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Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions

¹Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. ²Department of Human Ecology, Faculty of Science, Chancellor College, University of Malawi, P.O. Box 280, Zomba, Malawi. ³Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. ⁴Corresponding author. Phone: (204) 474-8214. Fax: (204) 474-7630. E-mail: Trust.Beta@umanitoba.ca

The phenolic acid composition and concentration of four manually separated fractions (pericarp, aleurone layer, germ, and endosperm fractions) as well as whole grains of yellow corn, wheat, barley, and oats were analyzed by HPLC-MS/MS following microwave-assisted alkaline aqueous extraction. Phenolic acid compositions in whole grains and their fractions were similar, with minor differences among the grain fractions. Significant differences (P < 0.05), however, were observed in phenolic acid concentrations among cereal types, within cereal varieties, and among grain fractions, with yellow corn exhibiting the highest values. The concentrations of p-coumaric and syringic acid in the pericarp were 10- to 15-fold and 6- to 10-fold higher, respectively, in yellow corn than in wheat, barley, and oats. In the aleurone layer, sinapic and vanillic acids in yellow corn were about 8- and 30-fold more than in wheat. The germ fraction of wheat had 1.8 times more syringic acid than yellow corn germ. Grain fractions, excluding endosperm, had enhanced levels of phenolic acids compared with whole grain. Sinapic acid was more concentrated in the pericarp and germ of wheat, whereas isoferulic acid was concentrated in the germ of purple barley. Syringic and vanillic acids were concentrated in the pericarp and sinapic acid in the aleurone layer of yellow corn. These findings are important in understanding the composition and distribution of phenolic acids, and they act as a guide in identification of grain fractions for use as food ingredients. In addition, yellow corn fractions (aleurone and pericarp) may be potential alternative phenolic-rich functional food ingredients in grain-based food products.