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Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley.
J Agric Food Chem. 2006 Feb 22; 54(4):1209-16.JA

Abstract

The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH* assay and the linoleic acid-beta-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids. Conversely, roasted barley yielded strong antioxidant components that are able to efficiently scavenge free radicals in any system used. The results show that the barley grain roasting process induces the formation of soluble Maillard reaction products with powerful antiradical activity. From roasted barley solution (barley coffee) was isolated a brown high molecular mass melanoidinic component, resistant to acidic hydrolysis, that is responsible for most of the barley coffee antioxidant activity in the biosystem.

Authors+Show Affiliations

Department of Pharmaceutical Chemistry, School of Pharmacy, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16478238

Citation

Papetti, Adele, et al. "Isolation of an in Vitro and Ex Vivo Antiradical Melanoidin From Roasted Barley." Journal of Agricultural and Food Chemistry, vol. 54, no. 4, 2006, pp. 1209-16.
Papetti A, Daglia M, Aceti C, et al. Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley. J Agric Food Chem. 2006;54(4):1209-16.
Papetti, A., Daglia, M., Aceti, C., Quaglia, M., Gregotti, C., & Gazzani, G. (2006). Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley. Journal of Agricultural and Food Chemistry, 54(4), 1209-16.
Papetti A, et al. Isolation of an in Vitro and Ex Vivo Antiradical Melanoidin From Roasted Barley. J Agric Food Chem. 2006 Feb 22;54(4):1209-16. PubMed PMID: 16478238.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley. AU - Papetti,Adele, AU - Daglia,Maria, AU - Aceti,Camilla, AU - Quaglia,Milena, AU - Gregotti,Cesarina, AU - Gazzani,Gabriella, PY - 2006/2/16/pubmed PY - 2006/4/7/medline PY - 2006/2/16/entrez SP - 1209 EP - 16 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 4 N2 - The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH* assay and the linoleic acid-beta-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids. Conversely, roasted barley yielded strong antioxidant components that are able to efficiently scavenge free radicals in any system used. The results show that the barley grain roasting process induces the formation of soluble Maillard reaction products with powerful antiradical activity. From roasted barley solution (barley coffee) was isolated a brown high molecular mass melanoidinic component, resistant to acidic hydrolysis, that is responsible for most of the barley coffee antioxidant activity in the biosystem. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16478238/Isolation_of_an_in_vitro_and_ex_vivo_antiradical_melanoidin_from_roasted_barley_ L2 - https://doi.org/10.1021/jf058133x DB - PRIME DP - Unbound Medicine ER -