title: Identification of 4-O-5'-coupled diferulic acid from insoluble cereal fiber.
abstract: The extracts of saponified cereal fibers of whole grains of corn (Zea mays cv. microsperma KOERN.), wheat (Triticum aestivum L.), spelt (Triticum spelta L.), and rice (Oryza sativa L.) were investigated for dehydrodimers of ferulic acid using gas-liquid chromatography (GLC) with mass spectrometric detection (GLC-MS) and flame ionization detection (GLC-FID). In addition to the 8,5'-, 8, 8'-, 5,5'-, and 8-O-4'-coupled diferulic acids previously identified from other plant materials the 4-O-5'-coupled diferulic acid (E)-3-[4-[(E)-2-carboxyvinyl]-2-methoxyphenoxy]-4-hydroxy-5-methoxyci nnamic acid (4-O-5'-DFA) was identified in all fibers investigated. This new diferulate was authenticated by comparison of its mass spectrum and its relative GLC retention time with those of the synthesized compound. Semiquantitative determination of 4-O-5'-DFA showed that it is present at 8-30 microg/g, approximately 70-100 times lower concentrations than the sum of 8,5'-coupled diferulic acids, the major diferulic acids in the investigated fibers.
authors.affiliation: Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Bunzel
authors.forename: J
authors.initials: J
authors.lastname: Ralph
authors.forename: J
authors.initials: J
authors.lastname: Marita
authors.forename: H
authors.initials: H
authors.lastname: Steinhart
mesh_terms: D003373:Coumaric Acids / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D013058:Mass Spectrometry
chemical_list: C413388:4-O-5'-coupled diferulic acid; D003373:Coumaric Acids; D004043:Dietary Fiber