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The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color.
Food Chem. 2021 Jan 15; 335:127655.FC

Abstract

In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity.

Authors+Show Affiliations

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.CollaborativeInnovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: liwenhao@nwsuaf.edu.cn.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

32731125

Citation

Ge, Xiangzhen, et al. "The Phenolic Compounds Profile, Quantitative Analysis and Antioxidant Activity of Four Naked Barley Grains With Different Color." Food Chemistry, vol. 335, 2021, p. 127655.
Ge X, Jing L, Zhao K, et al. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem. 2021;335:127655.
Ge, X., Jing, L., Zhao, K., Su, C., Zhang, B., Zhang, Q., Han, L., Yu, X., & Li, W. (2021). The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chemistry, 335, 127655. https://doi.org/10.1016/j.foodchem.2020.127655
Ge X, et al. The Phenolic Compounds Profile, Quantitative Analysis and Antioxidant Activity of Four Naked Barley Grains With Different Color. Food Chem. 2021 Jan 15;335:127655. PubMed PMID: 32731125.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. AU - Ge,Xiangzhen, AU - Jing,Luzhen, AU - Zhao,Kun, AU - Su,Chunyan, AU - Zhang,Bo, AU - Zhang,Qian, AU - Han,Lihong, AU - Yu,Xiuzhu, AU - Li,Wenhao, Y1 - 2020/07/25/ PY - 2020/02/11/received PY - 2020/07/19/revised PY - 2020/07/19/accepted PY - 2020/7/31/pubmed PY - 2020/11/3/medline PY - 2020/7/31/entrez KW - Antioxidant activity KW - Colored naked barley KW - Content KW - Phenolic compounds KW - Profile SP - 127655 EP - 127655 JF - Food chemistry JO - Food Chem VL - 335 N2 - In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32731125/The_phenolic_compounds_profile_quantitative_analysis_and_antioxidant_activity_of_four_naked_barley_grains_with_different_color_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31517-X DB - PRIME DP - Unbound Medicine ER -