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http://dx.doi.org/10.9721/KJFST.2021.53.3.252

Comparison of antioxidant activities of pearled and wholegrain barley harvested in Jeju  

Kang, Yuri (Department of Food Bioengineering, Jeju National University)
Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.3, 2021 , pp. 252-259 More about this Journal
Abstract
Barley contains health-beneficial compounds, such as phenolic acids, flavonoids, lignans, and tocopherols. The antioxidant activities of pearled and wholegrain hull-less, premature, and black barley harvested in Jeju were investigated by measuring total phenolic content (TPC), total flavonoid content (TFC), phenolic compounds, tocopherols (T), and tocotrienols (T3), along with their in vitro antioxidant activities. Consequently, TPC and TFC in wholegrain barley groups were higher than those in pearled barley. Gallic acid (1.55-2.98 ㎍/g) and protocatechuic acid (0.67-2.84 ㎍/g) were the predominant phenolic compounds in barley. Total T and T3 concentrations of wholegrain barley groups were significantly higher than those of pearled barley (p<0.05). Except for the metal chelating effect and reducing power, the in vitro antioxidant activities of wholegrain barley were significantly higher than those of pearled barley. These results indicate that wholegrain Jeju barley can be used as a natural antioxidant source in the food industry.
Keywords
Jeju barley; wholegrain barley; pearled barley; phenolics; antioxidant activity;
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