Biological Activity of Barley (Hordeum vulgare L.) and Barley By-product Extracts

被引：27

作者：

Lee, Na Young ^{[1
]}

Kim, Yang-Kil ^{[1
]}

Choi, Induck ^{[1
]}

Cho, Sang-Kyun ^{[1
]}

Hyun, Jong-Nae ^{[1
]}

Choi, Jae-Seong ^{[1
]}

Park, Ki-Hun ^{[2
]}

Kim, Kee-Jong ^{[1
]}

Lee, Mi-Ja ^{[1
]}

机构：

[1] Rural Dev Adm, Natl Inst Crop Sci, Iksan 570080, Jeonbuk, South Korea

[2] Rural Dev Adm, Res & Coordinat Div, Suwon 441707, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 03期

关键词：

barley by-product; barley extract; biological activity; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; XANTHINE-OXIDASE; FOOD; SOLVENT; COLOR;

D O I：

10.1007/s10068-010-0110-2

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Barley and barley by-product extracts, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The color, total phenolic contents, antioxidative activity, tyrosinase inhibition activity, xanthin oxidase inhibition activity, and angiotensin converting enzyme inhibition activity of the samples were measured. Hunter L* values of the by-products extract had higher than that of the whole and milled barley extracts. The contents of total phenolic compounds of the barley by-products, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of waxy type whole, milled barely, and barley by-product extracts were 65.43, 30.84, and 54.62%, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type whole barley, milled barley, and barley by-products extracts powder were 26.76, 16.30, and 33.60% at 250 ppm, respectively. The samples showed an inhibition effect of xanthin oxidase and angiotensin converting enzyme.

引用

页码：785 / 791

页数：7

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