The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지
DOI QR코드

DOI QR Code

Nutrient Composition and Antioxidative Effects of Young Barley Leaf

보리순의 영양성분과 항산화 효과

  • Received : 2016.10.01
  • Accepted : 2016.11.10
  • Published : 2016.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.

Keywords

References

  1. A.O.A.C.(1995) Official methods of analysis (16th Edition) Association of official analytical chemists. Washington, D.C.
  2. Blois MS(1958) Antioxidant determinations by the use of a stable free radical. Nature 181(4617), 1199-1203 https://doi.org/10.1038/1811199a0
  3. Cha HS, Youn AR, Kim SH, Kwon KH and Kim BS(2007) Evaluation of quality and analysis of hazard management at different seasons of lettuce. J Korean Soc Food Sci Nutr 36(7), 932-937 https://doi.org/10.3746/jkfn.2007.36.7.932
  4. Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH(2002) Standard food analysis. Paju: Jigu-moonwha sa, pp381-382
  5. Choe JS, Youn JY(2005) The chemical composition of barley and wheat varieties. J Korean Soc Food Sci Nutr 34(2), 223-229 https://doi.org/10.3746/jkfn.2005.34.2.223
  6. Choi YH, Han JS(2001) Vitamin C and mineral contents in perilla leaves by leaf age and storage condition. Korean J Soc Food Cookery Sci 17(6), 583-588
  7. Esquivel MM, Ribeiro MA, Bermardo-Gil MG(1999) Supercrit extraction of savory oil: study of antioxidant activity and extract characterization. J Supercritical Fluids 14(2), 129-138 https://doi.org/10.1016/S0896-8446(98)00115-6
  8. Fallove C, Rouphael Y, Rea E, Battistelli A., Colla G(2009) Nutrient solution concentration and growing season affect yield and quality of Lactuca sativa L. var. acephala in floating raft culture. J Sci Food Agr 89(10), 1682-1689 https://doi.org/10.1002/jsfa.3641
  9. Ferreres F, Krskova Z, Goncalves RF, Valentao P, Pereira JA, Dusek J, Martin J, Andrade PB(2009) Free water-soluble phenolics profiling in barley(Hordeum vulgare L.). J Agric Food Chem 57(6), 2405-2409 https://doi.org/10.1021/jf8037727
  10. Folin O, DenisW(1912) On phosphotungastic phosphomolybdic compounds as color regents. J Biol Chem 12(2), 239-249
  11. Gancedo M, Luh BS(1986) HPLC analysis of organic acid in Waters. PICO. TAG system Seoul: Young-in Scientific Co. Ltd., pp41-46
  12. Han JH, Moon HK, Kim JK, Kim JY, Kang WW(2003) Changes in chemical composition of radish bub(Raphaus sativus L.) during growth stage. Korean J Soc Food Cookery Sci 19(5), 596-602
  13. Han SY(2011) Antioxidative effects of the extract from barley sprout and application of the extracts to an edible oil and fat. MS Thesis, Chonbuk National University
  14. Hwang SS(2016) Physicochemical composition of barley (Hordeum vulgare L.) sprout. Bull Anim Biotechnol 8, 31-39
  15. Jang JH, Choi HS, Cheong HS, Kang OJ(2007) A composition of the antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Korean J Food Cookery Sci 23(2), 165-172
  16. Joo KJ, Kim JJ(2002) Oxidative stability and flavor compounds of sesame oils blended with vegetable oils. Korean J Food Sci Technol 34(6), 499-502
  17. Ju JI, Lee KS, Min HI, Lee BJ, Kwon BG, Gu JH, Oh MJ (2007) Changes in physicochemical characteristics of green barley according to days after heading. Korean J Crop Sci 52(1) 36-44
  18. Kim DC, Kim DW, Lee SD, In MJ(2006) Preparation of barley leaf powder tea and its quality characteristics. J Korean Soc Food Sci Nutr 35(6), 734-737 https://doi.org/10.3746/jkfn.2006.35.6.734
  19. Kim IS, Han SH, Han KW(1997) Study on the chemical change of amino acid and vitamin of rapeseed during germination. J Korean Soc Food Sci Nutr 26(6), 1058-1062
  20. Kim IS, Kwon TB, Oh SK(1988) Study on the chemical change of general composition, fatty acids and minerals of rapeseed during germination. Korean J Food Sci Technol 20(2), 188-193
  21. Kim KT, Kim SS, Lee SH, Kim DM(2003) The functionality of barley leaves and its application on functional foods. Food Sci Indus 36(1), 45-49
  22. Kim KT, Seog HM, Kim SS(1994) Changes in physicochemical characteristics of barley leaf during growth. Korean J Food Sci Technol 26(4) 471-474
