The content of insoluble bound phenolic acids in pearled barley was determined by an analytical system consisting of alkaline hydrolysis extraction, high-performance liquid chromatographic separation and electrochemical detection. Insoluble bound phenolic acids in five pearled cultivars and fifteen breeding lines of barley comprised ferulic acid (4.3-34.2 mg/100 g dry matter), sinapic acid (0.025-0.445 mg/100 g), caffeic acid (0.002-0.016 mg/100 g). Soluble free polyphenols comprised procyanidins (12.2-80.3 mg/100 g), catechin (0.1-28.2 mg/100 g), and total pholyphenol comprised 152.4-324.0 mg-gallic acid equivalents/100 g. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity for the barley samples ranged from 403 to 1501 μmol-Trolox equivalents/100 g whereas those of oxygen radical absorbance capacity (ORAC) ranged from 1050 to 3816 μmol-Trolox equivalents/100 g. High correlation (0.980, p<0.01) was found between the DPPH and ORAC assays. Total polyphenol contents positively correlated with the DPPH (0.875, p<0.01) and ORAC (0.881, p<0.01) assays. The correlation coefficient between insoluble bound phenolic acids and total polyphenol contents was higher than that between soluble free polyphenols and total polyphenol contents. Taken together, the insoluble bound phenolic acids appear to greately contributed to the antioxidant activity in pearled barley.Keywords: barley, antioxidant, insoluble bound phenolic acid, DPPH, ORAC *To whom correspondence should be addressed. E-mail: hohta@nakamura.ac.jp IntroductionCancer mortality rates due to gastric and uterine cancer are decreasing in Japan, while the cancer mortality rates due to lung, colon and breast cancer are on the rise (Ramarathnam et al., 1997). The steady decline in the incidence of gastric cancer in Japan is attributed to a change in eating habits from the traditional Japanese diet to the Western diet. Epidemiological studies indicate that a high consumption of whole cereal products reduce the risk of cardiovascular diseases and certain cancers (World Cancer Research Fund, 1997; Joint WHO/FAO Expert Consultation, 2003). These effects have been ascribed to dietary fibers and phenolic compounds, including procyanidins and cinnamic acids (Bonoli, 2004). Phenolic compounds have been shown to have strong antioxidant activities in vitro and in vivo associated with their ability to scavenge free radicals to break radical chain reactions and to chelate metals. A wide range of antioxidant components with a phenolic structure such as benzoic and cinnamic derivatives, flavonols, chalcones, and flavones (Hernanz et al., 2001; McMurroufh & Madigan, 1996;Goupy et al., 1999) have been found in both their free and bound forms in cereals. The major free phenolic compounds include procyanidins and flavonoids and the major bound phenolic compounds include hydroxycinnamic acid derivatives such as caffeic, p-coumaric and ferulic acids a DGU-14A degasser, a SCL-10A system controller, an SIL-10AXL auto injector, a CTO-10A column oven, a GL Sciences ED 623 ele...
The contents of γ-aminobutyric acid (GABA) and free amino acid in barley seeds, and the amounts produced by water soaking treatment, were determined. In decreasing order among wholemeal, Kankei n553, Kankei n554, Hiproly, Yonkei 9551, and Beau Fiber contained GABA at 41.7, 27.1, 24.5, 21.9, and 19.3 mg/100 g, respectively, and all had high lysine (lys) endosperm mutations. Yonkei 9551 (25.6 mg/100 g) with high lys gene lys1 and Yonkei 9552 (11.1 mg/100 g) with high lys gene lys3.a contained relatively large amounts of GABA in 60% flour. Barleys having high lys gene lys3.a contained a large amount of total free amino acid (338.2 − 626.2 mg/100 g) in wholemeal. The amino acids predominantly produced from the wholemeal of barley seeds generally matched those from wheat.
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