Evaluation of In vitro antioxidant properties of roasted hulled barley (Hordeum vulgare L.)

Extraction of Green Tea Phenolics Using Water Bubbled with Gases

“…The free radical scavenging ability of green tea infusion was determined as described previously (Oh et al., ). Briefly, 0.75 mL of 0.1 mM DPPH in methanol and 0.25 mL of green tea were mixed in 1.5‐mL microtubes in triplicate.…”

“…A mixture of 7 mM aqueous ABTS solution and 2.45 mM potassium persulphate was diluted with ethanol to an absorbance of 0.700 ± 0.050 at 734 nm. A volume of 1.9 mL of diluted working solution was mixed with 50 µL green tea infusion, and the absorbance of the sample mixture was determined at 734 nm using a spectrophotometer (Shimadzu) after a 6‐min incubation at room temperature (Oh et al., ). Samples were prepared in triplicate and data of inhibition of ABTS (%) were calculated using the following Eq.…”

Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil‐in‐Water Emulsions Under Riboflavin Sensitization

“…The free radical scavenging ability of samples was determined according to the methods of Kim and others () and Oh and others (). Briefly, a mixture of 1.75 mL of 0.05 mM DPPH in methanol and 0.25 mL of the 5 mM amino acid in deionized water was prepared and stood for 30 min in the dark.…”

“…The radical cation scavenging activity of the samples was determined according to previous reports by Kim and others () and Oh and others (). Briefly, a mixture of 2.45 mM potassium persulfate and 7 mM aqueous ABTS solution was diluted to an absorbance of 0.700 ± 0.050 at 734 nm using methanol.…”

“…The ferric reducing antioxidant power (FRAP) assay was performed according to the reports by Benzie and Strain () and Oh and others (). The working FRAP solutions were prepared by mixing a 300 mM acetate buffer (pH 3.6), a 10 mM 2, 4, 6‐tripyridyl‐s‐triazine solution in 40 mM HCl, and a 20 mM FeCl 3 solution at a ratio of 10:1:1 (v/v/v).…”