期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 50, 期 11, 页码 2323-2328出版社
WILEY
DOI: 10.1111/ijfs.12898
关键词
Antimicrobial effect; antioxidant effect; p-coumaric acid; phenolic acid
Coumaric acid is a hydroxy derivative of cinnamic acid and naturally occurs in three isomers (ortho-, meta- and para-); p-coumaric acid is one of the most commonly occurring isomer in nature. p-coumaric acid, classified as a phytochemical and nutraceutical, is found in various edible plants, such as carrots, tomatoes and cereals. p-coumaric acid (4-hydroxy-cinnamic acid) occurs widely in the cell walls of graminaceous plants. It decreases low-density lipoprotein (LDL) peroxidation, shows antioxidant and antimicrobial activities and plays an important role in human health. It is found in the endosperm of kernels at a limited level; however, the amount of p-coumaric acid increases significantly in peripheral tissues. In terms of cereal types, it appears that pericarp fractions in barley, wheat, oat and corn are the fractions richest in p-coumaric acid. It is both a good antioxidant and a good antimicrobial; therefore, it is natural alternative instead of synthetic additives, nowadays.
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