The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds |
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| Authors: | Yong Zhu Tong Li Xiong Fu Margaret Brennan Arshad Mehmood Abbasi Bisheng Zheng Rui Hai Liu |
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| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China;2. Department of Food Science, Cornell University, Ithaca, NY, USA;3. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand;4. Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, Pakistan |
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| Abstract: | A multistep enzymatic extraction method was compared with a conventional chemical extraction process to evaluate the phenolic content and antioxidant activity of highland barley (Z2, Zangqing 25; CHQK, Changheiqingke). The main phenolic compound extracted was (+)‐catechin, followed by ferulic acid, p‐coumaric acid, caffeic acid and chlorogenic acid. The multi‐enzymatic digestion yielded a higher retrieval of (+)‐catechin compared to the conventional chemical extraction procedure (P < 0.05). Compounds obtained from the multi‐enzymatic digestion process exhibited significantly higher (P < 0.05) antioxidant activities determined by oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) when compared to chemical extracts. These results suggest that highland barley subjected to in vitro multi‐enzymatic digestion exhibits a higher phenolic content and antioxidant activity than the chemical extraction, and this multi‐enzymatic digestion coupled with the CAA assay may be a valuable tool to evaluate the antioxidant potential of wholegrains and fruits, as well as vegetables. |
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| Keywords: | Cellular antioxidant activity highland barley multi‐enzymatic digestion phenolic compounds |
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