scholarly journals Taxonomic study of some species of the subfamily Dipsacoideae Eaton (Caprifoliaceae) by phenolic acid profiles

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Mostafa Ebadi ◽  
Rosa Eftekharian ◽  
Sedighe Nikzat ◽  
Saeed Mollaei
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Principal Components ◽  
Phenolic Acid ◽  
High Performance ◽  
Distinct Group ◽  
Coumaric Acid ◽  
Photodiode Array Detection ◽  
Phenolic Contents

Dipsacoideae has always been problematic for taxonomic delimitation of the taxa because of their morphological similarities and diversity amongst the taxa. Phenolic compounds are found in various organs of plants and are important in terms of chemotaxonomy and pharmacognosy. In this study, the phenolic acid compounds of 12 species of Dipsacoideae were analyzed using high-performance liquid chromatography photodiode array detection (HPLC-PDA) and also evaluated their significances as chemotaxonomic markers. The main phenolic acids were found to be caffeic acid, p-coumaric acid, ferulic acid and salicylic acid. The principal components analysis (PCA) bi-plot indicated that ferulic acid, caffeic acid, cinnamic acid, p-coumaric acid and rosmaric acid were principal components in the studied species dispersion. The species were separated from each other in a principal coordinate analysis (PCoA) plot in terms of their phenolic acid profile. Regarding the results, the high amount of caffeic acid and cinnamic acid could be considered a chemotaxonomic marker for genus Pterocephalus Vaill. and Cephalaria Schrad. respectively. The results indicated that Scabiosa koelzii Rech. and S. amoena Jacq. were placed as a distinct group regarding their phenolic acid profile and established the opinion supported by Greuter and Raus. Consequently, phenolic contents could be applied as a significant marker in the chemotaxonomy of Dipsacoideae. Considering it, we suggest the study of interaction among ecological and genetically factors as well as the studied chemical compounds.

scholarly journals Quantitative Determination of Phenolic Acids and Flavonoids in Fresh Whole Crop Rice, Silage, and Hay at Different Harvest Periods

2020 ◽  
Vol 10 (22) ◽  
pp. 7981
Author(s):  
Palaniselvam Kuppusamy ◽  
Dahye Kim ◽  
Hyung Soo Park ◽  
Jeong Sung Jung ◽  
Ki Choon Choi
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Phenolic Acid ◽  
Array Detector ◽  
Maturity Stage ◽  
Coumaric Acid ◽  
Plant Metabolites ◽  
Fresh Freeze ◽  
Freeze Dried ◽  
Phenolic And Flavonoid

Whole crop rice (WCR) is used as an important feed for livestock ruminants. In this study, “Yeongwoo” variety WCR (cultivated on the Korean peninsula) was harvested at three different maturity stages (booting, heading, and milk) and their phenolic acid and flavonoid profiles in the lactic acid bacteria (LAB)-inoculated and noninoculated silage, hay, and fresh freeze-dried WCR extract were quantified. The alterations in the phenolic and flavonoid contents of the selected WCR during maturation in different samples were analyzed by the High-Performance Liquid Chromatography- Diode Array Detector (HPLC–DAD) technique. The six phenolics (caffeic acid, ferulic acid, p-coumaric acid, chlorogenic acid, dihydroxy benzoic acid, and prophyl gallate) and six flavonoids (rutin hydroxide, luteolin, kaempferol, vitexin, myricetin, and quercetin) were noted to have slight differences between the LAB-inoculated and noninoculated silage samples; however, the phenolics and flavonoids were higher in hay WCR at the milk stage compared to the silage and fresh freeze-dried samples. The results indicate that WCR harvest times have different phenolic compounds in the WCR silage, hay, and fresh samples. The phenolic and flavonoid compounds were higher (p < 0.05) with the increase in maturity (Stage 1–3). The stage of WCR maturity was positively related (p < 0.05) to the amount of phenolic acid and flavonoid contents (µg/g) in hay, silage, and fresh freeze-dried extract. We observed the WCR had high amounts of phenolic acid and flavonoid concentrations at milk stage (Stage 3) hay (quercetin, kaemferol, luteolin, ferulic acid, caffeic acid, and coumaric acid were 1.28, 1.29, 0.54, 1.54, 1.92, and 1.81 µg/g, respectively) compared with the booting and heading stages (Stages 1 and 2), with acceptable accuracy on a pilot scale. Based on these results, it could be concluded that LAB (Lactobacillus plantarum)-inoculated whole crop rice silage (WCRS) did not affect the phenolics and flavonoids of secondary plant metabolites in fermented silage. However, phenolics and flavonoids were of higher rations in WCR at the milk stage. Furthermore, this phenolic acid and flavonoid effect needs to be confirmed using large-scale in vivo analysis.

