Antioxidant capacity and vitamin E in barley: Effect of genotype and storage. (15th November 2015)

• Record Type: Journal Article
• Authors: Do, Thu Dung T.; Cozzolino, Daniel; Muhlhausler, Beverly; Box, Amanda; Able, Amanda J.
• Is Part Of: Food chemistry. Volume 187(2015)
• Page Start: 65
• Page End: 74
• Publication Date: 2015-11-15
• Subjects: DPPH 2, 2-diphenyl-1-picrylhydrazyl -- MIR middle infrared -- NIR near infrared -- ATR attenuated total reflectance -- AEAC ascorbic acid equivalent antioxidant capacity; Barley -- Genotypes -- Vitamin E -- Antioxidant -- Storage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.04.028
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Antioxidant capacity and vitamin E content in barley grain were genotype dependent. Coloured genotypes were low in antioxidant capacity and vitamin E content. Vitamin E content increased after storage, regardless of genotype. After storage, antioxidant capacity decreased except in coloured genotypes. Abstract: Antioxidants, including vitamin E, may have a positive effect on human health and prolong storage of food items. Vitamin E content and antioxidant capacity were measured in 25 barley genotypes before and after 4 months storage at 10 °C using high performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. As expected, α-tocotrienol (α-T3) and α-tocopherol (α-T) were the predominant tocol isomers. Vitamin E content and antioxidant capacity varied significantly among genotypes. Vitamin E ranged from 8.5 to 31.5 μg/g dry weight (DW) while ascorbic acid equivalent antioxidant capacity (AEAC) varied from 57.2 to 158.1 mg AEAC/100 g fresh weight (FW). Generally, lower vitamin E content or antioxidant capacity was observed in hulless or coloured genotypes. These results suggest that some genotypes are potential candidates for breeding of barley cultivars with high vitamin E content or antioxidant capacity at harvest, even after storage.