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

Boz H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.50, ss.2323-2328, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 50
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/ijfs.12898
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2323-2328
  • Anahtar Kelimeler: Antimicrobial effect, antioxidant effect, p-coumaric acid, phenolic acid, RADICAL-SCAVENGING ACTIVITY, BOUND PHENOLIC-ACIDS, HYDROXYCINNAMIC ACIDS, GRAIN CEREALS, FERULIC ACIDS, IN-VITRO, WHEAT, METABOLISM, BARLEY, RICE
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.