1. Quantitative Analysis and Antioxidant Activity of Polyphenolic Compounds in Whole Grain, Rice, and Bran of Hulless Barley
- Author
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Junlin DENG, Chen XIA, Kaijun YANG, Tinghui LIU, Jian CHEN, Shigang XIE, Zhuoya XIANG, Xing YANG, Boyu ZHU, and Manyou YU
- Subjects
hulless barley ,polyphenol ,anthocyanin ,uplc ,antioxidant activity ,Food processing and manufacture ,TP368-456 - Abstract
This study focused on the extraction and analysis of β-glucan, free and bound phenols, total phenolic content (TPC), and total flavonoid content (TFC) from whole grain, rice, and bran of purple and glutinous hulless barley, and assessment of the antioxidant activity of extracts. Ultra-high-performance liquid chromatography (UPLC) quantified various phenolic compounds, including protocatechuic aicd, p-hydroxybenzoic acid, vanillic acid, caffeic acid, vanillin, p-coumaric acid, ferulic acid, sinspic acid, luteolin-7-O-glucuronide, chrysoeriol-7-O-glucuronide, luteolin, chrysoeriol, anthocyanin and 8 types of ferulic acid dimers. The antioxidant activities of free and bound phenolic extracts were evaluated by using DPPH and ABTS+ free radical scavenging assays. The results revealed that β-glucan content was comparable in whole grains and barley rice but significantly higher than that in bran (P
- Published
- 2024
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