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Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley.
J Agric Food Chem. 2009 Feb 11; 57(3):1022-8.JA

Abstract

The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (microg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.

Authors+Show Affiliations

Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada.No affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

19159302

Citation

Bellido, Guillermo G., and Trust Beta. "Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley." Journal of Agricultural and Food Chemistry, vol. 57, no. 3, 2009, pp. 1022-8.
Bellido GG, Beta T. Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley. J Agric Food Chem. 2009;57(3):1022-8.
Bellido, G. G., & Beta, T. (2009). Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley. Journal of Agricultural and Food Chemistry, 57(3), 1022-8. https://doi.org/10.1021/jf802846x
Bellido GG, Beta T. Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley. J Agric Food Chem. 2009 Feb 11;57(3):1022-8. PubMed PMID: 19159302.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley. AU - Bellido,Guillermo G, AU - Beta,Trust, PY - 2009/1/23/entrez PY - 2009/1/23/pubmed PY - 2009/3/3/medline SP - 1022 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 3 N2 - The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (microg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19159302/Anthocyanin_composition_and_oxygen_radical_scavenging_capacity__ORAC__of_milled_and_pearled_purple_black_and_common_barley_ L2 - https://doi.org/10.1021/jf802846x DB - PRIME DP - Unbound Medicine ER -