Antioxidant activity of phenolic acids of spring barley
Ewa Makarska
Katedra Chemii, Akademia Rolnicza w Lublinie ul. Akademicka 15, 20–950 Lublin, PolandMonika Michalak
Katedra Chemii, Akademia Rolnicza w Lublinie ul. Akademicka 15, 20–950 Lublin, PolandAbstract
The grains of three cultivars of spring barley (Rodos, Rambo, Start) were examined. In these grains phenolic acids were identified and their content – ferulic, vanillic, p-cumaric and caffeic – was determinated too. The antioxidant properites of phenolic acids were examined using free radical scavenging method against stable 2.2-diphenyl-1-pikrylhydrazyl radical (DPPH•). Antiradical efficiency of phenolic acids depended on time of reaction and genotype properties. Results of phenolic acids content in the studied cultivars grains correlated with their extracts activity. Kernels of Start and Rodos cv. with higher content of pherulic, p-coumaric and caffeic acids were also characterized by higher antioxidant activity as compared to Rambo cv.
Katedra Chemii, Akademia Rolnicza w Lublinie ul. Akademicka 15, 20–950 Lublin, Poland
Katedra Chemii, Akademia Rolnicza w Lublinie ul. Akademicka 15, 20–950 Lublin, Poland
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