Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions
Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions
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DOI：
10.23986/afsci.4727
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发表时间：
2012-01-01
影响因子：
1.2
通讯作者：
Abdel-Aal, El-Sayed M.
中科院分区：
文献类型：
--
作者：
Gamel, Tamer H.;Abdel-Aal, El-Sayed M.
全球对具有治疗和预防疾病特性的功能性食品的需求正在增加。大麦由于其高抗氧化剂和膳食纤维含量而在这方面提供了机会。本文研究了大麦全麦和大麦碾磨组分的酚酸组成、清除DPPH和ABTS自由基的能力以及体外抑制人LDL氧化的能力。阿魏酸和对香豆酸是全粒和珍珠粒中的主要酚酸，分别占总酚酸的43-97%和2-55%。这一广泛的范围表明大麦全麦或珍珠产品之间的显着差异。大麦的抗氧化能力也有很大的不同，其中无壳品种的抗氧化能力最强。与胚乳组分相比，外层组分对ABTS和DPPH自由基有较强的清除能力，对LDL氧化有较强的抑制作用。结果表明，外层和船体部分可能提供有前途的天然抗氧化剂的来源。
Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions accounting for 43-97% and 2-55% of total phenolic acids, respectively. This wide range demonstrates significant differences among barley wholegrain or pearled products. Antioxidant capacities also varied significantly among barleys with the hulless cultivars tested exhibiting the greatest. The outer layers fraction showed higher scavenging capacity against ABTS and DPPH radicals and inhibitory effects toward LDL oxidation compared with the endosperm fractions. The results suggest that the outer layer and hull fractions would potentially provide promising sources of natural antioxidants.