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

By Christina Engels, Andreas Schieber, M. Gänzle. European Food Research and Technology, 2012

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Phytochemistry and biological activity of mustard (Brassica juncea): a review (2020, unknown): “…oxalic acid dihydrate) (Harbaum et al., 2008b), 80% methanol and distilled water (S.Y. Park et al., 2017), 50% acetonitrile (CH 3 CN) (Oh, Kim et al., 2016), 70% methanol (Thiyam et al., 2006), acetone/0.1% formic acid (80: 20, v/v) or methanol/0.1% formic acid (80:20, v/v) (Engels et al., 2012).”
Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models (2019, background): “The in vitro antibacterial activity against pathogenic bacteria of phenolic (cinnamic or benzoic) acids was already reported in the literature, especially for sinapinic acid (Engels et al., 2012) and for gallic and ferulic acids (Borges et al., 2013).”