scholarly journals Hydroxylation and Glycosylation of Phenylpropanoids by Cultured Cells of Phytolacca Americana

2016 ◽  
Vol 11 (2) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Kei Shimoda ◽  
Naoji Kubota ◽  
Daisuke Uesugi ◽  
Masato Tanigawa ◽  
Hiroki Hamada
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Cultured Cells ◽  
Plant Cells ◽  
Coumaric Acid ◽  
Phytolacca Americana ◽  
Regioselective Hydroxylation

Hydroxylation and glycosylation of cinnamic acid, p-coumaric acid, caffeic acid, and ferulic acid were investigated using cultured plant cells of Phytolacca americana as biocatalysts. Regioselective hydroxylation at the 4-position of cinnamic acid and 3-position of p-coumaric acid was observed. Although cinnamic acid was transformed to mono-glucoside products, di-glycosylation occurred in the case of the biotransformation of p-coumaric acid, caffeic acid, and ferulic acid.

scholarly journals Glycosylation of Capsaicin Derivatives and Phenylpropanoid Derivatives Using Cultured Plant Cells

2011 ◽  
Vol 4 ◽  
pp. BCI.S6682 ◽  
Author(s):  
Hisashi Katsuragi ◽  
Kei Shimoda ◽  
Ryohei Yamamoto ◽  
Kohji Ishihara ◽  
Hiroki Hamada
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Time Course ◽  
Cultured Cells ◽  
Plant Cells ◽  
Coumaric Acid ◽  
Reaction Products ◽  
Phenolic Group ◽  
Time Course Study

Biotransformations of capsaicinoids such as capsaicin and 8-nordihydrocapsaicin and phenylpropanoids such as cinnamic acid, p-coumaric acid, caffeic acid, and ferulic acid have been investigated using cultured plant cells. Capsain and 8-nordihydrocapsaicin were converted into the corresponding glycosides which are three glycosides respectively using the cultured cells of Catharanthus roseus. In a time-course study under sterile conditions, the changes in amounts of their reaction products were determined. Furthermore phenypropanoid, such as cinnamic acid, p-coumaric acid, caffeic acid and ferulic acid have been biotransformed using the cultured cells of the Eucalyptus perriniana, and then cinnamic acid was converted into two glycosides. In addition, p-coumaric acid, caffeic acid and ferulic acid were converted into four, four and three glycosides respectively. Then in time-course study under sterile conditions, the change in amounts of their reaction products were determined. Finally it was found that the cultured plant cells have the ability to glycosylate the phenolic group of capsacinoids and phenylpropanoids regioselectively.

scholarly journals Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 419 ◽  
Author(s):  
Ru ◽  
Pang ◽  
Gan ◽  
Liu ◽  
Bao
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Phenolic Acid ◽  
Antioxidant Activities ◽  
Total Content ◽  
Free Fraction ◽  
Coumaric Acid ◽  
Positive Correlation

The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free fraction. Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid were detected in the free fraction with chlorogenic acid being the most predominant, accounting for 35.21–81.78% of the total content. Caffeic acid, p-coumaric acid and ferulic acid were detected in the bound fraction in the colored potato with caffeic acid being the major one. In the free fraction, the content of each individual phenolic acid had positive correlation with antioxidant activity. In the bound fraction, caffeic acid and p-coumaric acid showed positive correlation with antioxidant activity. This study promotes further understanding of the correlations among TPC, phenolic acids and antioxidant activity.

