The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH¥ assay and the linoleic acid-â-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids. Conversely, roasted barley yielded strong antioxidant components that are able to efficiently scavenge free radicals in any system used. The results show that the barley grain roasting process induces the formation of soluble Maillard reaction products with powerful antiradical activity. From roasted barley solution (barley coffee) was isolated a brown high molecular mass melanoidinic component, resistant to acidic hydrolysis, that is responsible for most of the barley coffee antioxidant activity in the biosystem

Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley

PAPETTI, ADELE;DAGLIA, MARIA;ACETI, CAMILLA;QUAGLIA, MILENA;GREGOTTI, CESARINA;GAZZANI, GABRIELLA
2006-01-01

Abstract

The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH¥ assay and the linoleic acid-â-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids. Conversely, roasted barley yielded strong antioxidant components that are able to efficiently scavenge free radicals in any system used. The results show that the barley grain roasting process induces the formation of soluble Maillard reaction products with powerful antiradical activity. From roasted barley solution (barley coffee) was isolated a brown high molecular mass melanoidinic component, resistant to acidic hydrolysis, that is responsible for most of the barley coffee antioxidant activity in the biosystem
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/134735
Citazioni
  • ???jsp.display-item.citation.pmc??? 8
  • Scopus 60
  • ???jsp.display-item.citation.isi??? 51
social impact