Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 49, Issue 9, Pages 4352-4358Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0013407
Keywords
phenolic acids; benzoic acid; caffeic acid; barley; HPLC
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Phenolic acids from 30 barley varieties (combination of hulled/hulless/two-row/six-row/regular/waxy) were investigated by HPLC following four different sample treatments: (a) simple hot water extraction, (b) extraction after acid hydrolysis, (c) acid plus alpha -amylase hydrolysis, and (d) acid plus alpha -amylase plus cellulase hydrolysis treatments. The benzoic acid (p-hydroxybenzoic, vanillic, and protocatechuic acids) and cinnamic acid derivatives (coumaric, caffeic, ferulic, and chlorogenic acids) were identified, and some of the phenolic acids were quantified after each above-mentioned treatment. The data indicated that a combination of sequential acid, alpha -amylase, and cellulase hydrolysis treatments might be applicable for release of more phenolic acids from barley.
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