A fractional content of polyphenols in etiolated chicory plants, Witloof; and chicory plants grown under additional illumination

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2009-1-31-32 ◽

2009 ◽

pp. 31-32

Author(s):

M.S. Gins ◽

U.P. Shevchenko ◽

M.P. Kolesnikov

Keyword(s):

Cinnamic Acid ◽

Acid Content ◽

Plant Product ◽

Additional Illumination ◽

Fractional Content

The additional illumination of chicory heads, Witloof with LFU-30 light enriched by blue spectrum caused bioflavonoid content increased by 20-30 % and two-fold the oxy-cinnamic acid content in leaves of etiolating small heads. This approach enables to produce the new plant product with high contents of antioxidants.

Download Full-text

Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content

Journal of the Institute of Brewing ◽

10.1002/jib.41 ◽

2012 ◽

Vol 118 (3) ◽

pp. 280-284 ◽

Cited By ~ 7

Author(s):

Katrin Juliane Schwarz ◽

Lisa Inken Boitz ◽

Frank-Jürgen Methner

Keyword(s):

Cinnamic Acid ◽

Acid Content ◽

Beer Fermentation ◽

Enzymatic Formation ◽

Pitching Rate

Download Full-text

Analysis of the <i>trans</i>-Cinnamic Acid Content in <i>Cinnamomum spp.</i> and Commercial Cinnamon Powder Using HPLC

Journal of Agricultural Chemistry and Environment ◽

10.4236/jacen.2015.44011 ◽

2015 ◽

Vol 04 (04) ◽

pp. 102-108 ◽

Cited By ~ 1

Author(s):

Jaemin Lee ◽

Dong Gu Lee ◽

Jun Yeon Park ◽

Sungwook Chae ◽

Sanghyun Lee

Keyword(s):

Cinnamic Acid ◽

Acid Content

Download Full-text

Effect of defoliation stress on 2-hydroxy cinnamic acid content at different growth stages in Melilotus albus

Australian Journal of Experimental Agriculture ◽

10.1071/ea05284 ◽

2006 ◽

Vol 46 (12) ◽

pp. 1601 ◽

Cited By ~ 5

Author(s):

R. M. Nair ◽

A. Whittall ◽

D. K. Revell ◽

K. Dowling ◽

S. Hughes ◽

...

Keyword(s):

Cinnamic Acid ◽

Acid Content ◽

High Performance ◽

Dry Matter ◽

Farming Systems ◽

Growth Stages ◽

Stages Of Growth ◽

Melilotus Albus ◽

Different Growth Stages ◽

Pasture Legume

Melilotus albus (Medik.) is a pasture legume with potential value in Australian farming systems, especially in salt-affected areas. However, the use of this species has been limited because of concerns over high coumarin concentrations. The aim of this trial was to determine the effect of defoliation on the concentration of 2-hydroxy cinnamic acid, a coumarin precursor, at 3 stages of growth (vegetative, flowering and post-flowering) in 6 accessions. The concentration of 2-hydroxy cinnamic acid was determined by high performance liquid chromatography in leaves of plants grown in a glasshouse. Defoliation stress increased the 2-hydroxy cinnamic acid content in the leaves of all accessions studied by about 8%, from 0.89 to 0.96% of dry matter. The 2-hydroxy cinnamic acid concentrations were not significantly different between vegetative and flowering stages in any of the accessions studied, but showed a significant increase post-flowering for 4 out of the 6 accessions studied. This study indicates that grazing may increase the coumarin or 2-hydroxy cinnamic acid concentration in Melilotus albus, but in screening for suitable accessions to progress to new cultivars, it is not necessary to subject plants to a defoliation stress to rank the accessions for 2-hydroxy cinnamic acid or coumarin concentration.

Download Full-text

The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer

European Food Research and Technology ◽

10.1007/s00217-021-03852-5 ◽

2021 ◽

Author(s):

Valerian Kalb ◽

Torsten Seewald ◽

Thomas Hofmann ◽

Michael Granvogl

Keyword(s):

Cinnamic Acid ◽

Phenolic Acid ◽

Enzyme Activities ◽

Acid Content ◽

Aeration Rate ◽

Kiln Drying ◽

Beer Brewing ◽

Low Concentrations ◽

Germination Temperature ◽

Brewing Process

AbstractAiming at the mitigation of the toxicologically relevant styrene formed during wheat beer brewing, different malting parameters, such as steeping temperature, germination temperature, withering and kilning temperatures applied during kiln-drying, and aeration rate, were evaluated for their suitability to reduce the content of cinnamic acid, the precursor of styrene, in malts of barley and wheat, responsible for the input of the undesired precursor into the brewing process. According to the results of the present study, higher steeping temperatures, higher germination temperatures, lower aeration rates, and lower withering temperatures during malting are beneficial for the overall reduction of cinnamic acid in wort produced with barley and wheat malts. Thereby, the withering temperature showed the highest impact among the investigated parameters, able to reduce the soluble cinnamic acid content in wort by up to 72%, followed by the germination temperature in combination with the aeration rate and the steeping temperature with reduction capacities of 52 and 16%, respectively. Additionally, a kilning temperature of 200 °C led to the absence of enzyme activities in dark malts, which might also be the main reason for the low phenolic acid contents found in the corresponding wort, finally causing the low concentrations of styrene but also to a certain extent of desired vinyl aromatics in dark wheat beers.

Download Full-text

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Journal of Food Quality ◽

10.1155/2017/8372854 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Lingyan Zhang ◽

Jieying Li ◽

Fei Han ◽

Zhansheng Ding ◽

Liuping Fan

Keyword(s):

Antioxidant Activity ◽

Cinnamic Acid ◽

Phenolic Acid ◽

Acid Content ◽

Phenolic Content ◽

Retention Rate ◽

Foxtail Millet ◽

Good Choice ◽

Total Phenolic ◽

The Mean

The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P< 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.

Download Full-text

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100103565 ◽

1988 ◽

Vol 46 ◽

pp. 300-301

Author(s):

C. S. Bricker ◽

S. R. Barnum ◽

B. Huang ◽

J. G. Jaworskl

Keyword(s):

Fatty Acid ◽

Light Intensity ◽

Acid Content ◽

Fatty Acid Content ◽

Anabaena Variabilis ◽

Chloroplast Envelope ◽

Major Constituent ◽

Filamentous Cyanobacterium ◽

Photosynthetic Membrane ◽

Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

Download Full-text