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Antioxidant properties of pearled barley fractions.
J Agric Food Chem. 2006 May 03; 54(9):3283-9.JA

Abstract

Two barley varieties (Falcon and AC Metcalfe) were separated by pearling into seven fractions and subsequently extracted with 80% methanol. The extracts, after solvent removal, were evaluated for their radical scavenging efficacy using Trolox equivalent antioxidant capacity (TEAC). The radical scavenging capacity of the extracts was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC(FL)), and superoxide radical assays and a photoinduced chemiluminescence technique. In both barley varieties the outermost fraction (F1) yielded the highest phenolic content. In general, Falcon had a significantly higher total phenolic content than AC Metcalfe. A similar trend was observed for TEAC, DPPH, and superoxide radical scavenging capacities of the extracts. The contents of water-soluble antioxidants of Falcon and AC Metcalfe were 1.15-12.98 and 2.20-12.25 micromol of Trolox equiv/(g of defatted material), while the corresponding lipid-soluble counterparts varied from 1.44 to 4.70 micromol of alpha-tocopherol equiv/(g of defatted material). Phenolic acids, namely, vanillic, caffeic, p-coumaric, ferulic, and sinapic acids, were identified by HPLC in barley fractions.

Authors+Show Affiliations

Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B3X9, Canada.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16637686

Citation

Madhujith, Terrence, et al. "Antioxidant Properties of Pearled Barley Fractions." Journal of Agricultural and Food Chemistry, vol. 54, no. 9, 2006, pp. 3283-9.
Madhujith T, Izydorczyk M, Shahidi F. Antioxidant properties of pearled barley fractions. J Agric Food Chem. 2006;54(9):3283-9.
Madhujith, T., Izydorczyk, M., & Shahidi, F. (2006). Antioxidant properties of pearled barley fractions. Journal of Agricultural and Food Chemistry, 54(9), 3283-9.
Madhujith T, Izydorczyk M, Shahidi F. Antioxidant Properties of Pearled Barley Fractions. J Agric Food Chem. 2006 May 3;54(9):3283-9. PubMed PMID: 16637686.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of pearled barley fractions. AU - Madhujith,Terrence, AU - Izydorczyk,Marta, AU - Shahidi,Fereidoon, PY - 2006/4/28/pubmed PY - 2006/6/21/medline PY - 2006/4/28/entrez SP - 3283 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 54 IS - 9 N2 - Two barley varieties (Falcon and AC Metcalfe) were separated by pearling into seven fractions and subsequently extracted with 80% methanol. The extracts, after solvent removal, were evaluated for their radical scavenging efficacy using Trolox equivalent antioxidant capacity (TEAC). The radical scavenging capacity of the extracts was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC(FL)), and superoxide radical assays and a photoinduced chemiluminescence technique. In both barley varieties the outermost fraction (F1) yielded the highest phenolic content. In general, Falcon had a significantly higher total phenolic content than AC Metcalfe. A similar trend was observed for TEAC, DPPH, and superoxide radical scavenging capacities of the extracts. The contents of water-soluble antioxidants of Falcon and AC Metcalfe were 1.15-12.98 and 2.20-12.25 micromol of Trolox equiv/(g of defatted material), while the corresponding lipid-soluble counterparts varied from 1.44 to 4.70 micromol of alpha-tocopherol equiv/(g of defatted material). Phenolic acids, namely, vanillic, caffeic, p-coumaric, ferulic, and sinapic acids, were identified by HPLC in barley fractions. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16637686/Antioxidant_properties_of_pearled_barley_fractions_ L2 - https://dx.doi.org/10.1021/jf0527504 DB - PRIME DP - Unbound Medicine ER -