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Pectic Arabinans in Quinoa Seeds ( Chenopodium quinoa Willd.) Are Acylated with p ‐Coumaric Acid
Author(s) -
Wefers Daniel,
Tyl Catrin E.,
Bunzel Mirko
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-10-14-0207-n
Subject(s) - chemistry , chenopodium quinoa , hydrolysate , p coumaric acid , hydrolysis , oligosaccharide , polysaccharide , food science , biochemistry , ferulic acid
A modified digestion method was used to hydrolyze large amounts of quinoa meal to study polysaccharide‐bound phenolic acids. Besides the well‐characterized oligosaccharide O ‐(2‐ O ‐ trans ‐feruloyl‐α‐ l ‐arabinofuranosyl)‐(1→5)‐ l ‐arabinofuranose, O ‐(2‐ O ‐ trans ‐coumaroyl‐α‐ l ‐arabinofuranosyl)‐(1→5)‐ l ‐arabinofuranose was isolated from the hydrolysate and identified by LC‐MS, GC‐MS, and NMR experiments. This study demonstrates for the first time that p ‐coumaric acid can be linked to pectic side chains of dicotyledonous plants.