Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals

被引：37

作者：

Ndolo, V. U. ^{[1
]}

Beta, T. ^{[1
,2
]}

Fulcher, R. G. ^{[1
]}

机构：

[1] Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada

[2] Univ Manitoba, Richardson Ctr Funct Foods & Nutraceut, Winnipeg, MB R3T 2N2, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 52卷 / 01期

关键词：

Ferulic acid; Fluorescence intensity profiles; Pigmented cereal; Non-pigmented cereal; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; WHEAT-GRAIN; ANTHOCYANIN COMPOSITION; ALEURONE LAYER; DIETARY FIBER; BLUE WHEAT; CELL-WALLS; BARLEY; MICROSCOPY;

D O I：

10.1016/j.foodres.2013.02.031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pigmented and non-pigmented cereals were examined by fluorescence microscopy and local concentrations and distribution of ferulic acid (FA) mapped by fluorescence intensity profiles. Hand dissected fractions (pericarp, aleurone layer and endosperm) were analysed separately, following microwave-assisted extraction, for FA concentration using high performance liquid chromatography (HPLC). Fluorescence intensity profiles showed that FA distribution varied across the grains and fluorescence intensity values were highest in the outer layers and lowest in the endosperm representing the concentration of the fluorophore. FA concentration in the bran and aleurone layers of pigmented cereals was significantly different (p < 0.05) from the non-pigmented cereals, although purple barley and yellow corn had the lowest and the highest FA concentration in both fractions. The endosperm fraction of all grains had the lowest amounts of FA. Similar trends were observed in FA concentration as determined by HPLC and fluorescence intensity values across the grain. Overall, positive and significant correlation (r = 0.421, p < 0.0001) was found between FA concentration and fluorescence intensity values. These findings suggest that fluorescence intensity profiles may be a promising approach for assessing FA distribution and concentrations in grain in situ. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：109 / 118

页数：10

共 47 条

[1] Anthocyanin composition in black, blue, pink, purple, and red cereal grains [J].

Abdel-Aal, El-Sayed M. ;

Young, J. Christopher ;

Rabalski, Iwona .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (13) :4696-4704

[2] Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use [J].

Abdel-Aal, El-Sayed M. ;

Hucl, Piere ;

Miller, S. Shea ;

Patterson, Carol Ann ;

Gray, Danielle .

FOOD CHEMISTRY, 2011, 125 (02) :410-416

[3] Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties [J].

Abdel-Aal, El-Sayed M. ;

Abou-Arab, Atef A. ;

Gamel, Tamer H. ;

Hucl, Pierre ;

Young, J. Christopher ;

Rabalski, Iwona .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (23) :11171-11177

[4] Screening spring wheat for midge resistance in relation to ferulic acid content [J].

Abdel-Aal, ESM ;

Hucl, P ;

Sosulski, FW ;

Graf, R ;

Gillott, C ;

Pietrzak, L .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (08) :3559-3566

[5] Phytochemical profiles and antioxidant activity of wheat varieties [J].

Adom, KK ;

Sorrells, ME ;

Liu, RH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (26) :7825-7834

[6] Antioxidant activity of grains [J].

Adom, KK ;

Liu, RH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :6182-6187

[7]

[Anonymous], 2010, PRINCIPLES CEREAL SC

[8] Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran [J].

Antoine, C ;

Peyron, S ;

Mabille, F ;

Lapierre, C ;

Bouchet, B ;

Abecassis, J ;

Rouau, X .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (07) :2026-2033

[9] Light microscopic investigations of cereal grains, doughs and breads [J].

Autio, K ;

Salmenkallio-Marttila, M .

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (01) :18-22

[10] ISOLATION AND ULTRASTRUCTURE OF ALEURONE CELL-WALLS FROM WHEAT AND BARLEY [J].

BACIC, A ;

STONE, BA .

AUSTRALIAN JOURNAL OF PLANT PHYSIOLOGY, 1981, 8 (4-5) :453-474

← 1 2 3 4 5 →