Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 1, pp. 623-627
  • Published Online: 15 Mar 2020
  • Article Views: 175 | Article Download: 144
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Hasan Alnomani RM. Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique. Eurasia J Biosci. 2020;14(1), 623-627.

APA 6th edition
In-text citation: (Hasan Alnomani, 2020)
Reference: Hasan Alnomani, R. M. (2020). Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique. Eurasian Journal of Biosciences, 14(1), 623-627.

Chicago
In-text citation: (Hasan Alnomani, 2020)
Reference: Hasan Alnomani, Ruqayah Manoon. "Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 623-627.

Harvard
In-text citation: (Hasan Alnomani, 2020)
Reference: Hasan Alnomani, R. M. (2020). Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique. Eurasian Journal of Biosciences, 14(1), pp. 623-627.

MLA
In-text citation: (Hasan Alnomani, 2020)
Reference: Hasan Alnomani, Ruqayah Manoon "Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 623-627.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Hasan Alnomani RM. Profiling of phenolic compounds in the grains of the genus Secale L. using HPLC technique. Eurasia J Biosci. 2020;14(1):623-7.

Abstract

Background: Secale is an annual or perennial grasses from the Poaceae family represented in Iraq by three wild species, from which Rye (S.cereale) grew as a weed in Wheat fields. Rye represented a grain crop in the world used for different purposes such as alcoholic beverages, food, grazed forage. Methodology: This paper outlines the differences in concentrations of 10 different compounds determined by HPLC technique in three species of the genus Secale L. in Iraq. The content of most compounds are variable in the species. Results: High content of Gentisic acid are recorded in S.montanum Guss. and S.cereale while less content are observed for Luteolin-7-glucopyranoside. S.afghanicum (Vav.) Rozhev. reveals high content of Coumaric acid and less content of Anthocyanins. So the results indicate that the three species of the genus Secale represent a valuable source of biologically active constituents which can enhancing the separation of species by means of chemotaxonomic techniques. Conclusion: The situations of differences in concentrations of phenolic compounds play an important role in identification and separation between species studied which can be easily used as a chemotaxonomic tool.

