Total phenolics content and free radical scavenging activity in milling fractions of barley and oat grain (naked and covered forms)
Renata Wołoch
wtzyw@urk.edu.plKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Abstract
The studies were conducted to determine the total phenolics content of whole barley grain (naked cv. Rastik, covered cv. Start forms) and whole oat grain (naked cv. Akt, covered cv. Kasztan) and of their milling fractions: flour and bran. In addition, free radical scavenging activity of extracts obtained from the material was measured. The levels of phenolic compounds in the whole barley grain were higher (3.46 and 2.98 mg catechin/g DM, respectively) than those in the whole oat grain (2.32 and 2.0 mg catechin/ g DM, respectively). The process of husking of covered forms of barley and oats lowered the phenolic content of both species (2.05 and 1.83 mg catechin/g DM). The methanol-acetone extracts of the whole barley grain (naked and covered forms) had twofold higher radical scavenging activity (56.93 and 60.32%) than the extracts obtained from the corresponding oat forms (32.14 and 34%). Husking of the covered forms of barley and oats decreased the antioxidant activity in both species: 41.27 and 23.18%, respectively. The levels of phenolic compounds in barley bran (4.29 and 3.24 mg catechin/ g DM) were higher than those in oat bran (2.46 and 2.40 mg catechin/g DM). The highest radical scavenging activity was noted for barley (62.7 and 59.09%) and oat bran (34.76 and 36.62%) fractions. Significant relationships (r = 0.893) were found between the content of phenolic compounds and antioxidant activity of methanol-acetone fractions of barley and oat grain and their milling fractions.
Supporting Agencies
Keywords:
DPPH•, barley, oats, covered form, naked form, phenolics content, radical scavenging activityReferences
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Authors
Renata Wołochwtzyw@urk.edu.pl
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
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