PubAg

Main content area

p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

Author:
Boz, Hüseyin
Source:
International journal of food science & technology 2015 v.50 no.11 pp. 2323-2328
ISSN:
0950-5423
Subject:
additives, anti-infective properties, antioxidants, barley, carrots, cell walls, cinnamic acid, corn, endosperm, functional foods, human health, isomers, low density lipoprotein, oats, p-coumaric acid, pericarp, peroxidation, seeds, tissues, tomatoes, wheat
Abstract:
Coumaric acid is a hydroxy derivative of cinnamic acid and naturally occurs in three isomers (ortho‐, meta‐ and para‐); p‐coumaric acid is one of the most commonly occurring isomer in nature. p‐coumaric acid, classified as a phytochemical and nutraceutical, is found in various edible plants, such as carrots, tomatoes and cereals. p‐coumaric acid (4‐hydroxy‐cinnamic acid) occurs widely in the cell walls of graminaceous plants. It decreases low‐density lipoprotein (LDL) peroxidation, shows antioxidant and antimicrobial activities and plays an important role in human health. It is found in the endosperm of kernels at a limited level; however, the amount of p‐coumaric acid increases significantly in peripheral tissues. In terms of cereal types, it appears that pericarp fractions in barley, wheat, oat and corn are the fractions richest in p‐coumaric acid. It is both a good antioxidant and a good antimicrobial; therefore, it is natural alternative instead of synthetic additives, nowadays.
Agid:
4359160