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The use of an enzymatic extraction procedure for the enhancement of highland barley ( Hordeum vulgare L.) phenolic and antioxidant compounds
Author(s) -
Zhu Yong,
Li Tong,
Fu Xiong,
Brennan Margaret,
Abbasi Arshad Mehmood,
Zheng Bisheng,
Liu Rui Hai
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13165
Subject(s) - antioxidant , caffeic acid , chemistry , chlorogenic acid , ferulic acid , oxygen radical absorbance capacity , extraction (chemistry) , catechin , hordeum vulgare , phenolic acid , food science , enzyme , chromatography , dpph , biochemistry , polyphenol , botany , biology , poaceae
Summary A multistep enzymatic extraction method was compared with a conventional chemical extraction process to evaluate the phenolic content and antioxidant activity of highland barley (Z2, Zangqing 25; CHQK , Changheiqingke ). The main phenolic compound extracted was (+)‐catechin, followed by ferulic acid, p ‐coumaric acid, caffeic acid and chlorogenic acid. The multi‐enzymatic digestion yielded a higher retrieval of (+)‐catechin compared to the conventional chemical extraction procedure ( P < 0.05). Compounds obtained from the multi‐enzymatic digestion process exhibited significantly higher ( P < 0.05) antioxidant activities determined by oxygen radical absorbance capacity ( ORAC ) and cellular antioxidant activity ( CAA ) when compared to chemical extracts. These results suggest that highland barley subjected to in vitro multi‐enzymatic digestion exhibits a higher phenolic content and antioxidant activity than the chemical extraction, and this multi‐enzymatic digestion coupled with the CAA assay may be a valuable tool to evaluate the antioxidant potential of wholegrains and fruits, as well as vegetables.