References

  • Awika JM, Rooney LW, Waniska RD (2004) Properties of 3-deoxyanthocyanins from sorghum. J.Agric. Food Chem 52(14): 4388-4394.
  • Birhan M (2018) Effect of seed proportions on morphological characteristics of forage mixture in North Gondar, Ethiopia. Online Journal of Animal and Feed Research 8(1): 05-11.
  • Bor N, Gramineae. In Townsend C, Guest E, (1968) Flora of Iraq. Ministry of Agriculture 9: 258-262.
  • Călinoiu LF, Vodnar DC (2018) Whole grains and phenolic acids: a review on bioactivity, functionality, health benefits and bioavailability. Nutrients 10(11): 1615. doi: 10.3390/nu10111615.
  • Carmen J, Gutiérrez R, Armando J, Rosas P, Torres G, Ulises P (2018) Utilization of Fish and Mango Wastes on Biological Silage Production. Current Research in Agricultural Sciences, 5(1): 6-14.
  • Collins FW (1989) Oat phenolics: avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. J. Agric. Food Chem 37(1):.60-66.
  • Dykes L, Rooney LW (2007) Phenolic compounds in cereal grains and their health benefits. Cereal foods world 52(3): 105-111.
  • Fišteš A, Došenović T, Rakić D, Pajin B, Šereš Z, Simović S (2014) Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains. Acta Univ. Sapientiae, Alimentaria 7: 45-53.
  • Gous F (1989) Tannins and phenols in black sorghum. Ph.D. Dissertation, Texas A&M University, College Station, TX.
  • Grausgruber H, Scheiblauer J, Schönlechner R, Ruckenbauer P, Berghofer E (2004) Variability in chemical composition and biologically active constituents of cereals. Genetic variation for plant breeding: 23-26.
  • Hahn DH, Faubion JM, Rooney LW (1983) Sorghum phenolic acids, their high performance liquid chromatography separation and their relation to fungal resistance. Cereal Chem 60(4): 255-259.
  • Hahn DH, Rooney LW, Earp CF (1984) Tannins and phenols of sorghum. Cereal Foods Worls 29(12): 776-779.
  • Hansen HB, MØller B, Andersen SB, JØrgensen JR, Hansen A (2004) Grain characteristics, chemical composition, and functional properties of Rye (Secale cereale L.) as influenced by genotype and harvest year. Journal of Agricutural nd food chemistry 52(8): 2282-2291.
  • Ingle KP, Deshmukh AG, Padole DA, Dudhare MS, Mohari MP, Khelurkar VC (2017) Phytochemicals: extraction methods, identification and detection of bioactive compounds from plant extracts. Journal of Pharmacognosy and Phytochemistry 6(1): 32-36.
  • Jacobs DR, Marquart L, Kushi H (1998) Whole-grain intake and cancer: an expanded review and meta-analysis. Nutr. Cancer 30: 85-96.
  • Kan A (2015) Characterization of the fatty acid and mineral compositions of selected cereal cultivars from Turkey. Rec. Nat. Prod 9(1):124-134.
  • Kim KH, Tsao R, Yang R, Cui SW (2006) Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chem 95(3): 466-473.
  • Lim NHAS, Ariffn NF, Sam ARM, Shafaghat A, Keyvanfar A (2017) Effect of Recycled Homogeneous Ceramic Waste Aggregates on Water Absorption of Mortar. Journal of Environmental Treatment Techniques, 5(1): 34-37.
  • Liu RH (2007) Whole grain phytochemicals and health. J. Cereal Sci 46: 207-219.
  • Mattila P, Pihlava J-M, Hellström J (2005) Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. J. Agric. Food Chem 53(21): 8290-8295.
  • McDoungh CM, Rooney LW, Serna-Saldivar SO (2000) The millets Pages 177-201 in: Handbook of Cereal Science and Technology. K. Kulp and J.G. Ponte, J.R., eds. Marcel Dekker, Inc., New York.
  • McKeown NM, Meigs JB, Liu SM, Wilson PWF, Jacques PF (2002) Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study. Am. J. Clin. Nutr 76(2): 390-398.
  • Oelke EA, Oplinger ES, Bahri H, Durgan BR, Putnam DH, Doll JD, Kelling KA (1990) Rye. In: Alternative field crops manual. Univ. of Wisconsin-Extension and Univ. of Minnesota: 227-235.
  • Poutanen K, Katina K, Heiniö R-L (2014) Rye: In Bakery Products: Science and Technology. 2ed. Zhou, W., Hui, Y.H., Deleyn, I., Pagani, M.A., Rosell, C.M., Selman, J. and Thedthai, N. eds. John Wiley and Sons. Ltd: 75-86.
  • Rice-Evans CA, Miller NJ, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant SCi 2(152): 1360-1385.
  • Singh R (2016) Chemotaxonomy: A tool for plant classification. Journal of Medicinal Plants Studies 4(2): 90-93.
  • Sosulski F, Krzysztof K, Hogge L (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acid in cereal and potato flours. J. Agric. Food Chem 30(2): 337-340
  • Subba Rao MVSST, Muralikrishna G (2002) Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger mille (ragi, Eleusines coracana Indaf-15). J. Agric. Food Chem 50(4): 889-892.
  • Yao LH, Jian YM, Shi J, Tomás-Barberán FA, Datta N, Singanusong R, Chen SS (2004) Flavonoides in food and their health benefits. Plant Foods Hum. Nutr 59(3): 113-122.
  • Zhou Z, Robards K, Helliwell S, Blanchard C (2004) The distribution of phenolic acids in rice. Food Chem 87(3): 401-406
  • Zielinski H, Cegilinska A, Michalska A (2007) Antioxidant contents and properties as quality indices of rue cultivars. Food chem 104: 980-988.

License

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.