Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

The effect of traditional cooking, roasting and germination on the antioxidant capacity of a Mexican barley cultivar is presented. Barley dried grains were processed and phenolic extracts obtained by successive extractions with hexane, aqueous acetone (70%), aqueous methanol (50%) and water. Total phenolic content was evaluated by the Folin–Ciocalteu method and the radical scavenging capacity by the DPPH method. The inhibition of LDL oxidation was also determined. Results showed that cooking and roasting barley extracts increase, the total phenolic content in comparison with control (unprocessed) barley extracts, but the germination reduces it. Germinated seeds subjected to roasting, cooking and unprocessed barley grains showed a higher antioxidant activity (IC₅₀). Traditionally cooked barley grains showed the highest inhibition of LDL oxidation. These results indicate that processing affects significantly the antioxidant capacity of barley phenolic extracts.