Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties.J Agric Food Chem. 2006 Oct 18; 54(21):8048-57.JA
Response surface methodology (RSM) was used to predict the optimum conditions of extraction of barley samples (organic solvent percent in the extraction medium, temperature, and time). Antioxidant capacity in the barley meals was highest under optimum extraction conditions of 80.2% methanol and 60.5 degrees C for 38.36 min as predicted by RSM. Phenolic antioxidative compounds of six barley cultivars, namely, Falcon, AC Metcalfe, Tercel, Tyto, Phoenix, and Peregrine, were extracted under the conditions obtained by RSM after defatting with hexane, and subsequently the extracts were assessed for their antioxidant and antiradical activities and metal chelation efficacy. The potential of barley extracts in inhibiting peroxyl and hydroxyl radical induced supercoiled DNA double-strand scission was also studied. Total phenolic content as measured according to Folin-Ciocalteu's method ranged from 13.58 to 22.93 mg of ferulic acid equiv/g of defatted material, with the highest content in Peregrine. Total antioxidant activity as measured by Trolox equivalent antioxidant capacity ranged from 3.74 to 6.82 micromol/g of defatted material. Metal chelation capacity of the extracts as measured by 2,2'-bipyridyl competition assay varied from 1.1 to 2.1 micromol of ethylenediaminetetraacetic acid equiv/g of defatted material. IC(50) values for 1,1-diphenyl-2-picrylhydrazyl radical as measured by electron paramagnetic resonance ranged from 1.51 to 3.33 mg/mL, whereas the corresponding values for hydroxyl radical ranged between 2.20 and 9.65 mg/mL. Inhibition of peroxyl radical induced supercoiled DNA scission ranged from 78.2 to 92.1% at the concentration of 4 mg/mL of extracts, whereas the corresponding values for hydroxyl radical induced DNA scission ranged from 53.1 to 65.3%.