Antioxidant activities of barley seeds extracts

作者：Liu Qing; Yao Huiyuan^*

来源：Food Chemistry, 2007, 102(3): 732-737.

DOI：10.1016/j.foodchem.2006.06.051

• antioxidants
• barley
• extracts
• free radical scavenging

The antioxidant activities of different polarity solvents extracts from barley were evaluated by various antioxidant assays, including reducing power, free radical scavenging and lipid oxidation inhibition. Those various antioxidant activities were compared to standard antioxidants, butylated hydroxyluene (BHT) and ascorbic acid (Vit. C). The properties of the extracting solvents significantly affected the total phenolics, proanthocyanidins and antioxidant activities of barley extract. The highest contents of total phenolics and proanthocyanidins were obtained from extraction with 70% acetone. For three different solvent extracts, the antioxidant activities were in this order: 70% acetone extract > 70% ethanol extract >= 70% methanol extract. Reducing powers of three extracts and their scavenging effects on 2, 2-diphenyl-1-picrylhydrazyl radicals were effective at amount of 200 mu g. The 70% acetone extract of barley exhibited high antioxidant activity in linoleic acid system, which was not significantly (P < 0.05) different from BHT during the incubation time.

• 出版日期2007
• 单位江南大学