In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

Shen, Yingbin; Zhang, Hui; Cheng, Liling; Wang, Li; Qian, Haifeng; Qi, Xiguang

doi:10.1016/j.foodchem.2015.08.083

Cited by 164 publications

(119 citation statements)

References 54 publications

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“…All IC 50 values determined for BSNS were significantly lower (P ≤ 0.05) than for BSG. Shen et al (2016) reported lower IC DPPH 50 value of black highland barley (0.19 mg mL À1 ) than in our study for BS, which is probably because of higher TPC in black highland barley (17 177 mg GAE 100 g À1 ) than in BS, and due to different origin and variety and extraction method (alkaline hydrolysis). In these assays, TE values of BSNS were 1.37-to 2.…”

Section: Bioactivity Of Bscontrasting

confidence: 84%

Powdered barley sprouts: composition, functionality and polyphenol digestibility

Aborus

Čanadanović-Brunet

Ćetković

et al. 2016

Int J of Food Sci Tech

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This study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti‐inflammatory activities, and simulated gastrointestinal digestion of 7‐day‐old freeze‐dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g−1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power (IC50DPPH = 0.54 mg mL−1; IC50ABTS = 0.79 mg mL−1; RP0.5 = 9.35 mg mL−1). Antihyperglycaemic and anti‐inflammatory activities of BSNS (IC50AHgA = 1.43 mg mL−1; IC50AIA = 1.86 mg mL−1) were also significantly higher (P ≤ 0.05) than BSG (IC50AHgA = 1.97 mg mL−1; IC50AIA = 4.40 mg mL−1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid.

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Section: Bioactivity Of Bscontrasting

confidence: 84%

Powdered barley sprouts: composition, functionality and polyphenol digestibility

Aborus

Čanadanović-Brunet

Ćetković

et al. 2016

Int J of Food Sci Tech

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“…The results were similar to the observations reported in many researches [12]. The profiles of SEC-LLS chromatograms all showed two symmetrical peaks as showed, which indicated each sample was a homogenous polysaccharide [11]. Table 1 revealed that the weightaverage molecular weight (Mw) of CBP and S-CBP were 335kDa and 178kDa, respectively.…”

Section: Fig1 Ft-ir Spectrum Of Cbp and S-cbpsupporting

confidence: 87%

Preparation and Physiological activities of sulphated derivative extracted from corn bran

Dai

Jian-jun

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…Oxidative stress is characterized by excessive production of reactive oxygen species (ROS) combined with an inadequate or defective antioxidant defense system [12].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

Cited by 164 publications

References 54 publications

Powdered barley sprouts: composition, functionality and polyphenol digestibility

Powdered barley sprouts: composition, functionality and polyphenol digestibility

Preparation and Physiological activities of sulphated derivative extracted from corn bran

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

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