  23. Kim SL, Kim SK, Park CH(2004) Introduction and nutritional of buckwheat sprouts as a new vegetable. Food Res Int 37(4), 319-327 https://doi.org/10.1016/j.foodres.2003.12.008
  24. Korea Food and Drug Association(2005) Food standards codex. Korean Foods Industry Association, pp. 367-368, pp. 383-385
  25. Kulkarni SD, Tilak JC, Acharya R, Rajurkar NS, Devasagayam TP, Reddy AV(2006) Evaluation of the antioxidant activity of wheat grass(Triticum aestivum L.) as a function of growth under different conditions. Phytother Res 20(3), 218-227 https://doi.org/10.1002/ptr.1838
  26. Lee EH, Kim CJ(2008) Nutritional changes of buckwheat during germination. Korean J Food Cult 23(1), 121-129
  27. Lee HE, Lee JS, Choi JW, Pae DH, Do KR(2009a) Effect of mechanical stress on postharvest quality of baby leaf vegetables. Korean J Food Preserv 16(5), 699-704
  28. Lee JH, Lee SR(1994) Analysis of phenolic substances contents in Korean plants foods. Korean J Food Sci Technol 26(3), 310-316
  29. Lee JJ, Lee YM, Kim AR, Lee MY(2009b) Physicochemical composition of broccoli sprouts. J Life Sci 19(2), 192-197 https://doi.org/10.5352/JLS.2009.19.2.192
  30. Markham KR, Mitchell KA(2003) The mis-identification of the major antioxidant flavonoids in young barley(Hordeum vulgare) leaves. Z Naturforsch C 58(1-2), 53-56 https://doi.org/10.1515/znc-2003-1-209
  31. Martínez-Sánchez A, Gil-Izquierdo A, Gil MI and Ferreres F(2008) A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species. J Agric Food Chem 56(7), 2330-2340 https://doi.org/10.1021/jf072975+
  32. Park SJ, Joung YM, Choi MK, Kim YK, Kim JG, Kim KH, Kang MH(2008) Chemical properties of barley leaf using different drying methods. J Korean Soc Food Sci Nutr 37(1), 60-65 https://doi.org/10.3746/jkfn.2008.37.1.60
  33. Prosky L, Asp NG, Schweizer TF, Devries JW, Furda I(1988) Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J Assoc Off Anal Chem 71(5), 1017-1023
  34. Rizzolo A, Formi E, Polesello A(1984) HPLC assay of ascorbic acid in fresh and processed fruit and vegetables. Food Chem 14(3), 189-199 https://doi.org/10.1016/0308-8146(84)90058-X
  35. Rural Development Administration(2011) Foodstuffs Ingredient Table. 8th ed. pp 148-149
  36. Ryu SN, Lee EJ, Lee CW(2002) Varietal difference of saponarin content and antioxidant activity in barley leaf. Korean J Breed 34(1), 46-49
  37. Santos J, Oliveira MBPP, Ibanez E, Herrero M(2014) Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage. J Chroma A 1327(1), 118-131 https://doi.org/10.1016/j.chroma.2013.12.085
  38. Seo WD, Yuk HJ, Curtis-Long MJ, Jang KC, Lee JH, Han SI, Kang HW, Nam MH, Lee SJ, Lee JH, Park KH(2013) Effect of the growth stage and cultivar on policosanol profiles of barley sprouts and their adenosine 5'-monophosphate-activated protein kinase activation. J Agric Food Cem 61(5), 1117-1123 https://doi.org/10.1021/jf3041879
  39. Seo JH, Choi YM, Kim SC, Lee JS, Lee KT, Choung MG, Chun JY, Nam JS, Seo WD, Hwang Y, Kim HR, Kim SN(2015) Nutrient composition of barley grass. J Agr Sci Chungbuk Nat'l Univ 31(2), 131-137
  40. Shin HS, Lee KH, Lee SY(1981) A comparative study on the lipid components of barley and malt. Korean J Food Sci Technol 13(1), 30-36
  41. Shin JA, Choi YM, Lee KT(2015) ${\beta}$-Carotene content in selected agricultural foods. J Korean Soc Food Sci Nutr 44(3), 418-424 https://doi.org/10.3746/jkfn.2015.44.3.418
  42. Son GM, Bae SM, Chung JY, SHin DJ, Sung TS(2005) Antioxidative effect on the green tea and puer tea extracts. Korean J Food Nutr 18(3), 219-224
  43. Son HK, Lee YM, Park YH, Lee JJ(2016) Effect of young barley leaf powder on glucose control in the diabetic rats. Korean J Community Living Sci 27(1), 19-29 https://doi.org/10.7856/kjcls.2016.27.1.19
  44. Wungaarden DV(1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal Chem 39(7), 848-850 https://doi.org/10.1021/ac60251a031
  45. Yang EJ(2010) Effect of young barley leaves on lipid contents and hepatic lipid regulating enzyme activities in high-fat fed mice. MS Thesis, Sunchon National University

