KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지

Antioxidant Activity and Biological Activity of Specialty Barley (Hordeum vulgare L.) Extracts

  • Lee, Na-Young (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yang-Kil (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, In-Duck (National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Sang-Kyun (National Institute of Crop Science, Rural Development Administration) ;
  • Kweon, Hun-Jung (Apple experiment station, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Lee, Kwang-Won (National Institute of Crop Science, Rural Development Administration) ;
  • Hyun, Jong-Nae (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Jae-Seong (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ki-Hun (Research and Coordination Division, Rural Development Administration) ;
  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi-Ja (National Institute of Crop Science, Rural Development Administration)
  • Received : 2010.06.04
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Specialty barley extracts were prepared and investigated for its antioxidant activity and biological activity. Hunter $L^*$ values of the Iksan 86 extracts had higher than that of the Iksan 87 and Zasoojeongchal extracts. The extraction yields of Iksan 86, Iksan 87, and Zasoojeongchal was 8.08, 6.62, and 7.30%, respectively. The contents of total phenolic compounds of the Iksan 86, Iksan 87, and Zasoojeongchal extracts were 16.24, 15.51, and 13.95 GAE mg/g of sample, respectively. The DPPH radical scavenging activity of Iksan 86, Iksan 87, and Zasoojeongchal extracts were 50.00, 33.27, and 7.56% at a 500 ppm, respectively. The samples showed an inhibition of xanthin oxidase. ACE inhibition effect of specialty barley extracts, Iksan 86, Iksan 87, and Zasoojeongchal, was 39.81, 41.06, and 27.78%, respectively. Tyrosinase inhibition rates (%) of Iksan 86, Iksan 87, and Zasoojeongchal extracts were 26.21, 24.57, and 20.00%, respectively. Results indicated that specialty barley extracts possesses various biological activities including antioxidative capacity, xanthin oxidase inhibition activity, angiotensin converting enzyme inhibition activity, and tyrosinase inhibition activity.

