Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

@inproceedings{GallegosInfante2010EffectOP,
  title={Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar},
  author={Jos{\'e} Alberto Gallegos-Infante and Nuria Elizabeth Rocha-Guzm{\'a}n and Rub{\'e}n F Gonz{\'a}lez-Laredo and J. Pulido-Alonso},
  year={2010}
}
The effect of traditional cooking, roasting and germination on the antioxidant capacity of a Mexican barley cultivar is presented. Barley dried grains were processed and phenolic extracts obtained by successive extractions with hexane, aqueous acetone (70%), aqueous methanol (50%) and water. Total phenolic content was evaluated by the Folin–Ciocalteu method and the radical scavenging capacity by the DPPH method. The inhibition of LDL oxidation was also determined. Results showed that cooking… CONTINUE READING

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