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Phenolic Acid Profiles and Antioxidant Activity of Major Cereal Crops

Authors :
Daniela Horvat
Gordana Šimić
Georg Drezner
Alojzije Lalić
Tatjana Ledenčan
Marijana Tucak
Hrvoje Plavšić
Luka Andrić
Zvonimir Zdunić
Source :
Antioxidants, Vol 9, Iss 6, p 527 (2020)
Publication Year :
2020
Publisher :
MDPI AG, 2020.

Abstract

Phenolic acids (PAs) are a dominant group of phenolic compounds in cereals, existing mostly bound to compounds of cell wall. In this study, a total of 25 cereal grain samples, including wheat, winter and spring barley, corn, and popcorn, were evaluated for bound PAs and antioxidant activity in a two-year field trial. The PA contents, determined by HPLC, were significantly affected by cereal type. The mean total PA content was highest in popcorn and corn (3298 and 2213 μg/gdm, respectively), followed by winter and spring barley (991 and 908 μg/gdm, respectively) and wheat (604 μg/gdm). Ferulic acid was the most abundant, accounting from 62% to 83% of total PAs (in popcorn and winter and spring barley, respectively). Across cereals, p-coumaric (35–259 μg/gdm) and p-hidroxybenzoic (45–79 μg/gdm) were also dominant, while in corn and popcorn o-coumaric (71 and 89 μg/gdm, respectively) also occurred in higher content. The mean total phenol content ranged from 853 μg GAE/gdm (wheat) to 1403 μg GAE/gdm (winter barley) with DPPH scavenging activity from 14% to 67%, respectively. A significant influence of crop years on the ferulic acid and total PA content was found, while the variability of other PAs was dependent on the cereal type. The results indicated a high health benefit potential of selected cereals.

Details

Language :
English
ISSN :
20763921
Volume :
9
Issue :
6
Database :
Directory of Open Access Journals
Journal :
Antioxidants
Publication Type :
Academic Journal
Accession number :
edsdoj.5da604726b704d4e9860f5a218ed8f08
Document Type :
article
Full Text :
https://doi.org/10.3390/antiox9060527