کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190651 | 963537 | 2010 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions](/preview/png/1190651.png)
Eight different hulled barley cultivars were evaluated before and after germination for total phenolic content (TPC), antioxidant activity (AOA) and polyphenol oxidase (PPO) activity. Germination for 12 h significantly decreased the TPC in whole flour (WF), bran (B) and refined flour (RF), however, further increase in germination to 24 h significantly increased the TPC in the fractions. Germination for 12 h duration significantly increased the AOA for WF, B and RF and further increase in germination to 24 h significantly increased the AOA in all the barley cultivars tested. A strong positive correlation was observed between AOA and TPC. Upon germination for 12 h the polyphenol oxidase activity of WF, B and RF significantly decreased by 13.31–59.22, 1.93–59.46 and 7.08–45.87%, respectively, however, the PPO activity increased upon germination for 24 h. The highest level of TPC and AOA was observed in the bran fraction of all the barley cultivars.
Journal: Food Chemistry - Volume 120, Issue 3, 1 June 2010, Pages 673–678