Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 49, Issue 3, Pages 1455-1463Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf000882l
Keywords
antioxidant effect; lipid peroxidation; barley (Hordeum vulgare L.); different roasting temperatures; oxidative damage; free radical; scavenger; catechin; tocopherol; lutein
Ask authors/readers for more resources
The antioxidant effects of water extracts of roasted barley (S;VERB) were investigated under different roasting temperatures and compared with those of the water extracts of unroasted barley (WEUB). It was found that the Maillard reaction products increased upon increasing the roasting temperatures. Both WERE and WEUB exhibited significant antioxidant activities in linoleic acid and liposome model systems. Although WERE and WEUB afforded considerable protection against the. damage of deoxyribose and proteins, the antioxidant efficiency of roasted samples was weaker than that of unroasted samples because of the reduction of antioxidant components (catechin, tocopherol, and lutein) with increasing roasting temperature. Unroasted samples were more effective in reducing power, quenching free radical, hydroxyl radical, and chelating iron;than the roasted samples. The different antioxidant activity among roasted and unroasted barley samples may be partly attributed to the changes in catechin, tocopherol, and lutein contents.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available