Antioxidant and radical scavenging activities of a barley crude extract and its fraction
Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I–VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three … celý popis
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- Typ dokumentu
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- Fyzický popis
- 7 il.
- Publikováno v
- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 25, č. 2 (2007), s. 73-80
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- Bibliografie
- Bibliografie na s. 79-80 (36 zázn.)
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MARC
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| 072 | 7 | |a 633 |x Rostlinná výroba |2 Konspekt |9 24 | |
| 080 | |a 633.1 |2 MRF-sel | ||
| 245 | 1 | 0 | |a Antioxidant and radical scavenging activities of a barley crude extract and its fraction / |c Ryszard Amarowicz ... [et al.] |
| 300 | |b 7 il. | ||
| 500 | |a grafy | ||
| 504 | |a Bibliografie na s. 79-80 (36 zázn.) | ||
| 520 | 3 | |a Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I–VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three fractions. The measurements of the antioxidant activity using a β-carotene-linoleate model system, radical scavenging capacity against DPPH•, and reducing power based on the reduction of a Fe3+/K3Fe(CN)6 complex to the ferrous state were assessed in the barley crude extract and its fractions. The results indicated that barley possess marked antioxidant and antiradical capacities as compared to other grains such as wheat, rye, and triticale. Furthermore, the methanolic extract of the waxy barley sample and its fractions resembled in the aforementioned activities those from leguminous seeds, rapeseed and pulses. Phenolic constituents contained in barley may have a future role as ingredients in the development of functional foods. |9 eng | |
| 650 | 0 | 9 | |a BARLEY |2 agrovoc |
| 650 | 0 | 9 | |a HORDEUM VULGARE |2 agrovoc |
| 650 | 0 | 9 | |a GRAIN |2 agrovoc |
| 650 | 0 | 9 | |a CHEMICAL COMPOSITION |2 agrovoc |
| 650 | 0 | 9 | |a ANTIOXIDANTS |2 agrovoc |
| 650 | 0 | 9 | |a PHENOLIC COMPOUNDS |2 agrovoc |
| 650 | 0 | 9 | |a CEREAL CROPS |2 agrovoc |
| 650 | 0 | 9 | |a COLUMN CHROMATOGRAPHY |2 agrovoc |
| 653 | 0 | |a antioxidační aktivita | |
| 650 | 0 | 7 | |a ječmen |2 agrovoc |
| 650 | 0 | 7 | |a Hordeum vulgare |2 agrovoc |
| 650 | 0 | 7 | |a zrno |2 agrovoc |
| 650 | 0 | 7 | |a chemické složení |2 agrovoc |
| 650 | 0 | 7 | |a antioxidanty |2 agrovoc |
| 650 | 0 | 7 | |a fenolové sloučeniny |2 agrovoc |
| 650 | 0 | 7 | |a obiloviny |2 agrovoc |
| 650 | 0 | 7 | |a sloupcová chromatografie |2 agrovoc |
| 700 | 1 | |a Amarowicz, Ryszard, |u Polish academy od sciences, Institut od animal reproduction and food research, Olsztyn, PL |4 aut | |
| 700 | 1 | |a Zegarska, Zofia, |u University of Warmia and Masuria in Olsztyn |4 aut | |
| 700 | 1 | |a Pegg, Ronald B., |u University of Georgia, Athens, USA |4 aut | |
| 700 | 1 | |a Karamac, Magdalena, |u Polish academy od sciences, Institut od animal reproduction and food research, Olsztyn, PL |4 aut | |
| 700 | 1 | |a Kosinska, Agnieszka, |u Polish academy od sciences, Institut od animal reproduction and food research, Olsztyn, PL |4 aut | |
| 773 | 0 | |t Czech Journal of Food Sciences |x 1212-1800 |g Roč. 25, č. 2 (2007), s. 73-80 |q 25:2 |9 2007 | |
| LKR | |a ITM |b 97096 |l UZP50 |y 2007 | ||
| CAS | |a a | ||
| SIF | |z Old |d 20070323 | ||
| 910 | |a ABA009 |t rs | ||