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p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

Boz, Hüseyin·2015·International Journal of Food Science & Technology

Abstract

Summary: Coumaric acid is a hydroxy derivative of cinnamic acid and naturally occurs in three isomers (ortho‐, meta‐ and para‐); p‐coumaric acid is one of the most commonly occurring isomer in nature. p‐coumaric acid, classified as a phytochemical and nutraceutical, is found in various edible plants, such as carrots, tomatoes and cereals. p‐coumaric acid (4‐hydroxy‐cinnamic acid) occurs widely in the cell walls of graminaceous plants. It decreases low‐density lipoprotein (LDL) peroxidation, shows antioxidant and antimicrobial activities and plays an important role in human health. It is found in the endosperm of kernels at a limited level; however, the amount of p‐coumaric acid increases significantly in peripheral tissues. In terms of cereal types, it appears that pericarp fractions in barley, wheat, oat and corn are the fractions richest in p‐coumaric acid. It is both a good antioxidant and a good antimicrobial; therefore, it is natural alternative instead of synthetic additives, nowadays.

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Metadata

Authors
Boz, H.
Venue
International Journal of Food Science & Technology
Published
2015-07-31
Volume
50
Issue
11
Pages
2323-2328
ISSN
  • 0950-5423 (ISSN-L)
  • 1365-2621
OpenAlex
W1908344086
Cited by
234
References
2
FWCI
2.32
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects. https://app.cochat.ai/papers/10.1111/ijfs.12898
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Boz, H. (2015). p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.12898

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