Antioxidant properties of pearled barley fractions.

  title={Antioxidant properties of pearled barley fractions.},
  author={Terrence Madhujith and Marta S Izydorczyk and Fereidoon Shahidi},
  journal={Journal of agricultural and food chemistry},
  volume={54 9},
Two barley varieties (Falcon and AC Metcalfe) were separated by pearling into seven fractions and subsequently extracted with 80% methanol. The extracts, after solvent removal, were evaluated for their radical scavenging efficacy using Trolox equivalent antioxidant capacity (TEAC). The radical scavenging capacity of the extracts was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC(FL)), and superoxide radical assays and a photoinduced… CONTINUE READING


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