Determination of free diferulic, disinapic and dicoumaric acids in plants and foods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F15%3A33157429" target="_blank" >RIV/61989592:15310/15:33157429 - isvavai.cz</a>
Alternative codes found
RIV/61389030:_____/15:00443593
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814614013569" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814614013569</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2014.08.131" target="_blank" >10.1016/j.foodchem.2014.08.131</a>
Alternative languages
Result language
angličtina
Original language name
Determination of free diferulic, disinapic and dicoumaric acids in plants and foods
Original language description
Hydroxycinnamates are common phenolic compounds of plants and plant foods, often found in substantial quantities. Due to their high in vitro antioxidant activity they can easily be oxidized under oxidative conditions. In this study, we found that in vitro oxidation of coumaric, ferulic and sinapic acids resulted mainly in dimeric compounds. We hypothesized that these dimers are present in plants and plant foods not only in their bound form but also as free acids that can be extracted from non-hydrolyzedsamples. By applying sensitive UHPLC-MSIMS method, we were able to identify and quantify four free hydroxycinnamic acid dimers for the first time, namely 8-8'-disinapic, 8-5'-diferulic, 8-O-4'-diferulic and 8-3'-dicoumaric acids, in wheat sprouts, Chinese cabbage, millet sprouts, light beer and parsley. Concentrations of dicinnamates in plant tissues ranged from 0.05 to 2.8 mu g g(-1) DW and the monomer:dimer ratio ranged from 2 to 850.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CC - Organic chemistry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
2015
Issue of the periodical within the volume
171
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
280-286
UT code for WoS article
000343952300037
EID of the result in the Scopus database
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