Author
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Peterson, David |
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Emmons, Cheryld |
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Submitted to: Barley Newsletter
Publication Type: Abstract Only Publication Acceptance Date: 6/7/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Research was initiated to examine the potential of barley and barley products to provide dietary antioxidants. Antioxidants have been implicated in preventing or retarding cancers, cardiovascular disease, and cellular aging. Some barleys and processed barley products were extracted and the extracts analyzed for total phenolic content, in vitro antioxidant activity, and concentrations of phenolic antioxidants and tocols (vitamin E). Residues from the methanol extractions were hydrolyzed with NaOH to release bound antioxidants, and these were subsequently analyzed. Samples of Robust, Stander, and Morex had similar quantities of total phenolics, and their antioxidant activities, as measured by the coupled autoxidation of beta-carotene and linoleic acid, did not differ greatly. With increasing degrees of processing, phenolic content was decreased (hulled barley > regular pearled > medium pearled > rice-size barley). Barley flour had similar phenolic contents to hulled barley. A flaked barley cereal made from the waxy hulless cultivar Merlin was similar to unprocessed Merlin in both phenolic content and antioxidant activity. Prowashnupana and a black hulless waxy genotype and a purple hulless genotype were all high in phenolic contents and antioxidant activity as compared to conventional barleys. The contents of individual phenolic components and tocols will be reported. These preliminary results suggest that waxy hulless genotypes could be processed into food products without the loss of antioxidant nutrients that accompanies the pearling of conventional barleys. |
