Relationship between Phenolic Compounds, Anthocyanins Content and Antioxidant Activity in Colored Barley Germplasm

Abstract

Barley and its products are good sources of antioxidants. This experiment was conducted to examine the classification and concentration of phenolic compounds, proanthocyanidins, and anthocyanins in 127 lines of colored barley. Their relationship with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was also examined. Barley was placed into seven groups using the colorimeter: hulled (black 1, black 2, black 3, and purple) and unhulled (black, blue, and purple). The contents of phenolic compounds and anthocyanins were analyzed by using HPLC. The average content of phenolic compounds in unhulled barley groups (268.6 microg/g) was higher than that in hulled (207.0 microg/g) (P > 0.05). The proanthocyanidins content was determined by modified vanillin assay. The average content of proanthocyanidins was significantly higher in purple and blue barley groups compared with black (P < 0.05). The content of anthocyanins varied from 13.0 to 1037.8 microg/g. Purple and blue barley groups contained higher average contents of anthocyanins than black (P < 0.05). The most common anthocyanin in the purple barley groups was cyanidin 3-glucoside, whereas delphinidin 3-glucoside was the most abundant anthocyanin in the blue and black groups. In colored barley, DPPH radical scavenging activity had high positive correlation to the content of phenolic compounds and proanthocyanidins.

Ferulic acid in cereals - a review

“…Food Sci., 33, 2015 (1): 1-7 doi: 10.17221/401/2014-CJFS The protective effects of whole grain cereals against heart disease and certain cancers may be due to the antioxidant effects of phenolics (Price et al 2008). Phenolic compounds, especially phenolic acids, are the main antioxidant contributors in wholegrain products (Kim et al 2007;Verma et al 2009;AbdelAal & Rabalski 2013). Ferulic acid has quite a high antioxidant effect (Graf 1992;Rice-Evans et al 1996;Kern et al 2003;Lin et al 2005;Price et al 2008;Itagaki et al 2009;Réblová 2012) and it is stated that because of this effect, it has been used as a food additive for preventing oxidation in Japan (Itagaki et al 2009).…”

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

“…5 lm) (Waters, USA). The composition of solvents and the gradient elution conditions used were those described by Kim et al (2007), with slight modifications. The mobile phases used were 0.1% hydrochloric acid in methanol (15:85 v/v) (phase A) and 8% formic acid (phase B), at a flow rate of 1 mL/min.…”

Inhibitory properties of lithium, sodium and potassium o-, m- and p-coumarates against Escherichia coli O157:H7

“…However, it is not easy to compare directly the results of various types of research to present reasonable relationships between antibacterial activity, the concentration of phenolic active compounds due to the fact that there is a signifi cantly low number of phenolic salts tested, different determination methods and different bacterial strains applied (Ceylan and Fung, 2004;Terpine and Abramovic, 2010). The results of the carried out experiment showed the importance of phenolic compounds in the antibacterial activity of spice and herb extracts against foodborne pathogens (Hara-Kudo et al, 2004;Kim et al, 2007).…”