Phenolics content, antioxidant and antiproliferative activities of dehulled highland barley (Hordeum vulgare L.)

Zhu, Yong; Li, Tong; Fu, Xiong; Abbasi, Arshad Mehmood; Zheng, Bisheng; Liu, Rui Hai

doi:10.1016/j.jff.2015.09.053

Cited by 111 publications

(110 citation statements)

References 45 publications

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“…Bound extracts present a higher ORAC value than the free extracts, and they have the values at 17.87 ± 1.03 and 17.52 ± 2.42 μmol TE per g cooked flour (DW) in Z2 and CHQK, respectively. This is different from the results of free and bound extracts of raw highland barley (Zhu et al ., ). This indicates that cooking process can affect the antioxidant activity of highland barley.…”

Section: Resultsmentioning

confidence: 99%

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

Zhu

et al. 2016

Int J of Food Sci Tech

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Summary A multistep enzymatic extraction method was compared with a conventional chemical extraction process to evaluate the phenolic content and antioxidant activity of highland barley (Z2, Zangqing 25; CHQK, Changheiqingke). The main phenolic compound extracted was (+)‐catechin, followed by ferulic acid, p‐coumaric acid, caffeic acid and chlorogenic acid. The multi‐enzymatic digestion yielded a higher retrieval of (+)‐catechin compared to the conventional chemical extraction procedure (P < 0.05). Compounds obtained from the multi‐enzymatic digestion process exhibited significantly higher (P < 0.05) antioxidant activities determined by oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) when compared to chemical extracts. These results suggest that highland barley subjected to in vitro multi‐enzymatic digestion exhibits a higher phenolic content and antioxidant activity than the chemical extraction, and this multi‐enzymatic digestion coupled with the CAA assay may be a valuable tool to evaluate the antioxidant potential of wholegrains and fruits, as well as vegetables.

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Section: Resultsmentioning

confidence: 99%

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

Zhu

et al. 2016

Int J of Food Sci Tech

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“…All extracts were pooled in rotary flasks and concentrated to dryness with a rotary evaporator (Hei-VAP, Heidolph, Germany) under vacuum at 45°C.Then reconstituted in 90% of ethyl alcohol to a final volume of 25 mL and stored at −40°C until use. Bound phenolics of fresh M. doumeri pulp were extracted as described previously (Zhu et al, 2015). Briefly, the residues obtained after soluble free phenolics extraction were digested with 25 mL of NaOH (4 M) at room temperature for 1 h. The mixture was extracted five times with ethyl acetate after acidification to pH 2.0.…”

Section: Extractionmentioning

confidence: 99%

Phytochemical profiles and cellular antioxidant activity of Malus doumeri (bois) chevalier on 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP)-induced oxidative stress

Wen

Zheng

You

et al. 2016

Journal of Functional Foods

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“…However, limited information is available about the antioxidant potential of Qingke. Liu et al (2015) evaluated the oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity of four varieties of Qingke, which is also called dehulled highland barley, and reported that these varieties have high antioxidant and cellular antioxidant activities. The in vitro antioxidant potential of cereals and their fractions has been frequently measured with 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2′-diphenyl-1-picrylhydrazyl (DPPH), and ORAC assays (Tufan et al, 2013).…”

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Antioxidant activity of Qingke (highland hull‐less barley) after extraction/hydrolysis and in vitro simulated digestion

Xia

Yao

Kan

2019

J Food Process Preserv

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This study investigated the antioxidant activity of Qingke by three spectrophotometric assays, namely, 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, after two pretreatments (extraction/hydrolysis and in vitro simulated digestion). Results showed that the three assays and the two pretreatments obtained different values and orders of the antioxidant capacities of the Qingke varieties. Correlation analysis revealed that the correlations between total antioxidant capacities detected by ABTS and ORAC assays (R2 = 0.726, p < .01) were stronger than those between DPPH and ORAC assays (R2 = 0.488, p < .05). The ABTS scavenging activities and ORAC values of the tested Qingke varieties after the in vitro simulated digestion were significantly higher (p < .05) than those after the extraction/hydrolysis. Practical applications Qingke is an ancient hull‐less barley cultivar that grows in highlands. It exhibits a unique antioxidant compound profile and shows potential in oxidative stress mitigation. Systematically investigating the antioxidant activity of Qingke provides insights into its real antioxidant potential and presents scientific evidence for its future economic consumption.

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Phenolics content, antioxidant and antiproliferative activities of dehulled highland barley (Hordeum vulgare L.)

Cited by 111 publications

References 45 publications

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

Phytochemical profiles and cellular antioxidant activity of Malus doumeri (bois) chevalier on 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP)-induced oxidative stress

Antioxidant activity of Qingke (highland hull‐less barley) after extraction/hydrolysis and in vitro simulated digestion

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