Antioxidant capacity and vitamin E in barley: Effect of genotype and storage

作者：Do Thu Dung T; Cozzolino Daniel; Muhlhausler Beverly; Box Amanda; Able Amanda J^*

来源：Food Chemistry, 2015, 187: 65-74.

DOI：10.1016/j.foodchem.2015.04.028

• Barley
• Genotypes
• Vitamin E
• Antioxidant
• Storage

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.

• 出版日期2015-11-15