KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지

Antioxidant Activity and Total Phenolic Compounds in Grain Extracts of Wheat, Barley, and Oat

  • Seo, Yong-Weon (Dept. of Crop Science, College of Life and Environmental Science, Korea Univ.) ;
  • Bu, So-Young (Dept. of Crop Science, College of Life and Environmental Science, Korea Univ.) ;
  • Jeon, Woong-Bae (Dept. of Crop Science, College of Life and Environmental Science, Korea Univ.) ;
  • Kim, Dong-Sub (Dept. of Crop Science, College of Life and Environmental Science, Korea Univ.) ;
  • Heo, Hwa-Young (National Crop Experiment Station, RDA)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Cereal grains are rich in phenolic compounds that give beneficial effect in human health. Although several research works have been reported on the effects of phytochemicals of plant origin, such as fruits, vegetables, few studies have examined the antioxidative effects of whole cereal grains. The objective of this study was to determine total antioxidant capacity of 80% ethanolic extracts of cereal grains by testing the ability of the extracts to inhibit UV -induced lipid peroxidation in vitro using linoleic acid in comparison to well-known antioxidant such as ascorbic acid and tannic acid. The total phenolic content of the cereal grain (80% ethanolic extracts) investigated in this study varied from 2.1 mg/g (wheat cv. Olgeurumil) to 10.4 mg/g (barely cv. Seodunchalbori). Highly positive relationship between total phenol compounds and antioxidant activity was found. When the antioxidant activities of all investigated extracts were measured with application of same quantity of phenol compounds, oat grain extracts showed similar antioxidant activity of barely cultivars. However, barely extract appeared as the most potent antioxidant activity of inhibition of UV -induced lipid peroxidation. This indicated that factors such as phenolic compound composition and their individual antioxidant activity could playa crucial role in the total antioxidant activity of cereal grains.

