Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

Authors

• Tamer Gamel Alexandria University
• El-Sayed M Abdel-Aal Agriculture & Agri-Food Canada

DOI: https://doi.org/10.23986/afsci.4727

Keywords:

Barley, pearled barley, phenolic acids, antioxidant capacity, LDL oxidation, DPPH, ABTS

Abstract

Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions accounting for 43-97% and 2-55% of total phenolic acids, respectively. This wide range demonstrates significant differences among barley wholegrain or pearled products. Antioxidant capacities also varied significantly among barleys with the hulless cultivars tested exhibiting the greatest. The outer layers fraction showed higher scavenging capacity against ABTS and DPPH radicals and inhibitory effects toward LDL oxidation compared with the endosperm fractions. The results suggest that the outer layer and hull fractions would potentially provide promising sources of natural antioxidants.