Cited by

  1. 건조방법에 따른 새싹보리 설기떡의 품질특성 vol.23, pp.7, 2017, https://doi.org/10.20878/cshr.2017.23.7.022
  2. 보리새싹 함유 녹즙의 항산화력 분석에 관한 연구 vol.18, pp.12, 2016, https://doi.org/10.5762/kais.2017.18.12.248
  3. Quality Characteristics of Jeolpyun Added with Barley Sprout Using Different Processing Methods vol.24, pp.8, 2016, https://doi.org/10.20878/cshr.2018.24.8.012
  4. Effects of Young Barley Leaf Powder on Anti-obesity and Lipid Improvements in Rats Fed a High-fat Diet vol.30, pp.2, 2016, https://doi.org/10.7856/kjcls.2019.30.2.211
  5. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices vol.11, pp.14, 2016, https://doi.org/10.3390/su11143960
  6. 새싹보리 에탄올 농도별 추출물의 산화방지 활성 vol.51, pp.5, 2016, https://doi.org/10.9721/kjfst.2019.51.5.486
  7. Quality Characteristics and Antioxidant Activities of Ganache Containing Doenjang Powder vol.30, pp.1, 2020, https://doi.org/10.17495/easdl.2020.2.30.1.42
  8. Quality Characteristics of Acorn Muk Added with Barley Sprout Powder vol.30, pp.2, 2020, https://doi.org/10.17495/easdl.2020.4.30.2.139
  9. Emblica officinalis and Hordeum vulgare L. Mixture Regulates Lipolytic Activity in Differentiated 3T3-L1 Cells vol.24, pp.2, 2016, https://doi.org/10.1089/jmf.2020.4810
  10. 인공조명이 수경재배 새싹보리(Hordeum vulgare L.)의 생장과 품질에 미치는 영향 vol.48, pp.1, 2016, https://doi.org/10.5010/jpb.2021.48.1.062
  11. 배양액과 인공광 처리가 수경재배 보리의 성장과 이화학적 특성에 미치는 영향 vol.48, pp.2, 2016, https://doi.org/10.5010/jpb.2021.48.2.77
  12. Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract vol.50, pp.9, 2016, https://doi.org/10.3746/jkfn.2021.50.9.921