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Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Author

Listed:
  • Ryszard Amarowicz

    (Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland)

  • Zofia Żegarska

    (Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Poland)

  • Ronald B. Pegg

    (Department of Food Science and Technology, The University of Georgia, Athens, GA, USA)

  • Magdalena Karamać

    (Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland)

  • Agnieszka Kosińska

    (Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland)

Abstract

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 DPP*, 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.

Suggested Citation

  • Ryszard Amarowicz & Zofia Żegarska & Ronald B. Pegg & Magdalena Karamać & Agnieszka Kosińska, 2007. "Antioxidant and radical scavenging activities of a barley crude extract and its fraction," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(2), pages 73-80.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:2:id:755-cjfs
    DOI: 10.17221/755-CJFS
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