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Titolo:
VARIABILITY IN DEHYDRODIFERULIC ACID COMPOSITION OF DURUM-WHEAT (TRITICUM-DURUM DESF.) AND DISTRIBUTION IN MILLING FRACTIONS
Autore:
LEMPEREUR I; SURGET A; ROUAU X;
Indirizzi:
INRA,UNITE TECHNOL CEREALES & AGROPOLYMERES,2 PL VIALA F-34060 MONTPELLIER 1 FRANCE
Titolo Testata:
Journal of cereal science (Print)
fascicolo: 3, volume: 28, anno: 1998,
pagine: 251 - 258
SICI:
0733-5210(1998)28:3<251:VIDACO>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHINESE WATER CHESTNUT; CELL-WALLS; DIFERULIC ACID; PHENOLIC-ACIDS; TEXTURE; IDENTIFICATION; DEHYDRODIMERS; ARABINOXYLAN;
Keywords:
DURUM WHEAT; FERULIC ACID; DEHYDRODIFERULIC ACID; MILLING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
21
Recensione:
Indirizzi per estratti:
Citazione:
I. Lempereur et al., "VARIABILITY IN DEHYDRODIFERULIC ACID COMPOSITION OF DURUM-WHEAT (TRITICUM-DURUM DESF.) AND DISTRIBUTION IN MILLING FRACTIONS", Journal of cereal science (Print), 28(3), 1998, pp. 251-258

Abstract

The dehydrodiferulic acid content of different common and durum wheatgrains and milling fractions was determined by an HPLC procedure. The8-O-4', 5-8' benzofuran, 5-8' and 5-5' dehydrodimers were identified in all samples studied and occurred in decreasing relative amounts, respectively. Durum wheats were twice as concentrated in dimers as common wheats. An important genetic variation for dehydrodiferulic acid content was shown within durum wheat grains, whereas the agronomic conditions had no effect. There was 10 to 20 times more dehydrodiferulic acids in external layers (aleurone, bran) than in the starchy endosperm of durum wheat grains. The content and composition in dimers of the inner endosperm did not vary according to genotypes and cultivation conditions. The ratio of dehydrodimers to monomers of ferulic acid which represented an index of dimerisation, was 1.6 times higher in the external layers of the grain than in the endosperm. No relation was found, however, between the degree of ferulic acid dimerisation and the milling behaviour of durum wheat grains. (C) 1998 Academic Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 06:35:54