Association of non‐starch polysaccharides and ferulic acid in grain amaranth (Amaranthus caudatus L.) dietary fiber
Authors:
- 30 May 2005
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 49 (6) , 551-559
Abstract
The association of ferulic acid, an alkali‐extractable phenolic acid in amaranth (Amaranthus caudatus L., Amaranthaceae) insoluble fiber (trans‐ferulic acid: 620 μg·g–1, cis‐ferulic acid: 203 μg·g–1), and non‐starch polysaccharides was investigated. Enzymatic hydrolysis of insoluble amaranth fiber released several feruloylated oligosaccharides that were separated using Sephadex LH‐20‐chromatography and reversed phase‐high performance liquid chromatography (RP‐HPLC). Three compounds were unambiguously identified: O‐(6‐O‐trans‐feruloyl‐β‐D‐galactopyranosyl)‐(1→4)‐D‐galactopyranose, O‐(2‐O‐trans‐feruloyl‐α‐L‐arabinofuranosyl)‐(1→5)‐L‐arabinofuranose, and O‐α‐L‐arabinofuranosyl‐(1→3)‐O‐(2‐O‐trans‐feruloyl‐α‐L‐arabinofuranosyl)‐(1→5)‐L‐arabinofuranose. These feruloylated oligosaccharides show that ferulic acid is predominantly bound to pectic arabinans and galactans in amaranth insoluble fiber. 5‐O‐trans‐Feruloyl‐L‐arabinofuranose was the only compound isolated in pure form from an acid hydrolyzate. This compound may have its origin from pectic arabinans but also from arabinoxylans.Keywords
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