Keywords

References

  1. Andreasen M. P., P. A. Rroon, G. Williamson, and M. T. Garcia-Conesa. 2001. Intestinal release and uptake of phenolic antioxi-dant difemlic acids. Free Rad. Biol. Med. 31 (3): 304-314 https://doi.org/10.1016/S0891-5849(01)00585-8
  2. Blios, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 181 : 1199 https://doi.org/10.1038/1811199a0
  3. Bonnely, S., M. N. Peyrat-Maillard, L. Rondini, D. Masy, and C. Berset. 2000. Antioxidant activity of malt rootlet extracts. J. Agric. Food Chem. 48 : 2785-2792 https://doi.org/10.1021/jf990793c
  4. Bravo, L. 1998. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56 (11): 317-333 https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
  5. Caragy, A. B. 1992. Cancer preventive foods and ingredients. Food Technol. 46 (4): 65-69
  6. Dixon, R. A. and N. L. Paiva. 1995. Stressed-induced PhenyIPrO-panoid metabolism. The Plant Cell 7 : 1085-1097 https://doi.org/10.2307/3870059
  7. Perguson, L. R. and P. J. Harris. 1999. Protection against cancer by wheat bran: role of dietary fibre and phytochemicals. Eur. J. Cancer Prev. 8 (1): 17-25 https://doi.org/10.1097/00008469-199902000-00003
  8. Friedman, M. and H. S. Jurgens. 2000. Effect ofpH on the stability of plant compounds. J. Agric. Food Chem. 48 : 2101-2110 https://doi.org/10.1021/jf990489j
  9. Handelman, G. J., G. Cao, M. F. Walter, Z. D. Nightingale, G. L. Paul, R. L. Piior, and J. B. Blumberg. 1999. Antioxidant Capac-ity of oat (Avena saliva L.) extracts. 1. Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity. J. Agric. FoodChem. 47 : 4888-4893 https://doi.org/10.1021/jf990529j
  10. Johnson, I. T., G. Williamson, and S. R. R. Musk. 1994. Anticarci-nogenic factors in plant foods: a new class of nutrients? Nutr. Res. Rev. 1 : 175-204
  11. Kasha, K. J, D. E. Falk, A. Ziauddin. 1993. Barely: Chemistry and Technology Potential improvement of barely quality through genetic engineering. American Association of Cereal Chemist Inc. pp.419-435
  12. Lehtinen, P. and S. Laakso. 1997. Antioxidadve-like effect of dif-ferent cereals and cereal fractions in aqueous suspension. J. Agric. Food Chem. 40 : 4000-4011
  13. Liegeois, C., G. Lermusieau, and S. Collin. 2000. Measuring anti-oxidant efficiency of wort, malt, and hops against the 2,2-azo-bis(2-amidinopropane) dihydrochlohde-induced oxidation of an aqueous dispersion of Unoleic acid. J. Aeric. Food Chem. 48: 1129-1134 https://doi.org/10.1021/jf9911242
  14. Mukoda, T., B. Sun, and A. Ishiguro. 2001. Antioxidant activities of buckwheat hull extract toward various oxidative stress in vitro and in vivo. Biol. Pharm. ButI. 24 (3): 209-213 https://doi.org/10.1248/bpb.24.209
  15. Onyeneho, S. N. and N. S. Hettiarachchy. 1992. Antioxidant activ-itiy of durum wheat bran. J. Aeric. Food Chem. 40 : 1496-1500 https://doi.org/10.1021/jf00021a005
  16. Osada, K., M. Takahashi, S. Hoshina, M. Nakamura, S. Nakamura, and M. Sugano. 2001. Tea catechin inhibit cholesterol Oxida-don accompanying oxidation of low density lipoprotein in vitro. Comp. Biochem. Physiol C. Toxicol. Pharmacol. 128 (2):153-164
  17. Osawa, T. 1999. Protective role of dee polyphenols in oxidative stress. Anticancer Res. 1999. 19 (5A): 3645-3650
  18. SalunMie, D. K., S. J. Jadhav, S. S. Kadam, J. K. Chavan. 1982. Chemical, biochemical, and biological significance Ofp01yphe-nols in cereals and legumes. Crit. Rev. Food Sci. Nutr. 17 (3): 277-305 https://doi.org/10.1080/10408398209527350
  19. Shahidi, F. and M. Naczk. 1995. Method of analysis and quantifi-cation of phenolic compounds. Food phenolic: sources, Chem-istry, effect and application. Technomic Publishing Company. Lancaster. pp. 287-293
  20. Slavin, J. L., M. C. Martini, D. R. Jacobs, Jr., and L. Marquart. 1999. Plausible mechanisms for the protectiveness of whole grains. Am. J. CUn. Nutr. 70 (supple): 459S-463S
  21. Sung, M. K., C. W. Kendall, M. M. Koo, and A. V. Rao. 1995. Effect of soybean saponins and gypsophilla saponin on growth and viability of colon carcinoma cells in culture. Nutr. Cancer. 23(3): 259-270 https://doi.org/10.1080/01635589509514380
  22. Sung, M. K., M. Lautens, and L. U. Thompson. 1998. Mammalian lignans inhibit the growth of estrogen-independent human colon tumor cells. Anticancer Res. 18 (3A): 1405-1408
  23. Thompson, L. 1994. Antioxidants and hormone-mediated health benefits of whole grains. Crit. Rev. Food Sci. Nutr. 34 (5&6) : 473-497 https://doi.org/10.1080/10408399409527676
  24. Wei, H., X. Zhang, J. F. Zhao, Z. Y. Wang, D. Bickers, and M. Leb-wohl. 1999. Scavenging of hydrogen peroxide and inhibition of ultraviolet light-induced oxidative and damage by aqueous extracts from green and black teas. Free Rad Biot. Med. 26 : 1427-1435 https://doi.org/10.1016/S0891-5849(99)00005-2
  25. Welch, R. W. 1995. Oats in human nutrition and health. The Oat Crop : Production and utilization. Chapman & Hall. London. pp. 433-472
  26. Whetten, R. and R. Sederoff. 1995. Lignin Biosynthesis. The Plant Cell 7:1001-1013 https://doi.org/10.2307/3870053
  27. Xing, Y. and P. J. White. 1997. Identification and Function OfAnti-oxidants from Oat Groats and Hulls. J. AOAC. 74 (3) : 303 307
  28. Xing, Y. and P. J. White. 1993. Identification and function of anti-oxidants from oat groats and hulls. J. Am. Oil Chem. Soc. 70 : 383-386 https://doi.org/10.1007/BF02552711