engleski

Phenolic Acids Profiles and Antioxidant Activity of Major Cereal Crops

Phenolic acids (PAs) are dominant group of phenolic compounds in cereals, existing mostly in the form 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 two-year field trial. The PAs contents determined by HPLC were significantly affected by cereal types. The mean total PAs 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 ug/gdm) and p-hidroxybenzoic (45-68 ug/gdm) were also dominant, while in corn and popcorn o- coumaric (71 and 89 ug/gdm, respectively) also occurred in higher content. The mean total phenol content ranged from 853 ug GAE/gdm (wheat) to 1403 ug GAE/gdm (winter barley) with DPPH scavenging activity from 14% to 67%, respectively. A significant influence of cropping years on the ferulic acid and total PAs content was found, while the variability of other PAs was dependent on the cereal type. The results indicate a high health benefit potential of selected cereals.

cereals ; wheat ; barley ; corn ; phenolic acids ; HPLC ; antioxidant activity

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