Barley vanillic acid

Increased levels of nitrogen and phosphorous reduced the Inhibition of barley (Hordeum vulgare L.) growth caused by -coumaric and vanillic acids (8a). Although other explanations are possible, these effects of fertilizers suggest that Inhibition of mineral absorption was responsible for the observed Inhibition of growth. 

White wines contain less HBAs than red wines, namely 16-46 and 65-126 mg/1 for white and red Californian wines [8]. Barley contains vanillic acid (6-17 mg/kg) and syringic acid (1-22 mg/kg), and both are found in malt (12 mg/kg each) and hops (59 and 30 mg/kg). These two acids are found in stout, ale and lager beers in the range from 0-2 mg/1) accompanied by gallic, protocatechuic and 4-HBA (0.1-1.8 mg/1 each) [9]. 

An HPLC method using a 90-min binary gradient with (a) acidified water, pH 2.4, and (b) acetonitrile on an Adsorbosphere C]8, 3-/zl cartridge (Alltech) was also developed for pheno-lics in barley (127). Seven phenolic compounds, including vanillic acid, p-coumaric acid, ferulic acid, and their derivatives, were separated by HPLC after alkaline hydrolysis in order to evaluate the role of bound phenolic acids in their antioxidant activity in beer. In this method, cis and trans isomers of p-coumaric and ferulic acids are quantified by HPLC, although cls-p-coumaric acid was not well separated from its trans isomer in this analysis. 

---