Abstract
Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions accounting for 43-97% and 2-55% of total phenolic acids, respectively. This wide range demonstrates significant differences among barley wholegrain or pearled products. Antioxidant capacities also varied significantly among barleys with the hulless cultivars tested exhibiting the greatest. The outer layers fraction showed higher scavenging capacity against ABTS and DPPH radicals and inhibitory effects toward LDL oxidation compared with the endosperm fractions. The results suggest that the outer layer and hull fractions would potentially provide promising sources of natural antioxidants.
Highlights
Barley is one of the ancient cereal crops that currently have received increasing demands worldwide
Barley contained good level of phenolic acids but significant differences were observed among the barley wholegrain flours tested (Table 1)
Wholegrain flours obtained from the Egyptian cultivars were found to exhibit significantly higher amounts of phenolic acids compared with the Canadian cultivars
Summary
Barley is one of the ancient cereal crops that currently have received increasing demands worldwide. A wide range of phenolic antioxidant compounds has been found in barley such as benzoic and cinnamic acid derivatives, proanthocyanidins, flavonols, chalcones, flavones, flavanones, and amino phenolic compounds (McMurrough and Madigan, 1996, Goupy et al 1999, Hernanz et al 2001). They are present in free and bound form in cereals. Ferulic acid and its dehydrodimer derivatives are the major phenolic compound in cereals present mainly in bound form (Manach et al 2004, Madhujith et al 2006, Choi et al 2007, Kim et al 2007)
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