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KMID : 1007520100190030785
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Food Science and Biotechnology
2010 Volume.19 No. 3 p.785 ~ p.791
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Biological Activity of Barley (Hordeum vulgare L.) and Barley Byproduct Extracts
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Lee Na-Young
Kim Yang-Kil
Choi In-Duck
Cho Sang-Kyun
Hyun Jong-Nae
Choi Jae-Seong
Park Ki-Hun
Kim Kee-Jong
Lee Mi-Ja
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Abstract
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Barley and barley by-product extracts, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The color, total phenolic contents, antioxidative activity, tyrosinase inhibition activity, xanthin oxidase inhibition activity, and angiotensin converting enzyme inhibition activity of the samples were measured. Hunter L* values of the by-products extract had higher than that of the whole and milled barley extracts. The contents of total phenolic compounds of the barley byproducts, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. The 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity of waxy type whole, milled barely, and barley by-product extracts were 65.43, 30.84, and 54.62%, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type whole barley, milled barley, and barley by-products extracts powder were 26.76, 16.30, and 33.60% at 250 ppm, respectively. The samples showed an inhibition effect of xanthin oxidase and angiotensin converting enzyme.
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KEYWORD
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barley by-product, barley extract, biological activity
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