Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties.
The contents of pnenolic acids and ferulic acid dehydrodimers were quantified by HPLC analysis after alkaline hydrolysis in kernels of 17 rye (Secale cereale L.) varieties grown in one location in Denmark during 1997 and 1998. Significant variations (P < 0.05) with regard to the concentration of the analyzed components were observed among the different rye varieties and also between different harvest years. However, the content of phenolic acids in the analyzed rye varieties was narrow compared to cereals such as wheat and barley. The concentration of ferulic acid, the most abundant phenolic acid ranged from 900 to 1170 microgram g(-1) dry matter. The content in sinapic acid ranged from 70 to 140 microgram g(-1) dry matter, p-coumaric acid ranged from 40 to 70 microgram g(-1) dry matter, and caffeic, p-hydroxybenzoic, protocatechuic, and vanillic acids were all detected in concentrations less than 20 microgram g(-1) dry matter. The most abundant ferulic acid dehydrodimer 8-O-4 -DiFA was quantified in concentrations from 130 to 200 microgram g(-1) dry matter followed by 8,5 -DiFA benzofuran form (50-100 microgram g(-1) dry matter), 5,5 -DiFA (40-70 microgram g(-1) dry matter), and 8,5 -DiFA (20-40 microgram g(-1) dry matter).
Andreasen
M F
MF
Department of Fruit, Vegetable and Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. mette.andreasen@agrsci.dk
Christensen
L P
LP
Meyer
A S
AS
Hansen
A
A
D001939:Bread; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis*; D019281:Dimerization; D005511:Food Handling / Q000379:methods; D010636:Phenols / Q000032:analysis*; D012434:Secale / Q000737:chemistry*
D003373:Coumaric Acids; D010636:Phenols; C004999:ferulic acid