Biotransformation of Cinnamic Acid,p-Coumaric Acid, Caffeic Acid, and Ferulic Acid by Plant Cell Cultures ofEucalyptus perriniana

2010 ◽  
Vol 74 (9) ◽  
pp. 1920-1924 ◽  
Author(s):  
Hisashi KATSURAGI ◽  
Kei SHIMODA ◽  
Naoji KUBOTA ◽  
Nobuyoshi NAKAJIMA ◽  
Hatsuyuki HAMADA ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Plant Cell ◽  
Cell Cultures ◽  
Cinnamic Acid ◽  
Plant Cell Cultures ◽  
Coumaric Acid

METABOLISM OF PHENYLPROPANOID COMPOUNDS IN SALVIA: II. BIOSYNTHESIS OF PHENOLIC CINNAMIC ACIDS

1959 ◽  
Vol 37 (1) ◽  
pp. 537-547 ◽  
Author(s):  
D. R. McCalla ◽  
A. C. Neish
Keyword(s):  
Caffeic Acid ◽  
Phenolic Acids ◽  
Cinnamic Acid ◽  
Shikimic Acid ◽  
Sinapic Acid ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Phenyllactic Acid ◽  
Salvia Splendens ◽  
Specific Activities

p-Coumaric, caffeic, ferulic, and sinapic acids were found to occur in Salvia splendens Sello in alkali-labile compounds of unknown constitution. A number of C14-labelled compounds were administered to leafy cuttings of salvia and these phenolic acids were isolated after a metabolic period of several hours and their specific activities measured. Cinnamic acid, dihydrocinnamic acid, L-phenylalanine, and (−)-phenyllactic acid were found to be good precursors of the phenolic acids. D-Phenylalanine, L-tyrosine, and (+)-phenyllactic acid were poor precursors. A kinetic study of the formation of the phenolic acids from L-phenylalanine-C14 gave data consistent with the view that p-coumaric acid → caffeic acid → ferulic acid → sinapic acid, and that these compounds can act as intermediates in lignification. Feeding of C14-labelled members of this series showed that salvia could convert any one to a more complex member of the series but not so readily to a simpler member. Caffeic acid-β-C14 was obtained from salvia after the feeding of L-phenylalanine-β-C14 or cinnamic acid-β-C14, and caffeic acid labelled only in the ring was obtained after feeding generally labelled shikimic acid.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

scholarly journals PHENYLPROPANOIDS AND FATTY ACIDS LEVELS IN ROOTS AND LEAVES OF DATURA STRAMONIUM AND DATURA INNOXIA

2017 ◽  
Vol 9 (7) ◽  
pp. 150
Author(s):  
Bilal Rahmoune ◽  
Izzeddine Zakarya Zerrouk ◽  
Abdelkader Morsli ◽  
Madjda Khelifi Slaoui ◽  
Lakhdar Khelifi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Sinapic Acid ◽  
Datura Stramonium ◽  
Fatty Acids Composition ◽  
Datura Innoxia ◽  
Max Planck ◽  
Leaves And Roots

Objective: The aim of this research was to determine and compare phenylpropanoids and fatty acids composition in two plant species, Datura innoxia and Datura stramonium.Methods: Phenylpropanoids and fatty acids composition in leaves and roots extracted from Datura innoxia and Datura stramonium, grown under greenhouse conditions, was analyzed by gas chromatography–electron impact/time of flight-mass spectrometry (GC-EI/TOF-MS) chromatography techniques. Analyses were carried out at the Max Planck Institute for Molecular Plant Physiology of Golm (Germany).Results: We revealed that Datura stramonium (DS) contains hydroxy-hexanedioic acid while hexanoic acid was found in Datura innoxia (DI). Also, two fatty acids are common to both Datura species, hexadecanoic acid and octadecanoic acid, with an almost equal rate between leaves and roots. However, phenylpropanoids composition revealed eight compounds; luteolin, quercetin, trans-caffeic acid, trans-ferulic acid, cis-caffeic acid, cis-4-hydroxy-cinnamic acid, trans-4-hydroxy-cinnamic acid and trans-sinapic acid in DI. However, in DS, five compounds were detected: luteolin, quercetin, trans-caffeic acid, trans-ferulic acid and dihydroferulic acid. Also in both Datura species, phenylpropanoids concentration in leaves was significantly higher than in the roots.Conclusion: Our results showed a difference in phenylpropanoids and fatty acids compositions between the two Datura species, with a significantly higher concentration of phenylpropanoids in Datura innoxia than in Datura stramonium

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