English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The application of polyphenol extract from barley bran (BPE) to food was studied. By the method for measuring the rate of discoloration of β-caroten coupled with the autoxidation of linolic acid, antioxidative activity of BPE was found to be dependent upon BPE concentration. By the above-mentioned method, BPE had synergistic antioxidative effect with citric acid. On the basis of these results, the application tests of BPE to cookies containing lard and artificial drinks containing different kinds of natural pigments were done and antioxidative activity was evaluated. BPE suppressed the elevation of POV in cookies and exhibited stronger antioxidative effects with the addition of citric acid than that of dl-α-to-copherol. In artificial drinks containing different kinds of natural pigments, BPE exhibited the same or stronger inhibition to degradatoin of beta-caroten, spirulina blue, termeric and gardenia yellow by UV irradiation that these of L- (+) ascorbic acid. These results suggested that BPE might be used as good natural antioxidants in food containing lipid and juice containing different kinds of natural pigments.

Antioxidative Activity of Polyphenol Extract from Barley Bran and Its Application to Food