The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds
Abstract
Phenolic compounds are found in both free and bound forms in cereals. The majority is in the insoluble bound form, that is, bound to cell wall material, such as ferulic acid and its derivatives. The antioxidant properties of the phenolic compounds in grains are associated with the health benefits of grains and grain products. The extraction capacity of several solvent mixtures, for extracting free phenols from barley flours, and the possibility of employing a rapid automated solvent extraction method were studied. The extraction yield of each method was evaluated by correlating several spectrophotometric indices (absorption at 280, 320, and 370 nm and total phenolic compounds by the Folin-Ciocalteu method) with the antioxidant activities of the barley extracts (scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl method). Interesting results were obtained when ethanol and acetone-based extraction mixtures were employed to extract free phenols. A comparison was made between alkaline and acid hydrolysis. The extraction yield of bound phenolic compounds increased when the digestion time for alkaline hydrolysis was prolonged.
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Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Cited by
Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants
Wang, Z., Li, S., Ge, S., & Lin, S. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b06574 · Cited by 269
Chen, T., He, J., Zhang, J., Li, X., Zhang, H., Hao, J., & Li, L. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.03.009 · Cited by 167
Wu, Y., Gao, H., Wang, Y., Peng, Z., Guo, Z., Ma, Y., Zhang, R., Zhang, M., Wu, Q., Xiao, J., et al. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16051 · Cited by 69
Lesma, G., Consonni, R., Gambaro, V., Remuzzi, C., Roda, G., Silvani, A., Vece, V., & Visconti, G. L. (2014) · Natural Product Research · doi:10.1080/14786419.2014.926354 · Cited by 49
Metadata
- Authors
- Bonoli, M., Verardo, V., Marconi, E., & Caboni, M. F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-07-17
- Volume
- 52
- Issue
- 16
- Pages
- 5195-5200
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2047606193
- Cited by
- 292
- References
- 1
- FWCI
- 3.11
- Type
- journal article
- Language
- en
- Open access
- closed
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- Bonoli, M., Verardo, V., Marconi, E., & Caboni, M. F. (2004). Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf040075c
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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