The antiradical activity of barley sample solutions was determined using two chemical methods such as the DPPH radical assay, and the micellar system based on coupled oxidation of linoleic acid and beta-carotene and a biological ex vivo method, the lipid peroxidation assay consisting of rat liver microsomes where peroxidative damage was induced by CCl4. The natural barley sample showed no activity in the DPPH radical assay and in the biological system and showed just a weak activity in the micellar system. Conversely, the roasted and the instant barley samples resulted very active in all the systems. In particular, the roasted barley was able to completely protect lipid microsomes from peroxidation. To achieve preliminary information about the components responsible for the antioxidant activity revealed, the three barley sample solutions were dialysed using membrane with cut-off 3500Da. The dialysate and the retentate of the unroasted barley sample both showed scarse activity, while those obtained from roasted and instant barley samples showed high antioxidant acitivity, at least in the used systems, but that during roasting process low and high molecular weight compounds with remarkable antiradical properties, are formed.
In vitro antiradical and ex vivo protective activities of green and roasted barley
PAPETTI, ADELE;DAGLIA, MARIA;BERTE', FRANCANTONIO;GREGOTTI, CESARINA;GAZZANI, GABRIELLA
2003-01-01
Abstract
The antiradical activity of barley sample solutions was determined using two chemical methods such as the DPPH radical assay, and the micellar system based on coupled oxidation of linoleic acid and beta-carotene and a biological ex vivo method, the lipid peroxidation assay consisting of rat liver microsomes where peroxidative damage was induced by CCl4. The natural barley sample showed no activity in the DPPH radical assay and in the biological system and showed just a weak activity in the micellar system. Conversely, the roasted and the instant barley samples resulted very active in all the systems. In particular, the roasted barley was able to completely protect lipid microsomes from peroxidation. To achieve preliminary information about the components responsible for the antioxidant activity revealed, the three barley sample solutions were dialysed using membrane with cut-off 3500Da. The dialysate and the retentate of the unroasted barley sample both showed scarse activity, while those obtained from roasted and instant barley samples showed high antioxidant acitivity, at least in the used systems, but that during roasting process low and high molecular weight compounds with remarkable antiradical properties, are formed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
