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Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm.
J Agric Food Chem. 2007 Jun 13; 55(12):4802-9.JA

Abstract

Barley and its products are good sources of antioxidants. This experiment was conducted to examine the classification and concentration of phenolic compounds, proanthocyanidins, and anthocyanins in 127 lines of colored barley. Their relationship with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was also examined. Barley was placed into seven groups using the colorimeter: hulled (black 1, black 2, black 3, and purple) and unhulled (black, blue, and purple). The contents of phenolic compounds and anthocyanins were analyzed by using HPLC. The average content of phenolic compounds in unhulled barley groups (268.6 microg/g) was higher than that in hulled (207.0 microg/g) (P > 0.05). The proanthocyanidins content was determined by modified vanillin assay. The average content of proanthocyanidins was significantly higher in purple and blue barley groups compared with black (P < 0.05). The content of anthocyanins varied from 13.0 to 1037.8 microg/g. Purple and blue barley groups contained higher average contents of anthocyanins than black (P < 0.05). The most common anthocyanin in the purple barley groups was cyanidin 3-glucoside, whereas delphinidin 3-glucoside was the most abundant anthocyanin in the blue and black groups. In colored barley, DPPH radical scavenging activity had high positive correlation to the content of phenolic compounds and proanthocyanidins.

Authors+Show Affiliations

Winter Cereal and Upland Crop Division, Honam Agricultural Research Institute, NICS, RDA, Iksan 570-080, Republic of Korea.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17516656

Citation

Kim, Mi-Jung, et al. "Relationship Between Phenolic Compounds, Anthocyanins Content and Antioxidant Activity in Colored Barley Germplasm." Journal of Agricultural and Food Chemistry, vol. 55, no. 12, 2007, pp. 4802-9.
Kim MJ, Hyun JN, Kim JA, et al. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. J Agric Food Chem. 2007;55(12):4802-9.
Kim, M. J., Hyun, J. N., Kim, J. A., Park, J. C., Kim, M. Y., Kim, J. G., Lee, S. J., Chun, S. C., & Chung, I. M. (2007). Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. Journal of Agricultural and Food Chemistry, 55(12), 4802-9.
Kim MJ, et al. Relationship Between Phenolic Compounds, Anthocyanins Content and Antioxidant Activity in Colored Barley Germplasm. J Agric Food Chem. 2007 Jun 13;55(12):4802-9. PubMed PMID: 17516656.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. AU - Kim,Mi-Jung, AU - Hyun,Jong-Nae, AU - Kim,Jin-Ae, AU - Park,Jong-Chul, AU - Kim,Min-Young, AU - Kim,Jung-Gon, AU - Lee,Sun-Joo, AU - Chun,Se-Chul, AU - Chung,Ill-Min, Y1 - 2007/05/22/ PY - 2007/5/23/pubmed PY - 2007/9/13/medline PY - 2007/5/23/entrez SP - 4802 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 12 N2 - Barley and its products are good sources of antioxidants. This experiment was conducted to examine the classification and concentration of phenolic compounds, proanthocyanidins, and anthocyanins in 127 lines of colored barley. Their relationship with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was also examined. Barley was placed into seven groups using the colorimeter: hulled (black 1, black 2, black 3, and purple) and unhulled (black, blue, and purple). The contents of phenolic compounds and anthocyanins were analyzed by using HPLC. The average content of phenolic compounds in unhulled barley groups (268.6 microg/g) was higher than that in hulled (207.0 microg/g) (P > 0.05). The proanthocyanidins content was determined by modified vanillin assay. The average content of proanthocyanidins was significantly higher in purple and blue barley groups compared with black (P < 0.05). The content of anthocyanins varied from 13.0 to 1037.8 microg/g. Purple and blue barley groups contained higher average contents of anthocyanins than black (P < 0.05). The most common anthocyanin in the purple barley groups was cyanidin 3-glucoside, whereas delphinidin 3-glucoside was the most abundant anthocyanin in the blue and black groups. In colored barley, DPPH radical scavenging activity had high positive correlation to the content of phenolic compounds and proanthocyanidins. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17516656/Relationship_between_phenolic_compounds_anthocyanins_content_and_antioxidant_activity_in_colored_barley_germplasm_ L2 - https://dx.doi.org/10.1021/jf0701943 DB - PRIME DP - Unbound Medicine ER -