Antioxidant capacity and antioxidative compounds in barley (<Emphasis Type="Italic">Hordeum</Emphasis><Emphasis Type="Italic">vulgare</Emphasis> L.) grain optimized using response surface methodology in hot air roasting |
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Authors: | Mary Omwamba Qiuhui Hu |
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Affiliation: | (1) College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, People’s Republic of China;(2) Department of Food Science and Technology, Egerton University, P.O. Box 536, Njoro, Kenya |
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Abstract: | Response surface methodology was used to predict optimum conditions for hot air roasting of barley grains (temperature, time,
and amount). Antioxidant capacity in the grains was highest under optimum conditions of 250 °C, 63.5 min and 42 g (one and
a half layers). A correlation of R
2 = 0.74 (p < 0.05) was found between 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenolic contents. Ethanol
and aqueous extracts were prepared from grains roasted under optimum conditions and assessed for antioxidant capacity. Antioxidative
compounds in the extracts were then identified using GC–MS. The IC50 value of ethanol extract was significantly lower (11.45 μg mL–1) than that of aqueous extract (33.54 μg mL–1) and α-tocopherol (12.6 μg mL–1) but higher than BHT (9.59 μg mL–1). The same trend was observed in linoleic acid assay. In reducing power, the ethanol extract and α-tocopherol were not significantly
different. Phenolic acids p-hydroxybenzaldehyde, vallinic and gallic acids were identified as the major compounds in the extracts. The results obtained
from this study show that it is possible to optimize antioxidant capacity in barley grains during roasting. |
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