Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro

Phenolic compounds were extracted from Tunisian barley husks obtained through a pearling process, by using two different extraction solvents: acid treatment with sulfuric acid and alkaline delignification with sodium hydroxide. Their antioxidant properties in vitro were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test and butylated hydroxyanisole (BHA). Antioxidants composition was evaluated with LC-MS analysis. Results suggest that the best yield of crude extracts with high level of phenolic compounds exhibiting strong antioxidant activities were found after pre-hydrolysis and delignification step of barley husks. The lowest average total phenolic content found was 763.665 mg/100 g, presenting an EC50 value of 0.93 g/L, four higher antioxidant levels than BHA (0.24 g/L). All extracted fractions showed high contents of p-coumaric acid (≥491.189 mg/100 g), trans-ferulic acid (≥501.475 mg/100 g) and syringic acid (≥192.228 mg/100 g). These results contribute to enhancing the value of barley husks as a good source of natural antioxidants, which serve as new functional food ingredients and dietary supplements.