Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

@inproceedings{Gamel2012PhenolicAA,
  title={Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions},
  author={Tamer H. Gamel and El-Sayed M. Abdel-Aal},
  year={2012}
}
Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 15 CITATIONS

References

Publications referenced by this paper.
SHOWING 1-10 OF 46 REFERENCES

A new approach to assess the total antioxidant capacity using the TEAC assay

  • Arts, M.J.T.J, +5 authors A. Bast
  • Food Chemistry
  • 2004
Highly Influential
6 Excerpts

Determination of free and bound phenolic acids, and evaluation of antioxidant activities and total polyphenolic contents in selected pearled barley

  • A. Yoshida, K. Sonoda, +5 authors H. Ohta
  • Food Science and Technology Research
  • 2010
1 Excerpt

Similar Papers

Loading similar papers…