Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1542-1548Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.01.059
Keywords
Flax shives; Wheat bran; Corn bran; Phenolics; Ferulic acid; Vanillin; Bioactives; Extraction; Separation; Alkaline hydrolysis; Pressurised low-polarity water; PLPW; Pressurised aqueous ethanol
Funding
- Agricultural Bioproducts Innovation Program (ABIP) of Agriculture
- Agri-Food Canada and to the Canadian Biomass Innovation Network program (CBIN)
Ask authors/readers for more resources
Extraction of ferulic acid and vanillin from flax shives, wheat bran and corn bran were carried out using two extraction methods, non-pressurised alkaline hydrolysis (0.5 M NaOH) and pressurised solvents (0.5 M NaOH, water, ethanol and ammonia). There were no differences in the content of products extracted with non-pressurised and pressurised 0.5 M NaOH solution yielding mostly ferulic acid, p-coumaric acid and small amounts of vanillin. Pressurised low-polarity water (PLPW), pressurised aqueous ethanol (PAE) and pressurised aqueous ammonia (PAA) were efficient in the one-step production of vanillin from ferulic acid in flax shives (guaiacyl-rich), wheat bran and corn bran (ferulic acid-rich). Vanillin was produced from the bound-ferulic acid via cleavage of the aliphatic double bond under the pressurised conditions. Higher content of ferulic acid in the corn bran yielded higher amounts of vanillin compared to wheat bran and flax shives. A simple and efficient purification procedure for ferulic acid from the alkaline extracts is presented. This procedure exploits the solubility of ferulic acid at different ethanol concentrations. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available