Anti-Oxidative Compounds in Barley Tea

  title={Anti-Oxidative Compounds in Barley Tea},
  author={Hideo Etoh and Kazushi Murakami and Tokiyasu Yogoh and Hajime Ishikawa and Yoshiyasu Fukuyama and Hitoshi Tanaka},
  journal={Bioscience, Biotechnology, and Biochemistry},
  pages={2616 - 2618}
Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A… Expand
Free water-soluble phenolics profiling in barley ( Hordeum vulgare L.).
The phenolic profile of barley ( Hordeum vulgare L.) leaves, seeds, awns, and stems, collected in two different locations from Portugal, was determined by a high-performance liquidExpand
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3,4-dihydroxybenzaldehyde purified from the barley seeds (Hordeum vulgare) inhibits oxidative DNA damage and apoptosis via its antioxidant activity.
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Natural and synthetic xanthone derivatives are well known for their ability to act as antioxidants and/or enzyme inhibitors. This paper aims to present a successful synthetic methodology towardExpand
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Upon identification of phenolics in the other active fractions, the order of most potent contributors to observed antioxidant capacity of barley extract were, flavanols>flavonols (quercetin)>hydroxycinnamic acids (ferulic, caffeic, coumaric acids). Expand
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Evaluation of In vitro antioxidant properties of roasted hulled barley (Hordeum vulgare L.)
The antioxidant properties of roasted hulled barley (Hordeum vulgare L.) were tested using in vitro assays, including the total phenolic content (TPC), total flavonoid content (TFC), and DPPH, ABTS,Expand
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Peroxynitrite Scavenging Activities of Aromatic Compounds Isolated from Konnyaku, Amorphophallus konjac K.Koch.
Among these compounds, serotonin, trans-N-(p-coumaroyl)serotonin, 3,4-dihydroxybenzaldehyde, and 3, 4-diverseroxybenzoic acid showed stronger activities than that of BHT (butylated hydroxytoluene) at 200 μM. Expand
Antioxidative properties of phenolic antioxidants isolated from corn steep liquor.
It was elucidated that the activity of p-coumaric acid derivatives was mainly affected by their functional groups at the 3-position and less by the conjugated side chain in CSL, and this byproduct might be a useful resource of phenolic antioxidants. Expand
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Seven weakly acidic compounds were newly detected as flavor components of roast barley by using column and gas-liquid chromatographies. These compounds were characterized and identified by MS, IR, UVExpand
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5,7-Dihydroxychromone from Arachis hypogoea shells
Abstract 5,7-Dihydroxychromone (II), eriodictyol and luteolin have been isolated from peanut shells (Arachis hypogoea); this is only the second example of a natural chromone unsubstituted in theExpand
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Die endgültige Struktur von Americanin‐A und Hydnocarpin
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Chemical composition of barley tea.
玄麦,焙煎大麦,麦茶の化学成分について検討した.(1) 焙煎処理で玄麦中のタンパク質と繊維含有割合は減少したが,エチルエーテル抽出物の割合は高くなった.焙煎大麦から得た熱水抽出物(麦茶,凍結乾燥物)中のタンパク質量は焙煎大麦中のタンパク質含有割合と同じであった.エチルエーテル抽出物と繊維の含有割合は麦茶で高く,逆に灰分とカルシウムの含有割合は麦茶で低い.(2)Expand