Table 6 Differentiation between some bioactive compounds in lyophilized extract of S. cerevisiae-fermented and non-fermented cinnamon
Compound | RT (min) | Non-fermented (μg/g) | Fermented (μg/g) | Conversion hypothesis | Biological activity | References | |
|---|---|---|---|---|---|---|---|
Decreased compounds | Gallic acid | 4.2 | 225.48 | 162.76 | Hydrolysis of gallic acid to form catechin | Antioxidant | Adhikari et al. 2021 |
Protocatechuic acid | 6.9 | 520.47 | 405.04 | It may be esterified | Protocatechuic esters has antioxidant activity higher than protocatechuic acid | Reis et al. 2010 | |
Increased compounds | p-hydroxybenzoic acid | 12 | 14.65 | 31.64 | Hydrolysis of benzoic acid to form p-hydroxybenzoic acid | Promotion of the expression of antioxidant enzymes o | Dvorackova et al. 2015 |
Gentisic acid | 10.1 | 40.30 | 53.66 | Hydrolysis of benzoic acid to form gentisic acid | Anti-inflammatory, and antigenotoxic | Abedi et al. 2020 | |
Cateachin | 24 | 29.40 | 46.92 | Hydrolysis of gallic acid to form catechin | Antioxidant | Rao and Gan, 2014; Fathima and Rao 2016 | |
Chlorogenic acid | 28 | 8.80 | 13.25 | Quinic acid, and caffeic acid formed chlorogenic acid | Antioxidant | ||
Caffeic acid | 40 | 7.02 | 7.13 | Hydrolysis of hydroxycinnamic acid to form caffeic acid | Antioxidant, and neuroprotective | Sakai and Tsukuba 2015 | |
Syringic acid | 33 | 55.25 | 64.59 | Degradation of lignin | Antioxidant | Srinivasulu et al. 2018 | |