Abstract：
:In the present study, the relative contribution of individual/classes of polyphenols in barley, to its antioxidant properties, was evaluated. Flash chromatography was used to fractionate the total polyphenol extract of Irish barley cultivar 'Irina', and fractions with highest antioxidant properties were identified using total phenolic content and three in vitro antioxidant assays: DPPH, FRAP, and ORAC. Flavanols (catechin, procyanidin B, prodelphinidin B, procyanidin C) and a novel substituted flavanol (catechin dihexoside, C27H33O16(-), m/z 613.17), were identified as constituents of the fraction with highest antioxidant capacity. Upon identification of phenolics in the other active fractions, the order of most potent contributors to observed antioxidant capacity of barley extract were, flavanols>flavonols (quercetin)>hydroxycinnamic acids (ferulic, caffeic, coumaric acids). The most abundant polyphenol in the overall extract was ferulic acid (277.7μg/gdw barley), followed by procyanidin B (73.7μg/gdw barley).
journal_name
Food Chemjournal_title
Food chemistryauthors
Gangopadhyay N,Rai DK,Brunton NP,Gallagher E,Hossain MBdoi
10.1016/j.foodchem.2016.04.098subject
Has Abstractpub_date
2016-11-01 00:00:00pages
212-20eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30625-2journal_volume
210pub_type
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