Analysis of phenolic acids in barley by high-performance liquid chromatography.
Phenolic acids from 30 barley varieties (combination of hulled/hulless/two-row/six-row/regular/waxy) were investigated by HPLC following four different sample treatments: (a) simple hot water extraction, (b) extraction after acid hydrolysis, (c) acid plus alpha-amylase hydrolysis, and (d) acid plus alpha-amylase plus cellulase hydrolysis treatments. The benzoic acid (p-hydroxybenzoic, vanillic, and protocatechuic acids) and cinnamic acid derivatives (coumaric, caffeic, ferulic, and chlorogenic acids) were identified, and some of the phenolic acids were quantified after each above-mentioned treatment. The data indicated that a combination of sequential acid, alpha-amylase, and cellulase hydrolysis treatments might be applicable for release of more phenolic acids from barley.
Yu
J
J
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Vasanthan
T
T
Temelli
F
F
D002480:Cellulase / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D001467:Hordeum / Q000737:chemistry* / Q000201:enzymology; D006868:Hydrolysis; D062385:Hydroxybenzoates / Q000032:analysis*; D000516:alpha-Amylases / Q000378:metabolism
D062385:Hydroxybenzoates; D000516:alpha-Amylases; D002480:Cellulase; C017616:phenolic acid