Keywords

References

  1. Andersson, A. A. M., A. M. Lampi, L. Nystrom, V. Piironem, L. Li, J. L. Ward, K. Gebruers, C. M. Courtin, J. A. Delcour, D. Boros, A. Fras, W. Dynkowska, M. Rakszegi, Z. Bedő, P. R. Shewry, and P. Åman. 2008. Phytochemical and dietary fiber components in barley varieties in the healthgrain diversity screen. J. Agric. Food Chem. 56: 9767-9776. https://doi.org/10.1021/jf802037f
  2. Barsoom, B. N., A. M. E. Abdelsamad, and N. B. Adib. 2006. Indirect spectrophotometric determination of arbutin, whitening agent through oxidation by periodate and complexation with ferric chloride. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 64: 844-852. https://doi.org/10.1016/j.saa.2005.08.013
  3. Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1190-1200. https://doi.org/10.1038/1811190a0
  4. Bondia-Pons, I., A. M. Aura, S. Vuorela, M. Kolehmainen, H. Mykkänen, and K. Poutanen. 2009. Rye phenolics in nutrition and health. J. Cereal Sci. 49: 323-336. https://doi.org/10.1016/j.jcs.2009.01.007
  5. Bonoli, M., V. Verardo, E. Marconi, and M. F. Caboni. 2004. Antioxidant phenols in barely (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. J. Agric. Food Chem. 52: 5195-5200. https://doi.org/10.1021/jf040075c
  6. Cook, N. C., and S. Samman. 2006. Flavonoids-chemistry, metabolism, cardio protective effects, and dietary sources. Nutr. Biochem. 7: 66-76.
  7. Cushman, D. W., and H. S. Cheung. 1971. Spectrophotometric assay and properties of the angiotensin converting enzyme of rabbit lung. Biochemical Pharmacology 20: 1637-1648. https://doi.org/10.1016/0006-2952(71)90292-9
  8. Duangmal, K., B. Saicheua, and S. Sueeprasan. 2008. Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT - Food Science and Technology 41: 1437-1445. https://doi.org/10.1016/j.lwt.2007.08.014
  9. Hallagan, J. B., D. C. Allen, and J. F. Borzelleca. 1995. The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food Chem. Toxic. 33: 515-528. https://doi.org/10.1016/0278-6915(95)00010-Y
  10. Hill, M. J., and F. R. Path. 1998. Cereal, dietary fiber and cancer. Nutrition Research 18: 563-659.
  11. Hoije, A., M. Grondahl, K. Tommeraas, and P. Gatenholm. 2005. Isolation and characterization of physicochemical and material properties of arabinoxylans from barley husks. Carbohydrate Polymers 61: 266-275. https://doi.org/10.1016/j.carbpol.2005.02.009
  12. Holtekjolen, A. K., C. Kinitz, and S. H. Knutsen. 2006. Flavanol and bound phenolic acid contents in different barley varieties. J. Agric. Food Chem. 54(6): 2253-2260. https://doi.org/10.1021/jf052394p
  13. Jadhav, S. J., S. E. Lutz, V. M. Ghorpade, and D. K. Salunkhe. 1998. Barley: Chemistry and value-added processing. Critical Reviews in Food Science 38: 123-171. https://doi.org/10.1080/10408699891274183
  14. Jeon, T. W., C. Jo, K. H. Kim, and M. W. Byun. 2002. Inhibitory effect on tyrosinase and xanthine oxidase and nitrite scavenging activities of Schizandrae Fructus extract by gamma irradiation. Korean J. Food Preservation 9: 369-374.
  15. Jo, C., J. H. Son, M. G. Shin, and M. W. Byun. 2003. Irradiation effects on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza Uralensis Fischer) root extract during storage. Radiat. Phy. Chem. 67: 143-148. https://doi.org/10.1016/S0969-806X(02)00443-7
  16. Kim, M. J., J. N. Hyun, J. A. Kim, J. C. Park, M. Y. Kim, J. G. Kim, S. J. Lee, S. C. Chun, and I. M. Chung. 2007. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. J. Agric. Food Chem. 55: 4802-4809. https://doi.org/10.1021/jf0701943
  17. Kong, L. D., Y. Cai, W. W. Huang, C. H. K. Cheng, and R. X. Tan. 2000. Inhibition of xanthine oxidase by some Chinese medicinal plants used to treat gout. J. Ethnopharmacology 73: 199-207. https://doi.org/10.1016/S0378-8741(00)00305-6
  18. Lai, P., K. Y. Li, S. Lu, and H. H. Chen. 2009. Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran. Food Chem. 117: 538-544. https://doi.org/10.1016/j.foodchem.2009.04.031
  19. Liu, Q., and H. Yao. 2007. Antioxidant activities of barley seeds extracts. Food Chem. 102: 732-73. https://doi.org/10.1016/j.foodchem.2006.06.051
  20. Madhujith, T., and F. Shahidi. 2006. Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties. J. Agric. Food Chem. 54: 8048-8057. https://doi.org/10.1021/jf061558e
  21. Murakami, K. 1993. Biochemical and molecular biological studies on rennin-angiotensin system. Seikagaku 65: 260-276.
  22. Nam, S. H., S. P. Choi, M. Y. Kang, H. J. Koh, N. Kozukue, and M. Friedman. 2005. Antioxidative, antimutagenic and anticarcinogenic activities of rice bran extracts in chemical and cell assays. J. Agric. Food Chem. 53: 816-822. https://doi.org/10.1021/jf0490293
  23. Nam, S. H., S. P. Choi, M. Y. Kang, H. J. Koh, N. Kozukue, and M. Friedman. 2006. Antioxidative activities of bran extracts from twenty one pigmented rice cultivars. Food Chem. 94: 613-620. https://doi.org/10.1016/j.foodchem.2004.12.010
  24. Oliveira, A. P., J. A. Pereira, P. B. Andrade, P. Valentao, R. M. Seabra, and B. M. Silva. 2007. Phenolic profile of Cydonia oblonga miller leaves. J. Agric. Food Chem. 55: 7926-7930. https://doi.org/10.1021/jf0711237
  25. Panfili, G., A. Fratianni, T. D. Criscio, and E. Marconi. 2008. Tocol and $\beta$-glucan levels in barley varieties and in pearling by-products. Food Chem. 107: 84-91. https://doi.org/10.1016/j.foodchem.2007.07.043
  26. Peterson, D. M. 1994. Barley tocols: Effect of milling, malting and mashing. Cereal Chem. 71: 42-44.
  27. Qingming, Y., P. Xianhui, K. Weibao, Y. Hong, S. Yidan, Z. Li, Z. Yanan, Y. Yuling, D. Land, and L. Guoan. 2010. Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food Chem. 118: 84-89. https://doi.org/10.1016/j.foodchem.2009.04.094
  28. Stroch, J., and E. Ferber. 1988. Deterhent-amplifies chemiluminescence of lucigenin for determination of superoxide anion production by NADPH oxidase and xanthine oxidase. Analytical Biochemistry 169: 262-266. https://doi.org/10.1016/0003-2697(88)90283-7
  29. Vercruysse, L., J. V. Camp, and G. Smagghe. 2005. ACE inhibitory peptides derived from enzymatic hydrolysates of animal muscle protein: A review. J. Agric. Food Chem. 53: 8106-8115. https://doi.org/10.1021/jf0508908
  30. Wu, H., and H. Y. Park. 2003. Protein kinase C-$\beta$-mediated complex formation between tyrosinase and TRP-1. Biochemical and Biophysical Research Communication 311: 948-953.
  31. Yu, L., S. Haley, J. Perret, and M. Harris. 2004. Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chem. 86: 11-16. https://doi.org/10.1016/j.foodchem.2003.08.037
  32. Zhao, H., J. Dong, J. Lu, J. Chin, Y. Li, L. Shan, Y. Lin, W. Fan, and G. Gu. 2006. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in Barley (Hordeum vulgare L.). J. Agric. Food Chem. 54: 7277-7286. https://doi.org/10.1021/jf061087w
  33. Zhao, H., W. Fan, J. Dong, J. Lu, J. Chen, L. Shan, Y. Lin, and W. Kong. 2008. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem. 107: 296-304. https://doi.org/10.1016/j.foodchem.2007.08.018
  34. Zielinski, H., and H. Kozłowska. 2000. Antioxidnat activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48: 2008-2016. https://doi.org/10.1021/jf990619o
  35. Zielinski, H. 2002. Low molecular weight antioxidants in the cereal grains. Polish J. Food Nutr. Sci. 11: 3-9.