Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Sharma, Paras; Gujral, Hardeep Singh

doi:10.1016/j.foodchem.2009.10.059

Cited by 169 publications

(105 citation statements)

References 24 publications

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“…Furthermore, a high correlation was as well found for the total phenolic content, determined with the Folin-Ciocalteu reagent and test systems using DPPH-and ABTS radicals as well as the reducing ability as in the FRAP assay. Sharma & Gujral (2010) estimated the phenolic content in barley ranging from 2.14 to 2.36 µg FA g -1 flour and 3.57 -5.02 µg g -1 in bran. Madhujith et al (2006) reported a range of 0.17 to 6.26 mg FA g -1 , depending on genotype and fraction, and Menga et al (2010) found varying levels of TPC and TEAC, when comparing a methanolic extract with an extract after enzymatic digestion.…”

Section: Distribution Of Phenolic Acidsmentioning

confidence: 99%

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

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Section: Distribution Of Phenolic Acidsmentioning

confidence: 99%

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

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“…It is expected that in the future, cereal-type sprouts will undergo more improvements to their functional constituents than cereals. In germinated barley, it has been reported that the antioxidant activity is higher than that of non-germinated barley (Sharma and Gujral 2010). In germinated brown rice, it has been reported that there is 10 times more GABA (γ-aminobutyric acid), which has an antihypertensive effect, as compared to non-germinated brown rice (Tian et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption.

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“…Cereal and pseudocereal grains contribute to beneficial effects of food on human physiology, the fact that is known and broadly published (Peterson et al 2002;Gelmez et al 2009;Sharma & Singh 2010;Sedej et al 2011). Compounds responsible for these effects are polymers, such as proteins, glucans, and hemicellulose, which play a role in prevention of gastrointestinal and immune disorders.…”

Section: Introductionmentioning

confidence: 99%

Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

et al. 2012

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Beneficial effects of whole grains of cereals and pseudocereals and their fractions to human physiology are well known and broadly published. Especially secondary metabolites, dominantly from the category of phenolics (or polyphenols), beneficially influence the health physiology and/or prevent disease progress. Within the frame of this study, ten genotypes of four cereals or pseudocereals, respectively, were chosen for their antioxidant activity, determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and β-carotene-linoleic acid bleaching model (BCLM) mechanisms. Tested genotypes were selected from primary collection based on their antioxidant activity values, as well as higher level of flavonoids or phenolic acids. The stability of antioxidant properties after thermic, acidic, and basic treatments was evaluated. The oat cultivar Sirene and buckwheat cultivar Bogatýr expressed high level of the antioxidant activity, but they lost it due to all types of treatment. Oppositely, treatments increased antioxidant activities in some samples, especially in oat cultivar Maris Oberon, wheat cultivar Ines and Karolinum, or partially in barley cultivars Kompakt (after basic treatment) and Jubilant (acidic and basic treatments). The lack of the antioxidant activity could be observed due to destruction of the key compounds responsible for the antioxidant effect, whereas the increasing activity could be seen due to release of the aglycons from glycosidic forms after treatment. The stability of antioxidant properties could be a valuable parameter of the raw material for manufacturing special foods with functional properties.

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Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Cited by 169 publications

References 24 publications

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Changes in phenols contents from buckwheat sprouts during growth stage

Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

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