| Literature DB >> 30381191 |
Sravanthi Budaraju1, Kumar Mallikarjunan2, George Annor3, Tonya Schoenfuss3, Roger Raun4.
Abstract
In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160-800 W, 30-120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.Entities:
Keywords: ABTS Radical (PubChem CID: 16240279); Antioxidant activity; Autoclave; Citric acid (PubChem CID: 313); Concentrated hydrochloric acid (PubChem CID: 313); DPPH radical (PubChem CID: 2735032); Enzyme hydrolysis; Ethyl acetate (PubChem CID: 14798); Gallic acid (PubChem CID: 370); Microwave; Potassium Persulfate (PubChem CID: 24412); Roasting; Sodium carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Steaming; Total phenolic content; Trolox (PubChem CID: 40634)
Mesh：
Substances：
Year: 2018 PMID： 30381191 DOI： 10.1016/j.foodchem.2018.05.110
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514