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http://dx.doi.org/10.7856/kjcls.2016.27.4.851

Nutrient Composition and Antioxidative Effects of Young Barley Leaf  

Son, Hee-Kyoung (Dept. of Food and Nutrition, Chosun University)
Lee, Yu-Mi (Dept. of Food and Nutrition, Chosun University)
Lee, Jae-Joon (Dept. of Food and Nutrition, Chosun University)
Publication Information
The Korean Journal of Community Living Science / v.27, no.4, 2016 , pp. 851-862 More about this Journal
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 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
young barley leaf; nutrient composition; total polyphenol; antioxidative effect;
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Times Cited By KSCI : 13  (Citation Analysis)
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