Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting

Omwamba, Mary; Hu, Qiuhui

doi:10.1007/s00217-009-1128-7

Cited by 35 publications

(14 citation statements)

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“…Antioxidants were extracted from barley flour (1 g) with 20 mL of 80% ethanol, which was placed in a flask in a 200 rpm shaking water bath for 4 h in the dark at 45°C. Vacuum filtration was used to separate the supernatant, which was stored in the dark at −20°C and analysed within 24 h . Antioxidant capacity was measured using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical method .…”

Section: Methodsmentioning

confidence: 99%

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Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

et al. 2015

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Unprocessed barley is known to contain relatively high levels of antioxidants, which play a critical role in human health and the preservation of food and drink products. However, there are limited data on how the antioxidant levels in barley are affected by malting, and whether the level of antioxidants in the processed malt differs between barley varieties. This study aimed to determine the levels of individual vitamin E isomers, total vitamin E content and total antioxidant capacity before, during and after malting in 12 covered and two hulless barley genotypes. Vitamin E content and antioxidant capacity were determined by high-performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. The vitamin E content of most genotypes was reduced after steeping, germination and kilning compared with the unprocessed samples. However, the antioxidant capacity in the malt was higher than in the unprocessed samples for the majority of the genotypes. While there was variation in the percentage change in antioxidant capacity between varieties, the antioxidant capacity of samples after malting was directly correlated with their antioxidant capacity before processing (r = 0.9, n = 14, p < 0.05). These results indicate that barley varieties that have higher antioxidant capacity at harvest retain their antioxidants after malting. Thus, these varieties are likely to be the most suitable for producing malts with the added health benefits and anti-spoiling properties associated with greater antioxidant content.

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Section: Methodsmentioning

confidence: 99%

“…Vacuum filtration was used to separate the supernatant, which was stored in the dark at −20°C and analysed within 24 h . Antioxidant capacity was measured using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical method . Briefly, barley flour extract (0.1 mL) was added to 2.9 mL of DPPH (112 µ m ).…”

Section: Methodsmentioning

confidence: 99%

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

et al. 2015

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“…Response surface methodology (RSM) is a widely used statistical method to optimize the process parameters (Mrad, Debs, Saliba, Maroun, & Louka, 2014). In the case of maize roasting, the majority of reported studies dictates laboratory scale optimization procedures which often lead to untranslatable results at pilot scale level (Mrad et al, 2014;Omwamba & Hu, 2009;Ziaolhagh, Tehrani, Razavi, & Rashidi, 2017).…”

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confidence: 99%

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Raigar

Mishra

2018

J Food Process Preserv

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Maize kernels were subjected to pilot scale roasting treatment for different time (10–35 min) and temperature (170–200 °C) combinations using a full factorial design. The changes in physicochemical (moisture content, browning index, hardness, bulk density, degree of gelatinization), and functional properties (in vitro protein digestibility [IVPD] index, water/oil absorption capacity [OAC]) were measured as responses which were fitted to quadratic models. The optimized conditions obtained by roasting for 25 min at 190 °C yielded a desirability of 0.62 with a moisture content (4–5%), hardness (130–135 (N)), browning index (63.57–65.50), bulk density (0.64–0.66 g/cc), IVPD index (72–74%), degree of geltinization (58.85–60.82%), and a water/OAC (1.85/2.29 g/g). The presented pilot scale optimization scheme of roast maize kernels could serve as a useful guide to cottage‐scale food manufacturers during establishment of any pilot scale unit. Practical application The work described in this research imbibes the insights of optimum roasting conditions and parameters to be employed for roasting of maize at pilot scale level for maintenance of substantial quality attributes and functionality which can be subsequently scaled up to any commercial food production operating unit. This pilot scale study will act as a bridge to make correlation between the laboratories to commercial scale up.

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“…The contents of phenolic compounds and antioxidant activity as measured by DPPH radical scavenging activity, ferric thiocyanate method and reducing power assay, increased significantly in RBG. Phenolic acids were identified as the major phenol compounds in the extract [5,6].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo

Omwamba¹,

Li²,

Sun³

et al. 2013

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The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.

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Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting

Cited by 35 publications

References 31 publications

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Antioxidant Effect of Roasted Barley (<i>Hordeum vulgare</i> L.) Grain Extract towards Oxidative Stress <i>in Vitro</i> and <i>in Vivo</i>

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Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting

Cited by 35 publications

References 31 publications

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Antioxidant Effect of Roasted Barley (&lt;i&gt;Hordeum vulgare&lt;/i&gt; L.) Grain Extract towards Oxidative Stress &lt;i&gt;in Vitro&lt;/i&gt; and &lt;i&gt;in Vivo&lt;/i&gt;

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Antioxidant Effect of Roasted Barley (<i>Hordeum vulgare</i> L.) Grain Extract towards Oxidative Stress <i>in Vitro</i> and <i>in Vivo</i>