Elucidation of phenolic antioxidants in barley seedlings (Hordeum vulgare L.) by UPLC-PDA-ESI/MS and screening for their contents at different harvest times

Journal of Functional Foods

卷:26

Hyung Won Ryu¹  Mi Jin Park²  Kwang-Sik Lee³  Sun-Lim Kim³  Woo Duck Seo³  Jin Hwan Lee⁴  Sik-Won Choi⁵  Heung Joo Yuk⁵ 

[1] Life Sciences, Kyungpook National University, Daegu 702-701, Republic of Korea;

[2] Division of Applied Biosciences College of Agriculture &

[3] Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Jeollabuk-do 565-851, Republic of Korea;

[4] Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 305-343, Republic of Korea;

[5] Natural Medicine Research Center, KRIBB, 30-Yeongudanji-ro, Ochang-eup, Cheongwon-gu, Cheongju-si, 363-883, Republic of Korea;

关键词: Barley seedlings;    Harvest time;    Phenolic compound;    Antioxidant activity;    UPLC-PDA-ESI/MS;    NMR;   

DOI  :  

来源: DOAJ

【 摘 要 】

The changes in phenolic and antioxidant capacities of seedlings of various barley cultivars through four different harvest times were investigated. Ten phenolics were characterised as hydroxycinnamic acid, orientin, isoorientin, and isovitexin derivatives using UPLC-PDA-ESI/MS and NMR. In particular, lutonarin (2) and saponarin (3) were the predominant constituents (71–75%) with significant differences in cultivars and harvest times. The highest average total phenolic content was found as 2671.8 mg/100 g on 23 days after the sowing, whereas the lowest was 1400.8 mg/100 g on 56 days. The radical scavenging abilities also exhibited considerable differences in 80% of methanol extracts (40 µg/mL), depending upon the phenolic contents. Interestingly, isoorientin (5) and orientin (6) possessed potent antioxidant effects with IC50 values of 20.7 ± 1.1 and 27.5 ± 7.3 µM (DPPH) and 5.7 ± 0.3 and 8.2 ± 0.3 µM (ABTS), respectively. These results may be contributed to enhancing the value of barley as a functional food ingredient and dietary supplement.

【 授权许可】

Unknown