Ferulic Acid, Methyl Ferulate, and Ferulic Acid Glucopyranosyl Ester Isolated from Cultured Cells of Phytolacca americana
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Extraction of Ferulic Acid from Agro-industrial Wastes and Evaluation of Bioconversion of Ferulic Acid to Vanillin by Streptomyces Setonii
Several agro-industrial wastes (as chestnut and pistachio shells, grass, leaf fruit, vine leaf, and, red and white grape stems) were evaluated to ferulic acid extraction. The chemical analysis of these raw materials shows a high content of xylan in pistachio shells (33%), following the biorefinery concept, this fraction can be used in xylitol manufacture. The lignocellulosic materials were subm...
متن کاملA new ferulic acid ester and other constituents from Tamarix nilotica leaves.
Phytochemical investigation of the leaves of Tamarix nilotica (Tamaricaceae) has led to isolation of methyl ferulate 3-O-sulphate (1) for the first time from natural sources. In addition, coniferyl alcohol 4-O-sulphate (2), kaempferol 4'-methyl ether (3), tamarixetin (4) and quercetin 3-O-beta-D-glucupyranuronide (5) were isolated from the n-butanol soluble fraction of the extract. The pentacyc...
متن کاملSpecificity of ferulic acid (feruloyl) esterases.
Specificity of ferulic acid (feruloyl) esterases G. Williamson’, C. B. Faulds and P. A. Kroon Biochemistry Department, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, U.K. 205 moyl esters (manifest as a K,,, of between lop6 Feruloyl esterases are a subclass of the carboxylic ester hydrolases (EC 3.1.1.1) which hydrolyse ester linkages between hydroxycinnamates and su...
متن کاملFerulic Acid in Cereals – a Review
Boz H. (2015): Ferulic acid in cereals – a review. Czech J. Food Sci., 33: 1–7. Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic c...
متن کاملRelease of the bioactive compound, ferulic acid, from malt extracts.
During the brewing process, lipid oxidation can lead to undesirable flavours in beer [I]. Naturally occuring phenols in malt (germinated barley) have proven their effectiveness as antioxidants [2]. Ferulic acid (4-hydroxy-3methoxy cinnamic acid) is the most abundant phenolic acid in barley. It acccounts for 0.14% of dry matter in barley grains 131, and it is mainly esterified to arabinofuranosy...
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ژورنال
عنوان ژورنال: Natural Product Communications
سال: 2018
ISSN: 1934-578X,1555-9475
DOI: 10.1177/1934578x1801300120