To investigate the antioxidative active substances of barley sprout, selection of extracting solvent, fractionation of the extracts, and comparison of antioxidative activities were conducted. To compare the antioxidative activities of barley sprout, total phenolic acids contents, DPPH radical scaven...
To investigate the antioxidative active substances of barley sprout, selection of extracting solvent, fractionation of the extracts, and comparison of antioxidative activities were conducted. To compare the antioxidative activities of barley sprout, total phenolic acids contents, DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power were measured.
1. Proximate compositions of barley sprout were shown as moisture 3.12%, crude protein 6.72%, crude fate 3.47%, and crude ash 8.47%. Mineral contents of barley sprout were shown in orders of K > Ca > P > Na > Mg > Fe > Zn > Cu and their total contents were 2,510.53 mg%.
2. Major free sugars of barley sprout were detected as glucose, sucrose, xylose, fructose, and rhamnose, and content of glucose was the highest 1.36 mg%. Major organic acids of barley sprout were detected as lactic, formic, and oxalic acid and content of lactic acid was the highest 90.32 mg%.
3. Total free amino acid content of barley sprout was 6.917 mg%, content of γ-aminobutyric acid and asparagines, major amino acids, was 2.112 and 1.011 mg%, respectively, and the detected essential amino acids were threonine, valine, isoleucine, leucine, phenylalanine, and histidine.
4. Total phenolic compound contents, DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of 80% ethanol extracts from barley sprout was 907.737 mg%, 93.088%, 72.285%, and 2.139, respectively, and their values were higher than those of other extracting solvents.
5. Content of total phenolic compound, total flavonoid, and vitamin C of ethyl acetate fraction from barley sprout was 172.81, 103.67, and 137.45 μg/mL, respectively, and its value was the highest among the fractionation solvents. In addition, RC50 value on DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of ethyl acetate fraction of 80% ethanol extracts from barley sprout was 0.265, 0.57 mg/mg, and 0.49, respectively, and their values were the highest among the solvents for fractionation.
6. Phenolic acids content of ethyl acetate, butanol, 80% ethanol, water, chloroform, and n-hexane fractions of 80% ethanol extracts from barley sprout was 129.932, 121.453, 59.863, 1.946, 0.298, and 0.235 mg/g, respectively. Major phenolic acids of ethyl acetate fraction of 80% ethanol extracts from barley sprout were identified as gallic, vanillic, syringic, coumaric, sinapic, salicylic, and rosmarinic acid by HPLC method.
7. Ethyl acetate fraction of 80% ethanol extracts from barley sprout was fractionated into 3 sub-fractions by sephadex LH-20 column chromatography. The RC50 value on DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of sub-fraction #3 was 0.142 mg/g, 0.138 mg/g, and 1.050, respectively, and their values were higher than those of other sub-fractions.
8. Major phenolic acids of sub-fraction #3 of ethyl acetate fraction were detected as sinapic (106.205 mg/g), salicylic (15.326 mg/g), and gallic acid (0.342 mg/g). We estimated that sinapic acid could be major active compound on antioxidative activity of barley sprout.
9. Ethyl acetate fraction of 80% ethanol extracts from barley sprout was treated to edible oil (soybean oil) and fat (lard) for food application test. Acid value, peroxide value, and TBARS values of ethyl acetate fraction 1% treatment were the lowest among the treatments. The more storage temperature lowed, the lower rancidity of the edible oils.
In conclusion, antioxidative activities of 80% ethanol extract, ethyl acetate fraction, and sub-fraction #3 from barley sprout were higher than those of other fraction in same steps. From these results, we estimated that major antioxidative active compound of barley sprout is sinapic acid. The antioxidative activity of barley sprout was excellent, so it seemed to have potential as an agent to maintain the low rancidity of edible oil and fat.
To investigate the antioxidative active substances of barley sprout, selection of extracting solvent, fractionation of the extracts, and comparison of antioxidative activities were conducted. To compare the antioxidative activities of barley sprout, total phenolic acids contents, DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power were measured.
1. Proximate compositions of barley sprout were shown as moisture 3.12%, crude protein 6.72%, crude fate 3.47%, and crude ash 8.47%. Mineral contents of barley sprout were shown in orders of K > Ca > P > Na > Mg > Fe > Zn > Cu and their total contents were 2,510.53 mg%.
2. Major free sugars of barley sprout were detected as glucose, sucrose, xylose, fructose, and rhamnose, and content of glucose was the highest 1.36 mg%. Major organic acids of barley sprout were detected as lactic, formic, and oxalic acid and content of lactic acid was the highest 90.32 mg%.
3. Total free amino acid content of barley sprout was 6.917 mg%, content of γ-aminobutyric acid and asparagines, major amino acids, was 2.112 and 1.011 mg%, respectively, and the detected essential amino acids were threonine, valine, isoleucine, leucine, phenylalanine, and histidine.
4. Total phenolic compound contents, DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of 80% ethanol extracts from barley sprout was 907.737 mg%, 93.088%, 72.285%, and 2.139, respectively, and their values were higher than those of other extracting solvents.
5. Content of total phenolic compound, total flavonoid, and vitamin C of ethyl acetate fraction from barley sprout was 172.81, 103.67, and 137.45 μg/mL, respectively, and its value was the highest among the fractionation solvents. In addition, RC50 value on DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of ethyl acetate fraction of 80% ethanol extracts from barley sprout was 0.265, 0.57 mg/mg, and 0.49, respectively, and their values were the highest among the solvents for fractionation.
6. Phenolic acids content of ethyl acetate, butanol, 80% ethanol, water, chloroform, and n-hexane fractions of 80% ethanol extracts from barley sprout was 129.932, 121.453, 59.863, 1.946, 0.298, and 0.235 mg/g, respectively. Major phenolic acids of ethyl acetate fraction of 80% ethanol extracts from barley sprout were identified as gallic, vanillic, syringic, coumaric, sinapic, salicylic, and rosmarinic acid by HPLC method.
7. Ethyl acetate fraction of 80% ethanol extracts from barley sprout was fractionated into 3 sub-fractions by sephadex LH-20 column chromatography. The RC50 value on DPPH radical scavenging ability, ABTS radical scavenging ability, and reducing power of sub-fraction #3 was 0.142 mg/g, 0.138 mg/g, and 1.050, respectively, and their values were higher than those of other sub-fractions.
8. Major phenolic acids of sub-fraction #3 of ethyl acetate fraction were detected as sinapic (106.205 mg/g), salicylic (15.326 mg/g), and gallic acid (0.342 mg/g). We estimated that sinapic acid could be major active compound on antioxidative activity of barley sprout.
9. Ethyl acetate fraction of 80% ethanol extracts from barley sprout was treated to edible oil (soybean oil) and fat (lard) for food application test. Acid value, peroxide value, and TBARS values of ethyl acetate fraction 1% treatment were the lowest among the treatments. The more storage temperature lowed, the lower rancidity of the edible oils.
In conclusion, antioxidative activities of 80% ethanol extract, ethyl acetate fraction, and sub-fraction #3 from barley sprout were higher than those of other fraction in same steps. From these results, we estimated that major antioxidative active compound of barley sprout is sinapic acid. The antioxidative activity of barley sprout was excellent, so it seemed to have potential as an agent to maintain the low rancidity of edible oil and fat.
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#Barley sprout Antioxidative effects Edible oil and fat
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