Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt

@article{Friedrich2002IdentificationOA,
  title={Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt},
  author={W. Friedrich and R. Galensa},
  journal={European Food Research and Technology},
  year={2002},
  volume={214},
  pages={388-393}
}
Abstract. (2R,3S)-Catechin-7-O-β-D-glucopyranoside is isolated from barley (Hordeum vulgare L.) and malt for the first time. For identification, the glucoside was isolated from acetone-water extracts of malt by polyamide clean-up and semi-preparative HPLC. The structure was elucidated by various NMR techniques, fast atom bombardment mass spectrometry and UV and circular dichroism spectroscopy. The investigation of 20 different barley varieties and the corresponding malts by HPLC with UV and… Expand
Hordatine A β-D-glucopyranoside from ungerminated barley grains.
  • N. Kohyama, H. Ono
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2013
TLDR
Hordatine A β-D-glucopyranoside was isolated from ungerminated barley grains for the first time and identified by MS spectrometry and one- and two-dimensional NMR spectroscopy, suggesting that the compound is localized in the aleurone layer. Expand
Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography-ultraviolet detection-electrospray ionization mass spectrometry.
TLDR
Catechin and prodelphinidin B3 were respectively the major monomeric and dimeric flavan-3-ols and were shown to be the main contributor for the radical scavenging activity both for barley and malt. Expand
New flavanol O-glycosides in grape and wine.
TLDR
The presence of monomeric and dimeric flavan-3-ol monohexosides was investigated in grapes and wines and glucosylated monomers and the dimers were identified in all analyzed grape seed and several skin extracts at the different stages and in wines made from different varieties. Expand
A new flavanocoumarin from the root of Flemingia philippinensis
One new flavanocoumarin, flemicoumarin A (1) was isolated from the EtOAc-soluble partition of the root of Flemingia philippinensis, along with three known compounds, namelyExpand
Biotransformation of (+)-catechin by plant cultured cells of Eucalyptus perriniana
TLDR
The cultured cells of E. perriniana were found to be capable of glycosylation at the 5, 7-positions on the A ring and the 3′-position on the B ring of (+)-catechin. Expand
Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry
A simple and reliable method for the simultaneous determination of nine phenolic compounds in barley and malted barley was established, using liquid chromatography-diode array detection-electrosprayExpand
Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley (Hordeum vulgare) grain.
TLDR
Upon identification of phenolics in the other active fractions, the order of most potent contributors to observed antioxidant capacity of barley extract were, flavanols>flavonols (quercetin)>hydroxycinnamic acids (ferulic, caffeic, coumaric acids). Expand
Fate of polyphenols and antioxidant activity of barley throughout malting and brewing
Abstract Phenolic contents of barley and malt extracts and their corresponding antioxidant activities were investigated using a chromatographic online antioxidant detection system. Ethyl acetateExpand
A new flavan-3-ol lactone and other constituents from Euonymus alatus with inhibitory activities on α-glucosidase and differentiation of 3T3-L1 cells
TLDR
This is the first report about α-glucosidase and 3T3-L1 inhibitory activities of compounds 3, 7 and 8 and their structures were established on the basis of extensive 1D- and 2D-NMR experiments. Expand
Proanthocyanidins, anthocyanins and phenolic acids in food barleys of diverse origin
Phytochemicals found in grains complement those found in fruits and vegetables. These phytochemicals, though minor compounds, contribute to the antioxidant properties which are related to the healthExpand
...
1
2
3
4
5
...

References

SHOWING 1-4 OF 4 REFERENCES
Flavans and proanthocyanidins
Haslam’s previous accounts of this area of flavonoid chemistry (Haslam, 1975, 1982a) eloquently summarized the historical developments in the chemistry and biochemistry of this important and complexExpand
NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY IN THE STUDY OF MONO‐ AND OLIGOSACCHARIDES
Publisher Summary This chapter deals with the use of nuclear magnetic resonance (NMR) spectroscopy in the study of mono– and oligosaccharides. The importance of NMR spectroscopy in the study ofExpand
Malt and Hop Flavanoids in Pilsner Beer