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p ‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects
Author(s) -
Boz Hüseyin
Publication year - 2015
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.12898
Subject(s) - p coumaric acid , coumaric acid , cinnamic acid , antioxidant , antimicrobial , food science , chemistry , endosperm , phytochemical , nutraceutical , biochemistry , botany , ferulic acid , biology , organic chemistry
Summary 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.