Antioxidative Activity of Polyphenol extracts from Barley Bran.

Tamagawa, Koji; Iizuka, Satoshi; Fukushima, Sei; Endo, Yoshimori; Komiyama, Yoshihiro

doi:10.3136/nskkk.44.512

Cited by 11 publications

(5 citation statements)

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“…As a result, all of the tested samples were shown to have DPPH radical scavenging activity. Tamagawa et al (1997) studied antioxidative activity of barley bran extracts and reported that proanthocyanidins separated from barley bran extracts were shown to have antioxi-dative activity (Tamagawa et al, 1998(Tamagawa et al, , 1999. These findings suggest that the radical scavenging activity of hordeumin is attributable to polyphenol compounds such as procyanidins and anthocyanidins from barley bran as raw materials rather than generation during hordeumin formation.…”

Section: Discussionmentioning

confidence: 99%

“…Barley bran, a hordeumin material, contained various polyphenols such as procyanidin and prodelphinidin (Tamagawa et al, 1998(Tamagawa et al, , 1999. In previous studies, physiological functions of barley bran extract was reported (Tamagawa et al, 1997(Tamagawa et al, , 1998(Tamagawa et al, , 1999. Furthermore, hordeumin also had an antimutagenicity (Deguchi et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth

Deguchi¹,

Ohba²,

Ueda³

2000

J. Agric. Food Chem.

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A novel purple pigment called hordeumin, a type of anthocyanin-tannin pigment, was produced from barley bran-fermented broth. The radical scavenging activity of hordeumin was analyzed by using an electron-spin resonance (ESR) spectrometer. The hordeumin scavenged superoxide radical in a concentration-dependent manner. Superoxide dismutase-like activity values were 118 and 195 units/mg for crude and partially purified hordeumin, respectively. The two types of hordeumins also scavenged the DPPH radical. Furthermore, barley bran-fermented filtrate before pigment formation and extract of barley bran also scavenged the DPPH radical. However, the DPPH radical scavenging activity of a filtrate, fermented over a long period, was stronger than that fermented over a short period. Thus, it was considered that radical scavenging activity of hordeumin resulted from barley bran polyphenol such as proanthocyanidins.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth

Deguchi¹,

Ohba²,

Ueda³

2000

J. Agric. Food Chem.

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“…The antioxidant produced by P. ohmeri AN231 (0.1 mg/ml) gave the same or less activity against linoleic acid than that of synthetic antioxidants, i.e., BHA (0.1 mg/ml) and BHT (0.1 mg/ml) as synthetic antioxidants, but higher than that of a -tocopherol (0.1 mg/ml) and ascorbic acid (0.1 mg /ml) . This suggests that it exhibited being essentially the same level of activity with that of polyphenol from barley bran 22) , stevia extract') and Foeniculi fructus24). It was observed to be that the antioxidant activity of the substance was stable for 7 days at 40t .…”

Section: Culture Conditionsmentioning

confidence: 92%

Identification and Some Properties of Antioxidant produced by the Yeast

Kakuta

Hoshikuma

Kanauchi

et al. 1999

food preservation science

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“…For example, 30 min postprandial serum insulin levels were reduced in rats fed whole grains or bran [1]; many epidemiological studies have reported that the intake of foods containing dietary fiber, especially grains, reduces the risk of chronic diseases [2]. Barley bran has been shown to lower total serum cholesterol in patients with hypercholesterolemia [3]; furthermore, its polyphenolic components can inhibit linoleic acid oxidation and capture superoxide [4]. Based on these findings, waxy barley bran is expected to have similar health benefits, but we have not found any existing reports confirming this.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley

Furuichi

Abe

Uchikawa³

et al. 2023

Foods

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To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.

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Antioxidative Activity of Polyphenol extracts from Barley Bran.

Cited by 11 publications

References 0 publications

Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth

Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth

Identification and Some Properties of Antioxidant produced by the Yeast

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley

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