Antioxidant Potential of Ferulic Acid

Volatile lipid oxidation products.

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage. There are several pathways involved in volatile biosynthesis starting from lipids, amino acids, terpenoids and carotenoids. Once the basic skeletons are produced via these pathways, the diversity of volatiles is achieved via additional modification reactions such as acylation, methylation, oxidation/reduction and cyclic ring closure. In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. We anticipate that this review would provide some critical information for profound research on fruit aroma components and their manipulation during development and storage.

https://www.mdpi.com/1420-3049/18/7/8200/pdf

Advances in Fruit Aroma Volatile Research

Phenolic acid compounds seem to be universally distributed in plants. They have been the subject of a great number of chemical, biological, agricultural, and medical studies. Hydroxycinnamic acid compounds occur most frequently as simple esters with hydroxy carboxylic acids or glucose, while the hydroxybenzoic acid compounds are present mainly in the form of glucosides. Furthermore, phenolic acids may occur in food plants as esters or glycosides conjugated with other natural compounds such as flavonoids, alcohols, hydroxyfatty acids, sterols, and glucosides. Also, hydroxycinnamic acid amides appear to be common constituents. The occurrence of the different natural phenolic acid compounds in foods is reviewed, and data of the content in fruit, vegetables, and spices are given. The distribution of the main phenolic acid compounds in food plants as well as their changes during development and maturation of fruits are considered. Furthermore, the hydroxycinnamic acids bound to cell wall polymers, the phenolic...

Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.

The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis-Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed food. The discovery that non-enzymatic conversions also occur in organisms led to intensive investigation of the pathophysiological significance of the Maillard reaction in diabetes and ageing processes. Dietary Maillard products are discussed as "glycotoxins" and thus as a nutritional risk, but also increasingly with regard to positive effects in the human body. In this Review we give an overview of the most important discoveries in Maillard research since it was first described and show that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.

Baking, ageing, diabetes: a short history of the Maillard reaction.

Unusual components of fruit and wine aroma from interspecific hybrid grape varieties. I. The strawberry trait.

Das Aroma intakter Fruchte wird nach unseren Feststellungen bei der Zerstorung des Zellverbandes ohne Inhibierung der fruchteigenen Enzyme stark verandert. Aufarbeitungen zur Isolierung der „naturlichen” Aromastoffe wurden deshalb „inhibierend” vorgenommen. In Anbetracht unserer Befunde, wonach die verschiedenen Aromakomponenten einer Frucht im Verlauf ihrer Vegetation mengenmasig verandert werden, waren Methoden auszuarbeiten, die quantitative Vergleiche der wesentlichen Aromakomponenten zwischen Fruchten gleicher und verschiedener Sorten ermoglichen. Diese methodischen Voraussetzungen konnten durch Ausarbeitung standardisierbarer Aufarbeitungs-, Konzentrierungs-, Trenn- und Nachweismethoden erfullt werden. Damit war die Grundlage zur Untersuchung der Biogenese pflanzlicher Aromastoffe geschaffen.

Über die Biogenese von Aromastoffen bei Pflanzen und Früchten IV. Mitteilung Bildung der Aromastoffe des Apfels im Verlauf des Wachstums und bei der Lagerung

Bei Haferenzym-Linolsaure-Incubationen wird durch Lipoxygenasekatalyse stark uberwiegend die 9-Hydroperoxyoctadecadiensaure (9-LHPO) gebildet. Daneben entsteht ein vergleichsweise geringer Anteil an 13-LHPO. Der sich anschliesende enzymatische (Lipoperoxidase, Isomerase) und nicht-enzymatische Abbau der beiden Hydroperoxide fuhrt zu einem hohen Anteil der aus der 9-LHPO gebildeten 9-Hydroxy-cis,trans-octadecadiensaure, 9-Hydroxy-cis-12,13-epoxy-trans-10-octadecensdure und 9, 12, 13-Trihydroxy-trans-10-octadecensaure.

Über die Bildung und den Abbau von Linolsäurehydroperoxiden in Cerealien Quantitative Bestimmung der Reaktionsprodukte

Eine Vergroserung des Verhaltnisses von Oberflache zu Volumen durch Macerationsenzyme bei Erdbeer- und Bananenfruchten fuhrt nicht zu einem Anstieg der fur die Aromabiosynthese verantwortlichen metabolischen Aktivitaten. Werden Erdbeersegmente unter spezifischen Bedingungen mit exogenen kurzkettigen Fettsauren versorgt, tritt ein kontinuierlicher Konzentrationsanstieg bei verschiedenen fruchttypischen Aromakomponenten auf, der mehr als 36 Std andauert. Bei Erdbeermaceraten ist die Biosynthese der Methylester verschiedener geradkettiger Fettsauren (C12–C18) die wichtigste gaschromatographisch nachweisbare Veranderung nach Zugabe der genannten Precursoren. Bei Bananenpulpe fuhrt dieselbe Macerationsmethode zu Homogenaten, deren Estergehalte einige Std konstant bleiben. Ein Teil der Befunde spricht dafur, das der enzymatischen Zerkleinerung der Fruchtgewebe eine wundinduzierte Reorganisation des Stoffwechsels folgt, wobei die prinzipielle Fahigkeit zur Carboxylesterbildung mehr als vier Tage erhalten bleibt.

Über die Biogenese von Aromastoffen bei Pflanzen und Früchten

In einer groseren Zahl frischer deutscher Gemusearten wurde der Gehalt an einzelnen Hydroxyzimtsauren (p-Cumarsaure, Ferulasaure, Kaffeesaure) festgestellt. Diese Sauren kommen nicht frei, sondern in gebundener Form in recht unterschiedlichen Mengen — meist unter 10 mg/100 g — vor. Nur in Kopfsalat, Endivien, Feldsalat und Mohrenblattern wurden uber etwa 50 mg Kaffeesaure/100 g aufgefunden. Sinapinsaure war nur in den Kohlarten enthalten.

Über das Vorkommen der Hydroxyzimtsäuren im Gemüse

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