Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley

Boubakri, Hatem; Jdey, Ahmed; Taamalli, Amani; Taamalli, Wael; Jebara, Moez; Brini, Faïçal; Riciputi, Ylenia; Pasini, Federica; Magné, Christian; Verardo, Vito

doi:10.1080/10942912.2017.1359186

Cited by 11 publications

(10 citation statements)

References 36 publications

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“…It was observed that 80% methanol and 50% acetone yielded better extraction efficiency and phenolic identification; a similar behavior was observed in the quantification of total phenols. [45,46] have reported that flavonols are the most abundant phenolic fraction, which concurs with data reported for barley husk. Studies of phenolic compounds in barley husk are limited.…”

Section: Identification and Quantification Of Phenolic Compoundssupporting

confidence: 86%

Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

López-Peréa¹,

Guzmán‐Ortiz

Román‐Gutiérrez

et al. 2019

International Journal of Food Properties

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Extracts of wheat bran and barley husk with solvents of different polarity were analyzed to determine the concentration of bioactive compounds (phytic acid, saponins, flavonoids, total phenolic compounds and phenolic profile) and their antioxidant activity by DPPH and ABTS assays. The results showed that the phytic acid concentration in wheat bran was higher than the phytic acid concentration in barley husk. The concentration of saponins was inverse with higher concentrations in barley husk than wheat bran. The solvents with the highest extraction of phytochemicals were 80% ethanol in wheat bran and 50% acetone in barley husk. The chromatograph profile showed that wheat bran presented a greater concentration of caffeic acid and barley husk contained kampferol. The properties of extraction solvents significantly affected the concentration of flavonoids, phenolic compounds, and antioxidant activity. The addition of water to the solvents increased the extraction efficiency of bioactive compounds and antioxidant activity. The results for barley husk are among the first reported because there are few studies on this cereal.

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Section: Identification and Quantification Of Phenolic Compoundssupporting

confidence: 86%

Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

López-Peréa¹,

Guzmán‐Ortiz

Román‐Gutiérrez

et al. 2019

International Journal of Food Properties

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“…The results were lower than those of Zeitoun et al (2017) and Thalhaoui et al (2016) who fined in dried leaves IC50 values of 427.00 ± 23.5 µg.mL -1 and 129.9 ± 23.5 µg.mL -1 respectively. Furthermore, the hereby obtained results were in accordance with those of Boubakri et al (2017), who explained that the IC50 were 44.83 ± 0.35 µg.mL -1 and 58.08 ± 3.5 µg.mL -1 of Swihli and Rihane extracts respectively.…”

Section: Radical-scavenging Activities On Dpphsupporting

confidence: 92%

Climate change effects on phytochemical compounds and antioxidant activity of Olea europaea

Mansour-Gueddes¹,

Naija²,

Bchir³

et al. 2020

Not Bot Horti Agrobo

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To tolerate water shortage and high temperature, olive cv. ‘Meski’, the main variety of table olives in Tunisia, developed several biochemical changes. The hereby study focused on the adaptation of the olive tree to the climatic conditions, considering the evaluation of phenolic compounds, chlorophylls, carotenoids, saponin and steroid synthesis, as well as the evaluation of the antioxidant activity. The analyses were made upon fresh leaves collected from three coastal areas of Tunisia (North (sub-humid), center (higher semi-arid) and South (lower arid)) and using different leaves’ extracts. The results emphasized that Southern ‘Meski’ trees had leaves with more polyphenols, flavonoids, o-diphenols and tannins compared with the Northern ones. From the North to the South, ‘Meski’ leaves showed an increase of carotenoids and a decrease of chlorophyll a and b contents. The highest level of antioxidant compounds of Southern leaves could be contributed to reduce the oxidative stress of the olive tree. The spectrophotometric analysis of the antioxidant capacity of leaves collected from central and Southern areas, based on DPPH and ABTS radical-scavenging activity, showed a higher value of antioxidant activity than the Northern ones, at different extract concentrations. Therefore, the increase of the analyzed bioactive compounds can be considered as a response of the tree to surround aggressions and to oppose the oxidative stress that results from the severity of climatic conditions, characteristic of the Southern area.

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“…In addition, the contents (216.68 mg/100 g DW) of the bound and total phenolics of the blue highland barley planted in Qinghai are higher than those planted in Lhasa (Tibet) and Hezuo (Gansu), which is related to the fact that the content of phenolic can be improved by promoting the synthesis of plant phenylalanine ammonia lyase at low temperature [ 29 ]. Moreover, the average content of blue highland barley varieties in the three locations is higher than those of Croatia [ 30 ] (148.01–159.00 mg GAE/100 g DW) and Tunisian barley [ 31 ] (40.01–123.00 mg GAE/100 DW). In addition, the contents of free, bound and total flavonoids of the blue highland barley planted in Menyuan (Qinghai) and Lhasa (Tibet) show no significant difference, among which the content of free flavones of the blue highland barley planted in Lhasa (Tibet) (255.2 mg/100 g DW) is the highest.…”

Section: Resultsmentioning

confidence: 99%

Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau

2018

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In this study, the polyphenols composition and antioxidant properties of 12 blue highland barley varieties planted on the Qinghai-Tibet Plateau area were measured. The contents of the free, bound and total phenolic acids varied between 166.20–237.60, 170.10–240.75 and 336.29–453.94 mg of gallic acid equivalents per 100 g of dry weight (DW) blue highland barley grains, while the free and bound phenolic acids accounted for 50.09% and 49.91% of the total phenolic acids, respectively. The contents of the free, bound and total flavones varied among 20.61–25.59, 14.91–22.38 and 37.91–47.98 mg of catechin equivalents per 100 g of dry weight (DW) of blue highland barley grains, while the free and bound flavones accounted for 55.90% and 44.10% of the total flavones, respectively. The prominent phenolic compounds in the blue hulless barley grains were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, naringenin, hesperidin, rutin, (+)-catechin and quercetin. Among these, protocatechuic acid, chlorogenic acid and (+)-catechin were the major phenolic compounds in the free phenolics extract. The most abundant bound phenolics were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, benzoic acid, dimethoxybenzoic acid, naringenin, hesperidin, quercetin and rutin. The average contribution of the bound phenolic extract to the DPPH• free radical scavenging capacity was higher than 86%, that of free phenolic extract to the ABTS•+ free radical scavenging capacity was higher than 79%, and that of free phenolic (53%) to the FRAP antioxidant activity was equivalent to that of the bound phenol extract (47%). In addition, the planting environment exerts a very important influence on the polyphenol composition, content and antioxidant activity of blue highland barley. The correlation analysis showed that 2,4-hydroxybenzoic acid and protocatechuic acid were the main contributors to the DPPH• and ABTS•+ free radical scavenging capacity in the free phenolic extract, while chlorogenic acid, vanillic acid, ferulic acid and quercetin were the main contributors to the free radical scavenging capacity in the bound phenol extract. The study results show that the blue highland barley grains have rich phenolic compounds and high antioxidant activity, as well as significant varietal differences. The free and bound phenolic extracts in the blue hulless barley grains have an equivalent proportion in the total phenol, and co-exist in two forms. They can be used as a potential valuable source of natural antioxidants, and can aid in enhancing the development and daily consumption of foods relating to blue highland barley.

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Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley

Cited by 11 publications

References 36 publications

Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

Climate change effects on phytochemical compounds and antioxidant activity of Olea europaea

Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau

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