Polyphenol Content and Hydrogen Peroxide Radical-Scavenging Capacity of Extracts from Three Cultivars of Adlay

Abstract

Abstract: Free phenolic extracts and bound phenolic extracts from three different cultivars of adlay, Heigu, Lianning No.5 and Longyi No.1 were prepared and analyzed for total phenolic content by a modified Folin-Ciocalteu colorimetric method using a microplate reader. At the same time, antioxidant activity evaluation of these extracts was carried out using peroxyl hydroxyl scavenging capacity (PSC) assay. Longyi No.1 was significantly richer in both free and bound phenolics than Heigu and Lianning No.5. The ratio of bound to total phenolics in Longyi No.1 was 45.28%. Moreover, free, bound and total phenolics from Longyi No.1 showed a higher hydrogen peroxide radical scavenging capacity than those from other two cultivars. For these adlay cultivars, the average contribution rate of bound phenolics to total hydrogen peroxide radical scavenging capacity was 43.64%. They revealed a significant correlation between total phenolic content and hydrogen peroxide radical scavenging capacity (R2 = 0.935). A significant correlation was also observed between the hydrogen peroxide radical scavenging capacity of bound phenolics from adlay and its total hydrogen peroxide radical scavenging capacity (P＜0.05). Furthermore, free phenolics had significantly higher relative content and larger contribution to total hydrogen peroxide radical scavenging capacity than bound phenolics (P＜0.05).

Key words: whole grain, adlay, phytochemicals, phenols, antioxidant activity

CLC Number:

TS20

Li-Feng WANG. Polyphenol Content and Hydrogen Peroxide Radical-Scavenging Capacity of Extracts from Three Cultivars of Adlay[J]. FOOD SCIENCE, 2012, 33(19): 39-44.

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