Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Content and Activity in Methanolic Extracts from Colored Barley

유색보리 Methanol 추출물의 항산화 성분 및 항산화 활성

  • Park, Su-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Young-Hwa (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ham, Hyeon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2011.04.19
  • Accepted : 2011.05.17
  • Published : 2011.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

We examined the antioxidant content and activity in methanolic extracts from split polished barley (Spb), pearled black barley (Pbb), hulled yellow barley (Hyb), hulled purple barley (Hpb), and hulled black barley (Hbb). The extraction yields of Spb, Pbb, Hyb, Hpb, and Hbb were 2.85, 3.62, 4.62, 4.41, and 6.58%, respectively. The polyphenolic and flavonoid contents were 57.93 and 24.02 for Spb, 64.01 and 27.92 for Pbb, 122.88 and 36.38 for Hyb, 134.94 and 36.51 for Hpb, and 163.43 and 39.70 mg/100 g for Hbb, respectively. The antioxidant activity of hulled barley was significantly higher than that of split or pearled barley. The results of this study show that the antioxidant activity in barley bran has significant health benefits.

본 연구는 할맥(Spb), 정맥상태의 흑맥(Pbb), 현맥상태의 유색보리(황맥: Hyb, 자맥: Hpb, 흑맥: Hbb) methanol 추출물의 항산화 성분과 항산화 활성을 비교하고자 하였다. 추출수율은 할맥, 정맥상태의 흑맥, 현맥상태의 유색보리(황맥, 자맥, 흑맥)에서 각각 2.85, 3.62, 4.62, 4.41과 6.58%를 나타내었다. Polyphenol과 flavonoid 함량은 시료 100 g당 Spb가 57.93과 24.02 mg, Pbb가 64.01과 27.92 mg, Hyb가 122.88과 36.38 mg, Hpb가 134.94와 36.51 mg, Hbb가 163.43 and 39.70 mg으로 분석되었다. 항산화 활성도 이와 비슷하게 현맥상태의 유색보리가 할맥과 정맥상태의 흑맥보다 높았다. 이는 유색보리의 항산화 성분이 겨(bran) 층에 많이 분포하는 것으로 생각된다. 본 연구 결과는 유색보리의 기능성 연구 및 이를 이용한 기능성 제품의 개발에 있어 기초자료로 이용될 것으로 기대된다.

