期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 5, 页码 984-991出版社
WILEY
DOI: 10.1111/ijfs.12050
关键词
ACE (angiotensin-converting enzyme); Anthocyanin; antioxidant; pigmented barley
资金
- Korea Food Research Institute [E0112401]
- National Research Council of Science & Technology (NST), Republic of Korea [E0131400] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Anthocyanin-rich acetone extracts of barley grain of four hulless pigmented genotypes were investigated to determine their potential as functional food ingredients. The purple barley cultivar contained 11 anthocyanins, whereas only one anthocyanin, peonidin derivative, was observed in blue, black and yellow barley. The total anthocyanin content of pigmented barley genotypes ranged from 3.2 to 678.5mgkg1 in whole grain and from 4.5 to 1654.6mgkg1 in bran. The purple barley bran extract gave the highest DPPH radical scavenging capacity, superoxide radical scavenging capacity and total antioxidant activity. The half maximal inhibitory concentration (IC50) of angiotensin I-converting enzyme (ACE) of anthocyanin-rich extract of purple barley grain and bran was 8.77 and 4.54mgmL1, respectively. Purple barley appears to have great potential uses for the promotion of human health and development of nutraceuticals and functional foods.
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