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Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology.
J Food Sci. 2010 Jan-Feb; 75(1):C66-73.JF

Abstract

Microwave processing and cooking of foods is a recent development that is gaining momentum in household as well as large-scale food applications. Barley contains phenol compounds which possess antioxidant activity. In this study the microwave oven roasting condition was optimized to obtain grains with high antioxidant activity measured as the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. Antioxidant activity of grains roasted under optimum conditions was assessed based on DPPH radical scavenging activity, reducing power and inhibition of oxidation in linoleic acid system. The optimum condition for obtaining roasted barley with high antioxidant activity (90.5% DPPH inhibition) was found to be at 600 W microwave power, 8.5 min roasting time, and 61.5 g or 2 layers of grains. The roasting condition influenced antioxidant activity both individually and interactively. Statistical analysis showed that the model was significant (P < 0.0001). The acetone extract had significantly high inhibition of lipid peroxidation and DPPH radical scavenging activity compared to the aqueous extract and alpha-tocopherol. The reducing power of acetone extracts was not significantly different from alpha-tocopherol. The acetone extract had twice the amount of phenol content compared to the aqueous extract indicating its high extraction efficiency. GC-MS analysis revealed the presence of phenol acids, amino phenols, and quinones. The aqueous extract did not contain 3,4-dihydroxybenzaldehyde and 4-hydroxycinnamic acid which are phenol compounds reported to contribute to antioxidant activity in barley grain.

Authors+Show Affiliations

Lab. of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, PR China.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20492152

Citation

Omwamba, Mary, and Qiuhui Hu. "Antioxidant Activity in Barley (Hordeum Vulgare L.) Grains Roasted in a Microwave Oven Under Conditions Optimized Using Response Surface Methodology." Journal of Food Science, vol. 75, no. 1, 2010, pp. C66-73.
Omwamba M, Hu Q. Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. J Food Sci. 2010;75(1):C66-73.
Omwamba, M., & Hu, Q. (2010). Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. Journal of Food Science, 75(1), C66-73. https://doi.org/10.1111/j.1750-3841.2009.01426.x
Omwamba M, Hu Q. Antioxidant Activity in Barley (Hordeum Vulgare L.) Grains Roasted in a Microwave Oven Under Conditions Optimized Using Response Surface Methodology. J Food Sci. 2010 Jan-Feb;75(1):C66-73. PubMed PMID: 20492152.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. AU - Omwamba,Mary, AU - Hu,Qiuhui, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/9/14/medline SP - C66 EP - 73 JF - Journal of food science JO - J Food Sci VL - 75 IS - 1 N2 - Microwave processing and cooking of foods is a recent development that is gaining momentum in household as well as large-scale food applications. Barley contains phenol compounds which possess antioxidant activity. In this study the microwave oven roasting condition was optimized to obtain grains with high antioxidant activity measured as the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. Antioxidant activity of grains roasted under optimum conditions was assessed based on DPPH radical scavenging activity, reducing power and inhibition of oxidation in linoleic acid system. The optimum condition for obtaining roasted barley with high antioxidant activity (90.5% DPPH inhibition) was found to be at 600 W microwave power, 8.5 min roasting time, and 61.5 g or 2 layers of grains. The roasting condition influenced antioxidant activity both individually and interactively. Statistical analysis showed that the model was significant (P < 0.0001). The acetone extract had significantly high inhibition of lipid peroxidation and DPPH radical scavenging activity compared to the aqueous extract and alpha-tocopherol. The reducing power of acetone extracts was not significantly different from alpha-tocopherol. The acetone extract had twice the amount of phenol content compared to the aqueous extract indicating its high extraction efficiency. GC-MS analysis revealed the presence of phenol acids, amino phenols, and quinones. The aqueous extract did not contain 3,4-dihydroxybenzaldehyde and 4-hydroxycinnamic acid which are phenol compounds reported to contribute to antioxidant activity in barley grain. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492152/Antioxidant_activity_in_barley__Hordeum_Vulgare_L___grains_roasted_in_a_microwave_oven_under_conditions_optimized_using_response_surface_methodology_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01426.x DB - PRIME DP - Unbound Medicine ER -