Analysis of Phenolic Acids in Barley by High-Performance Liquid Chromatography
- 21 August 2001
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (9), 4352-4358
- https://doi.org/10.1021/jf0013407
Abstract
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 α-amylase hydrolysis, and (d) acid plus α-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, α-amylase, and cellulase hydrolysis treatments might be applicable for release of more phenolic acids from barley. Keywords: Phenolic acids; benzoic acid; caffeic acid; barley; HPLCKeywords
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