Anti-Oxidative Compounds in Barley Tea | Zendy

Hideo Etoh | Zendy; Kazushi Murakami | Zendy; Tokiyasu Yogoh | Zendy; Hajime Ishikawa | Zendy; Yoshiyasu Fukuyama | Zendy; Hitoshi Tanaka | Zendy

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Anti-Oxidative Compounds in Barley Tea

Author(s) -

Hideo Etoh,

Kazushi Murakami,

Tokiyasu Yogoh,

Hajime Ishikawa,

Yoshiyasu Fukuyama,

Hitoshi Tanaka

Publication year - 2004

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.68.2616

Subject(s) - oxidative phosphorylation , chemistry , food science , biochemistry

Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A showed stronger activities than that of BHT (butylated hydroxytoluene) at 400 microM.

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