Food Science and Biotechnology

, Volume 19, Issue 3, pp 785–791 | Cite as

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

  • Na Young Lee
  • Yang-Kil Kim
  • Induck Choi
  • Sang-Kyun Cho
  • Jong-Nae Hyun
  • Jae-Seong Choi
  • Ki-Hun Park
  • Kee-Jong Kim
  • Mi-Ja Lee
Research Article


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.


barley by-product barley extract biological activity 


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Copyright information

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

Authors and Affiliations

  • Na Young Lee
    • 1
  • Yang-Kil Kim
    • 1
  • Induck Choi
    • 1
  • Sang-Kyun Cho
    • 1
  • Jong-Nae Hyun
    • 1
  • Jae-Seong Choi
    • 1
  • Ki-Hun Park
    • 2
  • Kee-Jong Kim
    • 1
  • Mi-Ja Lee
    • 1
  1. 1.National Institute of Crop ScienceRural Development AdministrationIksan, JeonbukKorea
  2. 2.Research and Coordination DivisionRural Development AdministrationSuwon, GyeonggiKorea

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