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Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
J Food Sci. 2015 Nov; 80(11):C2382-8.JF

Abstract

Antioxidant properties of the aqueous extracts of hulled barley (Hordeum vulgare L.) that had been roasted at 210 °C for 20 min were determined in bulk oil and oil-in-water (O/W) emulsions. Bulk oils were heated at 60, 100, and 180 °C, and O/W emulsions were oxidized under riboflavin photosensitization. The content of phenolic compounds was analyzed by high-performance liquid chromatography, and in vitro antioxidant assays were also conducted. The major phenolics contained in the aqueous extract of roasted hulled barley (AERB) were p-coumaric, ferulic, protocatechuic, chlorogenic, 4-hydroxybenzoic, and vanillic acids. Depending on the concentration and oxidation temperature, AERB had antioxidant or prooxidant properties in bulk oil. At 60 °C, AERB at a concentration of 0.5% acted as a prooxidant, whereas at 1.0% it acted as an antioxidant. At 100 °C, AERB acted as an antioxidant irrespective of concentration. In 180 °C conditions, 0.5% AERB acted as a prooxidant, whereas other concentrations of AERB acted as antioxidants. In the case of riboflavin photosensitized O/W emulsions, AERB showed antioxidant properties irrespective of concentration. Antioxidant abilities of AERB are affected by the food matrix, including bulk oil and O/W emulsions, and concentrations of AERB, even though diverse phenolic compounds may display high antioxidant properties in in vitro assays.

PRACTICAL APPLICATION

Roasted barley has been widely used as a tea ingredient in East Asian countries such as Korea, China, and Japan. The highly antioxidative properties of the aqueous extracts of roasted barley have been confirmed in bulk oil and O/W emulsions as well as in vitro assays because of the presence of phenolic compounds. The results of this study can contribute to the development of antioxidant-rich beverages using roasted barley by aiding in the selection of proper food matrix-containing extracts of high phenolic compounds, as well as by expanding consumers’ choices for healthy beverages.

Authors+Show Affiliations

Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Korea.Dept. of Food and Nutrition, Kangwon National University, Samcheok, Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Korea.

Pub Type(s)

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

Language

eng

PubMed ID

26408834

Citation

Oh, Sumi, et al. "Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix." Journal of Food Science, vol. 80, no. 11, 2015, pp. C2382-8.
Oh S, Kim MJ, Park KW, et al. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix. J Food Sci. 2015;80(11):C2382-8.
Oh, S., Kim, M. J., Park, K. W., & Lee, J. H. (2015). Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix. Journal of Food Science, 80(11), C2382-8. https://doi.org/10.1111/1750-3841.13073
Oh S, et al. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix. J Food Sci. 2015;80(11):C2382-8. PubMed PMID: 26408834.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix. AU - Oh,Sumi, AU - Kim,Mi-Ja, AU - Park,Kye Won, AU - Lee,Jae Hwan, Y1 - 2015/09/26/ PY - 2015/04/30/received PY - 2015/08/16/accepted PY - 2015/9/27/entrez PY - 2015/9/27/pubmed PY - 2016/6/28/medline KW - antioxidant property KW - aqueous extract of hulled barley KW - bulk oil KW - oil-in-water emulsion KW - phenolic SP - C2382 EP - 8 JF - Journal of food science JO - J Food Sci VL - 80 IS - 11 N2 - UNLABELLED: Antioxidant properties of the aqueous extracts of hulled barley (Hordeum vulgare L.) that had been roasted at 210 °C for 20 min were determined in bulk oil and oil-in-water (O/W) emulsions. Bulk oils were heated at 60, 100, and 180 °C, and O/W emulsions were oxidized under riboflavin photosensitization. The content of phenolic compounds was analyzed by high-performance liquid chromatography, and in vitro antioxidant assays were also conducted. The major phenolics contained in the aqueous extract of roasted hulled barley (AERB) were p-coumaric, ferulic, protocatechuic, chlorogenic, 4-hydroxybenzoic, and vanillic acids. Depending on the concentration and oxidation temperature, AERB had antioxidant or prooxidant properties in bulk oil. At 60 °C, AERB at a concentration of 0.5% acted as a prooxidant, whereas at 1.0% it acted as an antioxidant. At 100 °C, AERB acted as an antioxidant irrespective of concentration. In 180 °C conditions, 0.5% AERB acted as a prooxidant, whereas other concentrations of AERB acted as antioxidants. In the case of riboflavin photosensitized O/W emulsions, AERB showed antioxidant properties irrespective of concentration. Antioxidant abilities of AERB are affected by the food matrix, including bulk oil and O/W emulsions, and concentrations of AERB, even though diverse phenolic compounds may display high antioxidant properties in in vitro assays. PRACTICAL APPLICATION: Roasted barley has been widely used as a tea ingredient in East Asian countries such as Korea, China, and Japan. The highly antioxidative properties of the aqueous extracts of roasted barley have been confirmed in bulk oil and O/W emulsions as well as in vitro assays because of the presence of phenolic compounds. The results of this study can contribute to the development of antioxidant-rich beverages using roasted barley by aiding in the selection of proper food matrix-containing extracts of high phenolic compounds, as well as by expanding consumers’ choices for healthy beverages. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26408834/Antioxidant_Properties_of_Aqueous_Extract_of_Roasted_Hulled_Barley_in_Bulk_Oil_or_Oil_in_Water_Emulsion_Matrix_ L2 - https://doi.org/10.1111/1750-3841.13073 DB - PRIME DP - Unbound Medicine ER -