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- Title
Phenolic compounds in wheat grain cultivars.
- Authors
Hernández, Lia; Afonso, Desirée; Rodríguez, Elena; Díaz, Carlos; Hernández, Lia; Afonso, Desirée; Rodríguez, Elena M; Díaz, Carlos
- Abstract
Three hydroxybenzoic acids: p-hydroxybenzoic acid, vanillic acid and syringic acid; six hydroxycinnamic acids: p-coumaric acid, ferulic acid and four ferulic acid derivatives and a flavonoid (apigenin) were identified and quantified in 34 accessions corresponding to 19 cultivars of wheat applying HPLC coupled to diode array detector. Considerable differences between the wheat cultivars were observed in the phenolic contents. Some cultivars (Colorado, Del País, Barbilla, Jallado, Raspinegro Canario and Plaganudo) could be selected according to the high levels of phenolic compounds. Ferulic acid was the major phenolic acid compound followed by syringic and p-hydroxybenzoic acids. The proportion of ferulic acid present as dimeric forms ranged from 4.2 to 8.6% across all of the wheat cultivars analyzed. Apigenin, p-hydroxybenzoic and syringic acids did not show significant correlations. Many correlations between the determined hydroxycinnamic acids were observed. The ferulic acid and all the ferulic acid derivatives showed highly significant correlations, suggesting that the concentrations of diferulic acids depend on the concentration of ferulic acid.
- Subjects
CULTIVARS; SYRINGIC acid; PHENOLIC acids; ORGANIC acids; PLANTS; PHENOL analysis; COMPARATIVE studies; HIGH performance liquid chromatography; RESEARCH methodology; MEDICAL cooperation; PHENOLS; RESEARCH; WHEAT; HYDROXY acids; EVALUATION research; CARBOCYCLIC acids; FREE radical scavengers; FLAVONES
- Publication
Plant Foods for Human Nutrition, 2011, Vol 66, Issue 4, p408
- ISSN
0921-9668
- Publication type
journal article
- DOI
10.1007/s11130-011-0261-1