Antioxidant activities of barley seeds extracts

Liu, Qing; Hui-yuan, Yao

doi:10.1016/j.foodchem.2006.06.051

Cited by 227 publications

(160 citation statements)

References 26 publications

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“…Previously, attention has been focused on phenolic acids mainly owing to their in vitro (20,(48)(49)(50)(51)(52) and in vivo (27,(53)(54)(55)(56) antioxidant activity. Also, the main phenolic acids from barley (ferulic, p-coumaric and vanillic acids) have been mentioned as potent antioxidants in beer (51,(57)(58)(59).…”

Section: Resultsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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Anticholinesterase activities of mashes produced using wheat ('Wheat Pale') or barley malts ('Pilsner', 'Pale Ale', 'Munich Light', 'Carahell' or 'Carared') were studied by spectrophotometric method. The highest inhibition of acetylcholinesterase and butyrylcholinesterase was observed at 52 C and/or 64 C, followed by a decrease or stabilization of the activity at 72 C. Changes in the total phenolics content in the test mashes were correlated with changes in the acetylcholinesterase and/or butyrylcholinesterase activities. Phenolic acids were singled out from phenolic compounds for more detailed studies owing to their simplicity and structural similarity to well-known cholinesterase inhibitors. The main phenolic acids in the test malts were ferulic, gallic, p-coumaric and vanillic acids followed by chlorogenic, caffeic, syringic, p-OH-benzoic, sinapic and protocatechuic acids. The anticholinesterase activities of the phenolic acids were studied using model standard solutions at concentrations similar to the maximal content of these compounds in the test mashes. Among the phenolic acids, p-coumaric acid had the largest share in the anticholinesterase activity, even though it was present in the test mashes at a significantly lower concentration (~0.38 mM L À1 ) than ferulic acid (~1.00 mM L À1 ). Sinapic acid and p-OH-benzoic acid (0.03 and 0.01 mM L À1 , respectively) were equally efficient inhibitors as ferulic acid at~1.00 mM L À1 . This preliminary study should be extended to other phenolic compounds from malt (wort) in the near future.

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Section: Resultsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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“…These could be attributed due to the influence of solvent system (Moure et al, 2001) and presence of active reductones (Duh, 1998). It has been published that the phenolic components in plants may act in a similar fashion as reductones and terminating free radical chain reaction (Liu and Yao, 2007). Lu and Foo, (2001) reported that a direct correlation exists between polar polyphenols and the reducing power observed in phosphomolybdenum method (Lu and Foo, 2001).…”

Section: Reducing Power Assaymentioning

confidence: 99%

In Vitro Antioxidant Activity, Antimicrobial and Preliminary Cytotoxic Activity of Cynometra Ramiflora- A Mangrove Plant

Afrin¹,

Pervin²,

Sabrin³

et al. 2016

J microb biotech food sci

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A mangrove medicinal plant Cynometra ramiflora (Family: Leguminosae) was selected to investigate the bioactivities namely antioxidant, antimicrobial and preliminary cytotoxic activity using methanol and chloroform extracts of the leaves and stems, respectively. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 50% inhibitory concentration (IC50) of the methanolic stem extract was found to be 31.62 µg.mL-1. Reducing power of the same extract demonstrated consistent increase in a concentration-dependent manner and was comparable with quercetin while ferric reducing antioxidant power (FRAP) assay revealed potential total antioxidant capacity (84.0 mM Fe (II)/g of extract). In addition, the presence of total phenolics (96.2 mg GAE/g of extract), total flavonoids (166.4 mg QE/g of extract) and tannins content (80.4 mg GAE/g of extract) were determined in the methanolic stem extract. The chloroformic stem extract exhibited moderate antimicrobial activity against a number of bacterial strains while the MIC values of extracts were in the range from 62.5 to 500µg.mL-1. The methanolic stem and leaf extracts demonstrated strong lethality in preliminary cytotoxicity assay using brine shrimp nauplii where the 50% lethal concentration (LC50) values were 1.596 and 4.613 µg.mL-1 respectively. It can be therefore concluded that the methanolic extracts of C. ramiflora possess potential antioxidant, antimicrobial and strong preliminary cytotoxic activity and could be further exploited for prospective scientific exploration towards bioactive principles.

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“…Significant antioxidant, antitumoral, antiviral and antibiotic activities are frequently reported for plant phenols [1]. The regular intake of fruits, vegetables [1], sprout extracts [2] or germinated seeds [3,4] is highly recommended as the plant phenols and polyphenols are thought to play important roles in long term health and reduce the risk of chronic and degenerative diseases [1]. In addition, antioxidants protect cells against the damaging effects of reactive oxygen species [5].…”

Section: Introductionmentioning

confidence: 99%

The impact of LED illumination on antioxidant properties of sprouted seeds

Samuolienė¹,

Urbonavičiūtė²,

Brazaitytė

et al. 2010

Open Life Sciences

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Abstract:The objective of this study was to evaluate the effect of the light emitting diode (LED) spectra on the antioxidant properties of sprouted wheat (Triticum aestivum L.), radish (Raphanus sativus L.), and lentil (Lens esculenta Moenh.) seeds. Lighting experiments were performed under controlled conditions (PPFD -100 µmol m -2 s -1 ; 12 h photoperiod; 27°C). The LED conditions used were: L1 -638 nm; L2 -455 nm, 638 nm, 669 nm, 731 nm (basal components); L3 -basal + 385 nm; L4 -basal + 510 nm and L5 -basal + 595 nm. Wheat and lentil sprouts were shown to accumulate less phenolic compounds and were more sensitive to light spectral differences when compared to radish sprouts. The antioxidant properties and contents of antioxidant compounds in seeds germinated in the dark were significantly lower than LED treated seeds. The higher content of total phenols and significant increase in alpha-tocopherol and vitamin C concentration resulted in altered DPPH free-radical scavenging capacity. Therefore we conclude that the LED spectra, based on basal components supplemented with green (510 nm) light can improve the antioxidant properties of sprouted seeds of lentil and wheat. The highest antioxidant properties of radish seeds were caused by radiation with supplemental amber (595 nm) light.

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Antioxidant activities of barley seeds extracts

Cited by 227 publications

References 26 publications

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

In Vitro Antioxidant Activity, Antimicrobial and Preliminary Cytotoxic Activity of Cynometra Ramiflora- A Mangrove Plant

The impact of LED illumination on antioxidant properties of sprouted seeds

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