thompson, R. T.; Dean, L. L.; Shofran, B. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. J. Food Sci. 2007, 72 (6), C343-C349.
31. Ma, C.; Xiao, S. Y.; Li, Z. G.; Wang, W.; Du, L. J. Characterization of active phenolic components in the ethanolic extract of Ananas comosus L. leaves using high-performance liquid chromatography with diode array detection and tandem mass spectrometry. J. Chromatogr., A 2007, 1165, 39-44.
32. Sanchez-Rabaneda, F.; Jauregui, O.; Lamuela-Raventos, R. M.; Bastida, J.; Viladomat, F.; Codina, C. Identification of phenolic compounds in artichoke waste by high-performance liquid chromatography-tandem mass spectrometry. J. Chromatogr., A 2003, 1008, 57-72.
33. Gallardo, C.; Jimenez, L.; Garcia-Conesa, M. T. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chem. 2006, 99, 455-463.
34. Bystrom, L. M.; Lewis, B. A.; Brown, D. L.; Rodriguez, E.; Obendorf, R. L. Characterisation of phenolics by LC-UV/vis, LC-MS/MS and sugars by GC in Melicoccus bijugatus Jacq. 'Montgomery' fruits. Food Chem. 2008, 111, 1017-1024.
35. Määttä, K. R.; Kamal-Eldin, A.; Torronen, A. R. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. J. Agric. Food Chem. 2003, 51, 6736-6744.
36. Seeram, N. P.; Lee, R.; Scheuller, H. S.; Heber, D. Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectrometry. Food Chem. 2006, 97, 1-11.
37. Zupfer, J. M.; Churchill, K. E.; Rasmusson, D. C.; Fulcher, R. G. Variation of ferulic acid concentration among diverse barley cultivars measured by HPLC and microspectrophotometry. J. Agric. Food Chem. 1998, 46, 1350-1354.
38. Yu, J.; Vasanthan, T.; Temelli, F. Analysis of phenolic acids in barley by high-performance liquid chromatography. J. Agric. Food Chem. 2001, 49, 4352-4358.