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KMID : 0380620190510050486
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.486 ~ p.491
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Antioxidant activities of ethanol extracts from barley sprouts
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Chae Kyu-Seo
Ryu Eun-Hye
Kim Ki-Deok
Kim Yong-Suk
Kwon Ji-Wung
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Abstract
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Phenolic compounds and antioxidant activities of ethanol extracts from barley sprouts were evaluated in this study. Barley sprouts were extracted using water and ethanol in various concentration (25, 50, and 75%) using reflux extraction methods. Ultra performance liquid chromatography (UPLC) analysis showed that barley sprouts are mainly composed of rutin, gallic acid, ferulic acid, and p-coumaric acid. The 75% ethanol extracts had higher total polyphenol contents (44.01±1.32 mg/g) and total flavonoid contents (102.96±2.49 mg/g). 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (EC50 value: 1.65±0.02 mg/mL) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity (EC50 value: 1.67±0.02 mg/mL) of the 75% ethanol extracts of barley sprouts were found to be the most effective. The 75% ethanol extracts of barley sprouts exhibited a strong reducing activity and ferric reducing antioxidant activity. As a result, the 75% ethanol extracts of barley sprouts showed stronger antioxidant activity than other extracts.
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KEYWORD
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antioxidant activities, ethanol extracts, phenolic compounds, barley sprouts
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