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새싹보리 에탄올 농도별 추출물의 산화방지 활성

Antioxidant activities of ethanol extracts from barley sprouts

한국식품과학회지 2019년 51권 5호 p.486 ~ 491
채규서 ( Chae Kyu-Seo ) - 베리&바이오식품연구소

류은혜 ( Ryu Eun-Hye ) - 베리&바이오식품연구소
김기덕 ( Kim Ki-Deok ) - 고창군청 농업진흥과
김용석 ( Kim Yong-Suk ) - 전북대학교 농업생명과학대학 식품공학과
권지웅 ( Kwon Ji-Wung ) - 베리&바이오식품연구소

Abstract


Phenolic compounds and antioxidant activities of ethanol extracts from barley sprouts were evaluated in this study. Barley sprouts were extracted using water and ethanol in various concentration (25, 50, and 75%) using reflux extraction methods. Ultra performance liquid chromatography (UPLC) analysis showed that barley sprouts are mainly composed of rutin, gallic acid, ferulic acid, and p-coumaric acid. The 75% ethanol extracts had higher total polyphenol contents (44.01±1.32 mg/g) and total flavonoid contents (102.96±2.49 mg/g). 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (EC50 value: 1.65±0.02 mg/mL) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity (EC50 value: 1.67±0.02 mg/mL) of the 75% ethanol extracts of barley sprouts were found to be the most effective. The 75% ethanol extracts of barley sprouts exhibited a strong reducing activity and ferric reducing antioxidant activity. As a result, the 75% ethanol extracts of barley sprouts showed stronger antioxidant activity than other extracts.

키워드

antioxidant activities; ethanol extracts; phenolic compounds; barley sprouts
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