Keywords

References

  1. Auroma OI. 1998. Free radicals, oxidative stress, and antioxidants in human health. and disease. JAOCS 75: 199-212. https://doi.org/10.1007/s11746-998-0032-9
  2. Halliwell BH, Gutteridge JMC. 1990. Role of free radical and catalytic metal ions in human disease: an overview. Methods Enzymol 186: 1-85. https://doi.org/10.1016/0076-6879(90)86093-B
  3. Fang YZ, Yang S, Wu G. 2002. Free radical, antioxidant, and nutrition. Nutrition 18: 872-879. https://doi.org/10.1016/S0899-9007(02)00916-4
  4. Morrissey PA, O'Brien NM. 1998. Diet and health: what should we eat? Science 254: 532-537.
  5. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
  6. Temple NJ. 2000. Antioxidant and disease: more question than answer. Nutr Res 20: 449-459. https://doi.org/10.1016/S0271-5317(00)00138-X
  7. Lee HK, Hwang IG, Kim HY, Woo KS, Lee SH, Woo SH, Lee J, Jeong HS. 2010. Physicochemical characteristic and antioxidant activities of cereals and legumes in Korea. J Korean Soc Food Sci Nutr 39: 1399-1404. https://doi.org/10.3746/jkfn.2010.39.9.1399
  8. Baik BK, Ullrich SE. 2008. Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48: 233-242. https://doi.org/10.1016/j.jcs.2008.02.002
  9. Kalra S, Jood S. 2000. Effect of dietary barley $\beta$-glucan on cholesterol and lipoprotein fractions in rats. J Cereal Sci 31: 141-145. https://doi.org/10.1006/jcrs.1999.0290
  10. Lee YH, Lee J, Im EJ, Jun W, Cho HY. 2009. Modulation of ethanol-induced P450 enzyme activity and antioxidant in mice by Hordeum vulgare extract. J Korean Soc Food Sci Nutr 38: 1347-1352. https://doi.org/10.3746/jkfn.2009.38.10.1347
  11. Min SW, Ryu SN, Kim DH. 2010. Anti-inflammatory effects of black rice, cyanidin-3-O-$\beta$-D-glycoside, and its metabolites, cyanidin and protocatechuic acid. Int Immunopharmacol 10: 959-966. https://doi.org/10.1016/j.intimp.2010.05.009
  12. Nizamutdinova IT, Kim YM, Chung JI, Shin SC, Jeong YK, Seo HG, Lee JH, Chang KC, Kim HJ. 2009. Anthocyanins from black soybean seed coats stimulate wound healing in fibroblasts and keratinocytes and prevent inflammation in endothelial cells. Food Chem Toxicol 47: 2806-2812. https://doi.org/10.1016/j.fct.2009.08.016
  13. Song ES, Park SJ, Woo NRA, Won MH, Choi JS, Kim JG, Kang MH. 2005. Antioxidant capacity of colored barley extracts by varieties. J Korean Soc Food Sci Nutr 34: 1491-1497. https://doi.org/10.3746/jkfn.2005.34.10.1491
  14. Kim MJ, Hyun JN, Kim JA, Park JC, Kim MY, Kim JG, Lee SJ, Chun SC, Chung IM. 2007. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. J Agric Food Chem 55: 4802-4809. https://doi.org/10.1021/jf0701943
  15. Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014. https://doi.org/10.1021/jf0115589
  16. Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and they scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  18. Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50: 3713-3717. https://doi.org/10.1021/jf020071c
  19. Mau JL, Lin IIC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526. https://doi.org/10.1016/S0963-9969(01)00150-8
  20. Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315: 161-169. https://doi.org/10.1006/abbi.1994.1485
  21. Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, Sato T. 2002. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 50: 7524-7529. https://doi.org/10.1021/jf025841z
  22. Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159. https://doi.org/10.1016/S1360-1385(97)01018-2
  23. Siebenhandl S, grausgruber H, Pellegrini N, Rio DD, Fogliano V, Pernice P, Berghofer E. 2007. Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. J Agric Food Chem 55: 8541-8547. https://doi.org/10.1021/jf072021j
  24. Kong S, Lee J. 2010. Antioxidants in milling fractions of black rice cultivars. Food Chem 120: 278-281. https://doi.org/10.1016/j.foodchem.2009.09.089
  25. Villaño D, Fernandez-Pachon MS, Moya ML, Troncoso AM, Garcia-Parrilla MC. 2007. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta 71: 230-235. https://doi.org/10.1016/j.talanta.2006.03.050
  26. Pratt DE, Miller EE. 1984. A flavonoid antioxidant in Spanish peanuts (Arachia hypogoea). JAOCS 61: 1064-1067. https://doi.org/10.1007/BF02636221
  27. Graf E, Eaton JW. 1990. Anitoxidant functions of phytic acid. Free Radic Biol Med 8: 61-69. https://doi.org/10.1016/0891-5849(90)90146-A

Cited by

  1. Antioxidative Activity of the Durian (Durio zibethinus) Extract vol.21, pp.4, 2013, https://doi.org/10.7783/KJMCS.2013.21.4.255
  2. Optimization of White Pan Bread Preparation by Addition of Black Barley Flour and Olive Oil using Response Surface Methodology vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.180
  3. Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1813
  4. Instant Gruel from Colored Barley and Oats for Improving Diabetic Conditions vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.885
  5. Anti-oxidant and Anti-inflammatory Activities of Barley Sprout Extract vol.26, pp.5, 2016, https://doi.org/10.5352/JLS.2016.26.5.537
  6. Antioxidant Activity of Extracts and Fractions from Aster scaber vol.41, pp.9, 2012, https://doi.org/10.3746/jkfn.2012.41.9.1197
  7. Antioxidant Activity of Methanol Extracts from Lactuca indica vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.294
  8. A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.962
  9. Functional Components of Different Varieties of Barley Powder with Varying Degrees of Milling vol.48, pp.3, 2016, https://doi.org/10.9721/KJFST.2016.48.3.256
  10. The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.249
  11. Effect of Drying and Extraction Methods on Antioxidant Activity of Gnaphalium affine D. DON vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.695
  12. 잡곡발효물의 제조와 항산화 활성 비교 vol.42, pp.8, 2011, https://doi.org/10.3746/jkfn.2013.42.8.1175
  13. 보리새싹 함유 녹즙의 항산화력 분석에 관한 연구 vol.18, pp.12, 2011, https://doi.org/10.5762/kais.2017.18.12.248
  14. Structural and physicochemical properties of starch by barley cultivars vol.45, pp.4, 2011, https://doi.org/10.7744/kjoas.20180038
  15. 생육시기 별 새싹율무의 유리당, 기능성 성분 및 항산화활성 변화 vol.27, pp.5, 2011, https://doi.org/10.7783/kjmcs.2019.27.5.339