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Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids
Author(s) -
Krimer Malešević Vera,
Vaštag Žužana,
Popović Ljiljana,
Popović Senka,
PeričinStarčevič Ivana
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12300
Subject(s) - chemistry , gallic acid , food science , punica , nigella sativa , meal , linum , ferulic acid , extraction (chemistry) , caffeic acid , phenolic acid , composition (language) , botany , chromatography , organic chemistry , horticulture , traditional medicine , biology , antioxidant , medicine , linguistics , philosophy
Summary The article focuses on the extraction of ten phenolic acids from black cumin ( Nigella sativa L.), pomegranate ( Punica granatum L.) and flax ( Linum usitatissimum L.) seed meals. The extracts have been fractionated as free, esterified and insoluble‐bound phenolic compounds and quantitatively determined by HPLC – PDA . The analysed meals can be utilised for obtaining valuable phenolic acids. However, the distribution of phenolic compounds varies depending on the meal source. The insoluble‐bound fraction has been the richest for the black cumin meal, both qualitatively and quantitatively, containing all ten analysed phenolics. In the pomegranate meal, the main phenolic has been gallic acid, accounting for nearly 48% in free form. The esterified form of the flaxseed meal has been abundant with ferulic (1025.44 ± 3.99 mg kg −1 dry weight), caffeic and p ‐coumaric acids. The total amount of phenolic acids would be underestimated if only free fractions would be taken into account, while neglecting esterified (for the pomegranate and flax meals) and insoluble‐bound fractions (for the black cumin and pomegranate meals).