A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods

2009 ◽  
Vol 113 (1) ◽  
pp. 336-344 ◽  
Author(s):  
K.A. Ross ◽  
T. Beta ◽  
S.D. Arntfield
Keyword(s):  
Comparative Study ◽  
Phenolic Acids ◽  
Dry Beans

scholarly journals Comparative study of phenolic acids from underground parts of Rheum palmatum L., R. rhaponticum L. and R. undulatum L.

2011 ◽  
Vol 74 (4) ◽  
pp. 275-279 ◽  
Author(s):  
Helena Danuta Smolarz ◽  
Ewa Medyńska
Keyword(s):  
Comparative Study ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
Hplc Method ◽  
Rheum Palmatum ◽  
Rp Hplc ◽  
Rheum Undulatum

In three species of <em>Rheum</em> L. genus growing in Poland the composition of phenolic acids was determined. By 2D-TLC method the following acids were identified: ellagic, chlorogenic, gallic, protocatechuic, homoprotocatechuic, caffeic, α-resorcilic, p-hydroxyphenylacetic, p-hydroxybenzoic, p-coumaric, syringic, vanillic and ferulic. There are no substantial qualitative differences among the complex of phenolic acids in the investigated species. The RP-HPLC method was used for quanitative determination of phenolic acids. The amount of individual phenolic acids ranged between 2.2 µg/g and 147.8 µg/g in air-dry rhizome. The content of ferulic acid is the highest in all the examined cases. The total amount of the tested phenolic acids in <em>Rheum undulatum</em> L., <em>R. palmatum</em> L., and <em>R. raponticum</em> L. was respectively 346.4 µg/g, 229.8 µg/g, and 195 µg/g.

Flavonoids, Flavonoid Metabolites, and Phenolic Acids Inhibit Oxidative Stress in the Neuronal Cell Line HT-22 Monitored by ECIS and MTT Assay: A Comparative Study

2013 ◽  
Vol 77 (3) ◽  
pp. 446-454 ◽  
Author(s):  
Beata Kling ◽  
Daniel Bücherl ◽  
Peter Palatzky ◽  
Frank-Michael Matysik ◽  
Michael Decker ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Comparative Study ◽  
Cell Line ◽  
Phenolic Acids ◽  
Mtt Assay ◽  
Neuronal Cell ◽  
Neuronal Cell Line

Storage Induced Changes of Phenolic Acids and the Development of Hard-To-Cook in Dry Beans (Phaseolus vulgaris var. Seafarer)

1989 ◽  
Vol 54 (2) ◽  
pp. 311-314 ◽  
Author(s):  
N. SRISUMA ◽  
R. HAMMERSCHMIDT ◽  
M. A. UEBERSAX ◽  
S. RUENGSAKULRACH ◽  
M. R. BENNINK ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Phenolic Acids ◽  
Dry Beans ◽  
Induced Changes
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