Effect of different solvents on total phenolic content, total flavonoid content and antioxidant activity of highland barley

Authors

SHNE Yingbin, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
ZHANG Youwei, Jiangsu Food & Pharmaceutical Science Coollege, Huai′an, Jiangsu 223003, China
HUANG Caihuan, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
CHEN Yongsheng, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
WANG Li, China State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
OU Shiyi, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
ZHANG Hui, China State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The objectives of this study were to evaluate total phenolic, total flavonoid content and antioxidant activities of different extraction from three kinds of highland barley. The results showed that 95% ethanol and 60%acetone were better to extract phenolic compounds than other solvents. Total phenolic and total flavonoid contents, antioxidant activities of Zangqing 2000 using different solvents were higher than that of Xunhua and Shangri-la highland barley. Meanwhile, the highest total phenolic content of Zangqing 2000 was 211.92 mg GAE/100 g DW in 60% acetone, the highest total flavonoid content of Zangqing 2000 was 60.11 mg RT/100 g DW in 60% ethanol, the highest ABTS scavenging ability and total antioxidant activity of Zangqing 2000 were 1.85 and 9.28 mmol TEAC/100 g DW, respectively. Furthermore, there was a significant correlation between total phenolic content and antioxidant methods. FRAP method was significantly correlated to DPPH and ABTS methods. These results suggested that highland barley was rich in phenolic content and considered as a good natural antioxidant resource.

Publication Date

11-28-2016

First Page

133

Last Page

136

DOI

10.13652/j.issn.1003-5788.2016.11.030

Recommended Citation

Yingbin, SHNE; Youwei, ZHANG; Caihuan, HUANG; Yongsheng, CHEN; Li, WANG; Shiyi, OU; and Hui, ZHANG (2016) "Effect of different solvents on total phenolic content, total flavonoid content and antioxidant activity of highland barley," Food and Machinery: Vol. 32: Iss. 11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2016.11.030
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/30

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