Sinapic acid choline ester

Sinapine, 2-[[3A4-Hydroxy-3,5-dimelhoxyphen-y()-I -oxo-2 >ropenyi]oxy]-N,N,N-trimethylethanaminium sinapic acid choline ester. [C 4HMNOJ+ mol wt 310.38. From black mustard seeds, the seeds of Brasska nigra Koch, Cruciferae. Extraction procedure Remsen, Coale. Am. 

Sinapine, a choline ester of sinapic acid (Figure 10 was identified in yellow, brown, and oriental mustard Tins compound, 3,5-dimethoxy hydroxy cinnamoy) choline, is common in the Brassica group Researchers have shown that although sinapine is the positive ion to sinalbin, the glucosinolatc and phenolic choline ester contents are not correlated with one another (7). For this reason sinapine is seen in both brown... 

Cis- and trans-sinapine (the choline ester of sinapic acid), sinapic acid, sinapoyl glucose, Kaempferol-sinapoyl-trihexoside 1 -0-P-D-glucopyranosyl sinapate, Sinapoyl-hexoside, Disinapoyl hexoside, trisinapoyl-dihexoside and sinapoyl conjugate... 

Some eggs may have an unusual or unacceptable odour or taste, although their appearance is normal. The cause may be age (they are past their best ), high storage temperatures, or poor storage conditions, resulting in fishy or other undesirable flavours. The fishy off-flavour, more common in brown-shelled eggs, is caused by the presence of trimethylamine that is produced by microbial decomposition of choline when hens are fed excessive amounts of fishmeals or fish oils and rapeseed and mustard meals. In the case of oilseed meals, trimethylamine arises from sinapine, an ester of choline with sinapic acid. In most breeds of hens, trimethylamine is enzymatically oxidised to odourless trimethylamine oxide, which is excreted from the body. 

Sinapic acid, an important hydroxydnnamic acid is the most significant phenolic compound in rapeseed and forms 70.2-85.4% of free phenolic adds in defatted canola meals. Esterified forms of these phenolic acids constitnte abont 99% of total phenolics in rapeseed flour of which the sinapine, the choline ester of sinapic acid, is the main ester. A phenolic glucoside namely glucopyranosyl sinapate is also reported in canola (Amarowicz and Shahidi, 1994). Figure 2.1 shows the structures of sinapic acid, sinapine and glucopyranosyl sinapate. 

The main phenolic compounds of rapeseed meal are commonly sinapic acid (Figure 15.3a) and its derivatives—sinapine the choline ester of sinapic acid (Figure 15.3b), or as the glucosidic ester, glucopyranosyl sinapate. About 80-90% of all the phe-nolics in the meal are sinapic acid esters (SAEs) as discussed earlier. Thus, 70% methanolic rapeseed meal extracts of the meal have been classified into free-pheno-lics, esterifled phenolics and released-phenolics according to Krygier et al. (1982). Krygier et al. (1982) extracted free and esterified phenolics, which were methanol soluble and demonstrated that only a small fraction of the total phenolic compounds of rapeseed occurs as free sinapic acid (Koski et al., 2002 Vuorela et al., 2003). 

While the main phenolic compounds of olive oil, hydroxytyrosol and oleuropein, give the oil its bitter and pungent taste, the major phenolic compounds in canola seeds are esterified phenolic acids. The main component of the latter is sinapine, the choline-ester of sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid) (Krygier et al., 1982). Some free phenolic compounds of about 15% are also present with... 

Acetylcholine is found in foods of animal origin. In some plants, such as rape seed, choline is found in the form of various phenoHc acid esters, especially in sinapic (4-hydroxy-3,5-dimethoxycinnamic) acid esters, which are trivially called sinapine (see Section 8.2.7.1.1). 

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