Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley
The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-02, Vol.57 (3), p.1022-1028 |
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| creator | Bellido, Guillermo G Beta, Trust |
| description | The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (μg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour. |
| doi_str_mv | 10.1021/jf802846x |
| format | Article |
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This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (μg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf802846x</identifier><identifier>PMID: 19159302</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>anthocyanins ; Anthocyanins - analysis ; antioxidant activity ; antioxidants ; barley ; Biological and medical sciences ; Food Chemistry/Biochemistry ; food composition ; Food Handling - methods ; Food industries ; free radical scavengers ; Free Radical Scavengers - chemistry ; Fundamental and applied biological sciences. Psychology ; genotype ; Hordeum - chemistry ; Hordeum vulgare ; oxygen radical scavenging capacity ; pearling ; purple barley ; Reactive Oxygen Species ; Seeds - chemistry ; wheat bran ; wheat flour ; yellow barley</subject><ispartof>Journal of agricultural and food chemistry, 2009-02, Vol.57 (3), p.1022-1028</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a433t-b94d4340a2c4b9d07dd0a54e8c83a5c1ea2a991ca2c4045846937697de456eea3</citedby><cites>FETCH-LOGICAL-a433t-b94d4340a2c4b9d07dd0a54e8c83a5c1ea2a991ca2c4045846937697de456eea3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf802846x$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf802846x$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21108430$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19159302$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bellido, Guillermo G</creatorcontrib><creatorcontrib>Beta, Trust</creatorcontrib><title>Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (μg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.</description><subject>anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>barley</subject><subject>Biological and medical sciences</subject><subject>Food Chemistry/Biochemistry</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>free radical scavengers</subject><subject>Free Radical Scavengers - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genotype</subject><subject>Hordeum - chemistry</subject><subject>Hordeum vulgare</subject><subject>oxygen radical scavenging capacity</subject><subject>pearling</subject><subject>purple barley</subject><subject>Reactive Oxygen Species</subject><subject>Seeds - chemistry</subject><subject>wheat bran</subject><subject>wheat flour</subject><subject>yellow barley</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE1v1DAQhi0EokvhwB8AX0BUamAc24lz3EblQyraqqXnaNZxFi-Jk9oJaqT-eLzdVXvhNJbex--MHkLeMvjMIGVfto2CVIns7hlZMJlCIhlTz8kCYpgombEj8iqELQAomcNLcsQKJgsO6YLcL934u9czOuto2XdDH-xoe0fR1XR1N2-Mo1dYW40tvdb417iNdRta4oDajjP9tLpalie0b-hP27amfvh3adDv3peTH1pzSs9a1H9OH6K4oovtZztgfk1eNNgG8-Ywj8nN1_Nf5ffkYvXtR7m8SFBwPibrQtSCC8BUi3VRQ17XgFIYpRVHqZnBFIuC6V0OQkYRBc-zIq-NkJkxyI_Jx33v4PvbyYSx6mzQpm3RmX4KVZYpJQF4BE_2oPZ9CN401eBth36uGFQ71dWj6si-O5RO687UT-TBbQQ-HAAMUV_j0WkbHrmUMVCCQ-Te77kG-wo3PjI31ykwDrEo55A_NaEO1bafvIu2_nPSP22BmmE</recordid><startdate>20090211</startdate><enddate>20090211</enddate><creator>Bellido, Guillermo G</creator><creator>Beta, Trust</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20090211</creationdate><title>Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley</title><author>Bellido, Guillermo G ; Beta, Trust</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a433t-b94d4340a2c4b9d07dd0a54e8c83a5c1ea2a991ca2c4045846937697de456eea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>barley</topic><topic>Biological and medical sciences</topic><topic>Food Chemistry/Biochemistry</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>free radical scavengers</topic><topic>Free Radical Scavengers - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genotype</topic><topic>Hordeum - chemistry</topic><topic>Hordeum vulgare</topic><topic>oxygen radical scavenging capacity</topic><topic>pearling</topic><topic>purple barley</topic><topic>Reactive Oxygen Species</topic><topic>Seeds - chemistry</topic><topic>wheat bran</topic><topic>wheat flour</topic><topic>yellow barley</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bellido, Guillermo G</creatorcontrib><creatorcontrib>Beta, Trust</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bellido, Guillermo G</au><au>Beta, Trust</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-02-11</date><risdate>2009</risdate><volume>57</volume><issue>3</issue><spage>1022</spage><epage>1028</epage><pages>1022-1028</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (μg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19159302</pmid><doi>10.1021/jf802846x</doi><tpages>7</tpages></addata></record> |
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| subjects | anthocyanins Anthocyanins - analysis antioxidant activity antioxidants barley Biological and medical sciences Food Chemistry/Biochemistry food composition Food Handling - methods Food industries free radical scavengers Free Radical Scavengers - chemistry Fundamental and applied biological sciences. Psychology genotype Hordeum - chemistry Hordeum vulgare oxygen radical scavenging capacity pearling purple barley Reactive Oxygen Species Seeds - chemistry wheat bran wheat flour yellow barley |
| title | Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley |
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