Food Science and Biotechnology

, Volume 19, Issue 3, pp 785–791

Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts

Authors

  • Na Young Lee
    • National Institute of Crop ScienceRural Development Administration
  • Yang-Kil Kim
    • National Institute of Crop ScienceRural Development Administration
  • Induck Choi
    • National Institute of Crop ScienceRural Development Administration
  • Sang-Kyun Cho
    • National Institute of Crop ScienceRural Development Administration
  • Jong-Nae Hyun
    • National Institute of Crop ScienceRural Development Administration
  • Jae-Seong Choi
    • National Institute of Crop ScienceRural Development Administration
  • Ki-Hun Park
    • Research and Coordination DivisionRural Development Administration
  • Kee-Jong Kim
    • National Institute of Crop ScienceRural Development Administration
    • National Institute of Crop ScienceRural Development Administration
Research Article

DOI: 10.1007/s10068-010-0110-2

Cite this article as:
Lee, N.Y., Kim, Y., Choi, I. et al. Food Sci Biotechnol (2010) 19: 785. doi:10.1007/s10068-010-0110-2

Abstracts

Barley and barley by-product extracts, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The color, total phenolic contents, antioxidative activity, tyrosinase inhibition activity, xanthin oxidase inhibition activity, and angiotensin converting enzyme inhibition activity of the samples were measured. Hunter L* values of the by-products extract had higher than that of the whole and milled barley extracts. The contents of total phenolic compounds of the barley byproducts, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of waxy type whole, milled barely, and barley by-product extracts were 65.43, 30.84, and 54.62%, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type whole barley, milled barley, and barley by-products extracts powder were 26.76, 16.30, and 33.60% at 250 ppm, respectively. The samples showed an inhibition effect of xanthin oxidase and angiotensin converting enzyme.

Keywords

barley by-product barley extract biological activity

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010