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sinapic acid/mayi
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Influence of Agricultural Management on Phytochemicals of Colored Corn Genotypes ( Zea mays L.). Part 1: Nitrogen Fertilization.
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In this study, the influence of nitrogen (N) fertilization (170 versus 300 kg of N/ha) on the content of bioactive compounds of whole-meal flour of 10 different colored corn genotypes was investigated. Considerable differences in antioxidant capacity and phytochemical concentrations were observed
Free phenols in maize pith and their relationship with resistance to Sesamia nonagrioides (Lepidoptera: Noctuidae) attack.
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The stem borer Sesamia nonagrioides (Lefèbvre) is the most important insect pest of maize, Zea mays L., in northwestern Spain. Among the metabolites present in maize, phenolic compounds could play an important role in resistance. The objective of this work was to determine whether a relationship
Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners
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Background: Knowledge of the bioactive content of sweet sorghum syrups compared to other common food-grade syrups, will expand their utilisation as a food source. Total phenolic content (TPC), phenolics evaluated by high pressure liquid
Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
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The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa),
Extracellular cross-linking of xylan and xyloglucan in maize cell-suspension cultures: the role of oxidative phenolic coupling.
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Cell-suspension cultures of maize ( Zea mays L.) released soluble extracellular polysaccharides (SEPs) into their medium. Some or all of the SEPs had feruloyl ester groups. Pulse-labelling with [(3)H]arabinose was used to monitor changes in the SEPs' M(r) (estimated by gel-permeation chromatography)
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