Pectic arabinans in quinoa seeds (Chenopodium quinoa Willd.) are acylated with p-coumaric acid

Daniel Wefers, Catrin E. Tyl, Mirko Bunzel

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

A modified digestion method was used to hydrolyze large amounts of quinoa meal to study polysaccharide-bound phenolic acids. Besides the well-characterized oligosaccharide O-(2-O-trans-feruloyl-α-L-arabinofuranosyl)-(1→5)-L-arabinofuranose, O-(2-O-trans-coumaroyl-α-L-arabinofuranosyl)-(1→5)-L-arabinofuranose was isolated from the hydrolysate and identified by LC-MS, GC-MS, and NMR experiments. This study demonstrates for the first time that p-coumaric acid can be linked to pectic side chains of dicotyledonous plants.

Original languageEnglish (US)
Pages (from-to)401-404
Number of pages4
JournalCereal Chemistry
Volume92
Issue number4
DOIs
StatePublished - Jul 1 2015

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