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KMID : 0380620210530030252
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.252 ~ p.259
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Comparison of antioxidant activities of pearled and wholegrain barley harvested in Jeju
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Kang Yu-Ri
Kim Hyun-Jung
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Abstract
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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 μg/g) and protocatechuic acid (0.67-2.84 μg/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.
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KEYWORD
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Jeju barley, wholegrain barley, pearled barley, phenolics, antioxidant activity
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