Relevance, structure and analysis of ferulic acid in maize cell walls

Research output: Contribution to journalReview article

29 Citations (Scopus)

Abstract

Phenolic compounds in foods have been widely studied due to their health benefits. In cereals, phenolic compounds are extensively linked to cell wall polysaccharides, mainly arabinoxylans, which cross-link with each other and with other cell wall components. In maize, ferulic acid is the phenolic acid present in the highest concentration, forming ferulic acid dehydrodimers, trimers and tetramers. The cross-linking of polysaccharides is important for the cell wall structure and growth, and may protect against pathogen invasion. In addition to the importance for maize physiology, ferulic acid has been recognized as an important chemical structure with a wide range of health benefits when consumed in a diet rich in fibre. This review paper presents the different ways ferulic acid can be present in maize, the importance of ferulic acid derivatives and the methodologies that can be used for their analysis.

Original languageEnglish
Pages (from-to)360-378
Number of pages19
JournalFood Chemistry
Volume246
DOIs
Publication statusPublished - 25 Apr 2018

Keywords

  • Arabinoxylans
  • Cross-linking
  • Ferulic acid
  • Maize
  • Phenolic acids
  • Zea mays

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