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Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures.
J Agric Food Chem. 2001 Mar; 49(3):1455-63.JA

Abstract

The antioxidant effects of water extracts of roasted barley (WERB) were investigated under different roasting temperatures and compared with those of the water extracts of unroasted barley (WEUB). It was found that the Maillard reaction products increased upon increasing the roasting temperatures. Both WERB and WEUB exhibited significant antioxidant activities in linoleic acid and liposome model systems. Although WERB and WEUB afforded considerable protection against the damage of deoxyribose and proteins, the antioxidant efficiency of roasted samples was weaker than that of unroasted samples because of the reduction of antioxidant components (catechin, tocopherol, and lutein) with increasing roasting temperature. Unroasted samples were more effective in reducing power, quenching free radical, hydroxyl radical, and chelating iron than the roasted samples. The different antioxidant activity among roasted and unroasted barley samples may be partly attributed to the changes in catechin, tocopherol, and lutein contents.

Authors+Show Affiliations

Department of Food Health, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-te Hsiang, Tainan Hsien, Taiwan, Republic of China. ipdduh@mail.chna.edu.twNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11312880

Citation

Duh, P D., et al. "Antioxidant Effects of Water Extracts From Barley (Hordeum Vulgare L.) Prepared Under Different Roasting Temperatures." Journal of Agricultural and Food Chemistry, vol. 49, no. 3, 2001, pp. 1455-63.
Duh PD, Yen GC, Yen WJ, et al. Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. J Agric Food Chem. 2001;49(3):1455-63.
Duh, P. D., Yen, G. C., Yen, W. J., & Chang, L. W. (2001). Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. Journal of Agricultural and Food Chemistry, 49(3), 1455-63.
Duh PD, et al. Antioxidant Effects of Water Extracts From Barley (Hordeum Vulgare L.) Prepared Under Different Roasting Temperatures. J Agric Food Chem. 2001;49(3):1455-63. PubMed PMID: 11312880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. AU - Duh,P D, AU - Yen,G C, AU - Yen,W J, AU - Chang,L W, PY - 2001/4/21/pubmed PY - 2001/6/22/medline PY - 2001/4/21/entrez SP - 1455 EP - 63 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 3 N2 - The antioxidant effects of water extracts of roasted barley (WERB) were investigated under different roasting temperatures and compared with those of the water extracts of unroasted barley (WEUB). It was found that the Maillard reaction products increased upon increasing the roasting temperatures. Both WERB and WEUB exhibited significant antioxidant activities in linoleic acid and liposome model systems. Although WERB and WEUB afforded considerable protection against the damage of deoxyribose and proteins, the antioxidant efficiency of roasted samples was weaker than that of unroasted samples because of the reduction of antioxidant components (catechin, tocopherol, and lutein) with increasing roasting temperature. Unroasted samples were more effective in reducing power, quenching free radical, hydroxyl radical, and chelating iron than the roasted samples. The different antioxidant activity among roasted and unroasted barley samples may be partly attributed to the changes in catechin, tocopherol, and lutein contents. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11312880/Antioxidant_effects_of_water_extracts_from_barley__Hordeum_vulgare_L___prepared_under_different_roasting_temperatures_ L2 - https://doi.org/10.1021/jf000882l DB - PRIME DP - Unbound Medicine ER -