Journal
FOOD CHEMISTRY
Volume 187, Issue -, Pages 65-74Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.028
Keywords
Barley; Genotypes; Vitamin E; Antioxidant; Storage
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Antioxidants, including vitamin E, may have a positive effect on human health and prolong storage of food items. Vitamin E content and antioxidant capacity were measured in 25 barley genotypes before and after 4 months storage at 10 degrees C using high performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. As expected, alpha-tocotrienol (alpha-T3) and alpha-tocopherol (alpha-T) were the predominant tocol isomers. Vitamin E content and antioxidant capacity varied significantly among genotypes. Vitamin E ranged from 8.5 to 31.5 mu g/g dry weight (DW) while ascorbic acid equivalent antioxidant capacity (AEAC) varied from 57.2 to 158.1 mg AEAC/100 g fresh weight (FW). Generally, lower vitamin E content or antioxidant capacity was observed in hulless or coloured genotypes. These results suggest that some genotypes are potential candidates for breeding of barley cultivars with high vitamin E content or antioxidant capacity at harvest, even after storage. (C) 2015 Elsevier Ltd. All rights reserved.
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