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Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity

European Food Research and Technology volume 234, pages 535–542 (2012)Cite this article

Abstract

This study identified phenolic compounds from mustard seed meal and characterized their antibacterial activity. Phenolic compounds were extracted from defatted Oriental mustard (Brassica juncea L.) seed meal and characterized using ultra-high-performance liquid chromatography with diode array and electrospray ionization-mass spectrometric detection (UHPLC-DAD-ESI-MSn). Sinapic acid and several sinapoyl conjugates were identified based on retention time, UV spectra, MS fragmentation pattern, and by comparison with the authentic sinapic acid reference substance. The crude extract and a purified phenolic fraction exhibited selective antibacterial effects against Gram-negative and Gram-positive spoilage bacteria including Staphylococcus aureus and Listeria monocytogenes; Lactobacillus plantarum was resistant. After alkaline hydrolysis, only sinapic acid could be detected, enabling quantification with the authentic reference substance. Alkaline hydrolysis released 2.66 ± 0.00 mg sinapic acid g−1 dry matter defatted mustard seed meal. Minimum inhibitory concentrations of the hydrolyzed extract against Bacillus subtilis, Escherichia coli, L. monocytogenes, Pseudomonas fluorescens, and S. aureus were 0.1 g L−1 or less. Growth of L. plantarum remained unaffected. Sinapic acid and sinapoyl esters are generally found in members of the Brassicaceae family. Methods for their fast identification will be useful in chemotaxonomic studies. The release of sinapic acid after alkaline hydrolysis not only allows for the quantification using the reference substances but also facilitates the standardization of the antibacterial activity of plant extracts for use as food preservative.

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Acknowledgments

We thank Biofume Technologies Inc. (Saskatoon, SK, Canada) for providing mustard samples. The National Sciences and Engineering Research Council of Canada, NSERC, is acknowledged for funding. A.S. and M.G.G. acknowledge funding from the Canada Research Chair Program.

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Author notes

  1. Andreas Schieber

    Present address: Institut für Universität Bonn, Institut für Ernährungs- und Lebensmittelwissenschaften, Universität Bonn, Römerstrasse 16, 53117, Bonn, Germany

Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada

    Christina Engels, Andreas Schieber & Michael G. Gänzle

Authors
  1. Christina Engels
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  2. Andreas Schieber
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  3. Michael G. Gänzle
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Correspondence to Michael G. Gänzle.

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Engels, C., Schieber, A. & Gänzle, M.G. Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity. Eur Food Res Technol 234, 535–542 (2012). https://doi.org/10.1007/s00217-012-1669-z

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  • DOI: https://doi.org/10.1007/s00217-012-1669-z

Keywords

  • Mustard seeds
  • Sinapic acid
  • Antibacterial phenolic compounds
  • Lactobacillus
  • Escherichia coli
  • UHPLC