کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7623421 | 1494540 | 2016 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Elucidation of phenolic antioxidants in barley seedlings (Hordeum vulgare L.) by UPLC-PDA-ESI/MS and screening for their contents at different harvest times
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Barley seedlingsOrientin (PubChem CID: 5281675)Isovitexin (PubChem CID: 162350)DPPHBHTABTSTLCnuclear magnetic resonance - رزونانس مغناطیسی هستهای2,2-diphenyl-1-picrylhydrazyl - 2،2-دی فینیل-1-پریکیل هیدرازیل6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid - 6-هیدروکسی-2،5،7،8-تترامیل کلرومان-2-کربوکسیلیک اسیدROS - ROSTrolox - ترولکسPhenolic compound - ترکیب فنلNMR - تشدید مغناطیسی هستهای Harvest time - زمان برداشتAntioxidant activity - فعالیت آنتیاکسیدانیbutylated hydroxytoluene - هیدروکسی تورولین باتلاقیthin layer chromatography - کروماتوگرافی لایه نازکReactive oxygen species - گونههای فعال اکسیژن
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 2671.8âmg/100âg on 23 days after the sowing, whereas the lowest was 1400.8âmg/100âg on 56 days. The radical scavenging abilities also exhibited considerable differences in 80% of methanol extracts (40âµg/mL), depending upon the phenolic contents. Interestingly, isoorientin (5) and orientin (6) possessed potent antioxidant effects with IC50 values of 20.7â±â1.1 and 27.5â±â7.3âµM (DPPH) and 5.7â±â0.3 and 8.2â±â0.3âµM (ABTS), respectively. These results may be contributed to enhancing the value of barley as a functional food ingredient and dietary supplement.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 26, October 2016, Pages 667-680
Journal: Journal of Functional Foods - Volume 26, October 2016, Pages 667-680
نویسندگان
Jin Hwan Lee, Mi Jin Park, Hyung Won Ryu, Heung Joo Yuk, Sik-Won Choi, Kwang-Sik Lee, Sun-Lim Kim, Woo Duck Seo,