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• Basic Research •     Next Articles

Extraction and Antioxidant Activity of Different Polyphenols from Yunhei Hulless Barley

  

  • Received:2019-04-08 Revised:2020-03-11 Online:2020-04-15 Published:2020-04-20
  • Contact: yongqiang li E-mail:liyongqiang7512@163.com

Abstract: In this study, total soluble, free, esterified, etherified and insoluble bound polyphenols were extracted and separated from Yunhei hulless barley. The contents of polyphenols, flavones and antioxidant activities in vitro were determined. Moreover, composition and contents of phenolic compounds were analysed by High Performance Liquid Chromatography (HPLC). The results showed that the contents of total soluble, free, esterified, etherified and insoluble bound polyphenols in hulless barley ranged from 1.97 ± 0.06 to 16.97 ± 0.25 μmol ferulic acid equivalents (FAE) / g dry weight. The contents of flavonoids ranged from 0.14 ± 0.04 to 1.08 ± 0.11 umol catechin equivalents (CE) / g dry weight. The contents of total soluble polyphenols and flavonoids were significantly higher than those of the other four polyphenols, and the content of insoluble bound polyphenol was significantly higher than that of free, esterified and etherified polyphenols(P<0.05). Ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity (DRSA) and Trolox equivalent antioxidant capacity (TEAC) of total soluble polyphenols was the highest among 5 polyphenols, and insoluble bound polyphenol was significantly higher than free, esterified and etherified polyphenols. In Hydrogen peroxide scavenging activity (HPSA), insoluble bound polyphenols were significantly higher than the other four polyphenols (P<0.05). There was a significant positive correlation between polyphenol content and antioxidant activity (R2=0.880~0.998). Phenolic compounds included hydroxybenzoic acid, hydroxycinnamic acid and flavonoids, which contained 18 phenolic compounds. Protocatechuic acid, ferulic acid and catechin were abundant phenolic compounds in polyphenols derived from Yunhei hulless barley. It can be concluded that there are abundant phenolic compounds in hulless barley, which can be regarded as a potential antioxidant value-added functional food ingredient.

Key words: Yunhei hulless barley, phenolic compounds, content, antioxidant activity

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