Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

Hulless barley contains phenolic compounds and possesses various antioxidant activities. To clarify the effects of thermal processing and in vitro digestion on the release of phenolic compounds in hulless barley, we studied the phenolic components and antioxidant activities of hulless barley after s...

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Autores principales:	Zhuoya Xiang, Junlin Deng, Kaijun Yang, Yongqing Zhu, Chen Xia, Jian Chen, Tinghui Liu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Hulless barley Processing In vitro digestion Phenolic compounds Antioxidant activities Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/97f8a11712214e788e6d3036625b3242
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spelling	oai:doaj.org-article:97f8a11712214e788e6d3036625b32422021-11-20T04:58:07ZEffect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley1878-535210.1016/j.arabjc.2021.103447https://doaj.org/article/97f8a11712214e788e6d3036625b32422021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1878535221004627https://doaj.org/toc/1878-5352Hulless barley contains phenolic compounds and possesses various antioxidant activities. To clarify the effects of thermal processing and in vitro digestion on the release of phenolic compounds in hulless barley, we studied the phenolic components and antioxidant activities of hulless barley after steaming, roasting processes, and in vitro digestions. Both total phenolic content (TPC) and total flavonoid content (TFC) in raw hulless barley (HB, 4.14 mg/g DW and 1.53 mg/g DW, respectively) were higher than that of steamed hulless barley (SHB) and roasted hulless barley (RHB). In vitro digestion significantly released more ferulic acid from its bound form, but hydrolyzed some amount of flavonoid (luteolin). Chrysoeriol-7-O-glucouronide was significantly detected (412.13 µg/g DW in HB, 382.19 µg/g DW in SHB, and 396.91 µg/g DW in RHB) in all three hulless barley. The total released content of phenolic compounds obtained from each phase after digestion reached to 46% and 45% for SHB and RHB, which was higher than that in the HB (41%). The antioxidant assay (via DPPH and ABTS free radical scavenging assays) indicated that the capacity of HB was obviously higher than that of SHB and RHB in undigested group. For digested group, the ABTS+ assay order was following, undigested > oral > small intestine > gastric > large intestine. The DPPH assay results indicated the antioxidant capacity as the order of undigested > oral > gastric > large intestine. Correlation analysis showed that ferulic acid, chrysoeriol-7-O-glucouronide, luteolin, chrysoeriol, and luteolin-7-O-glucouronide contributed to the antioxidant activities. Hierarchical cluster analysis (HCA) grouped samples accordingly. Roasting process could be considered as a better daily thermal treatment for hulless barley than steaming in terms of phenolic compounds and their antioxidant activities.Zhuoya XiangJunlin DengKaijun YangYongqing ZhuChen XiaJian ChenTinghui LiuElsevierarticleHulless barleyProcessingIn vitro digestionPhenolic compoundsAntioxidant activitiesChemistryQD1-999ENArabian Journal of Chemistry, Vol 14, Iss 12, Pp 103447- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Hulless barley Processing In vitro digestion Phenolic compounds Antioxidant activities Chemistry QD1-999
spellingShingle	Hulless barley Processing In vitro digestion Phenolic compounds Antioxidant activities Chemistry QD1-999 Zhuoya Xiang Junlin Deng Kaijun Yang Yongqing Zhu Chen Xia Jian Chen Tinghui Liu Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
description	Hulless barley contains phenolic compounds and possesses various antioxidant activities. To clarify the effects of thermal processing and in vitro digestion on the release of phenolic compounds in hulless barley, we studied the phenolic components and antioxidant activities of hulless barley after steaming, roasting processes, and in vitro digestions. Both total phenolic content (TPC) and total flavonoid content (TFC) in raw hulless barley (HB, 4.14 mg/g DW and 1.53 mg/g DW, respectively) were higher than that of steamed hulless barley (SHB) and roasted hulless barley (RHB). In vitro digestion significantly released more ferulic acid from its bound form, but hydrolyzed some amount of flavonoid (luteolin). Chrysoeriol-7-O-glucouronide was significantly detected (412.13 µg/g DW in HB, 382.19 µg/g DW in SHB, and 396.91 µg/g DW in RHB) in all three hulless barley. The total released content of phenolic compounds obtained from each phase after digestion reached to 46% and 45% for SHB and RHB, which was higher than that in the HB (41%). The antioxidant assay (via DPPH and ABTS free radical scavenging assays) indicated that the capacity of HB was obviously higher than that of SHB and RHB in undigested group. For digested group, the ABTS+ assay order was following, undigested > oral > small intestine > gastric > large intestine. The DPPH assay results indicated the antioxidant capacity as the order of undigested > oral > gastric > large intestine. Correlation analysis showed that ferulic acid, chrysoeriol-7-O-glucouronide, luteolin, chrysoeriol, and luteolin-7-O-glucouronide contributed to the antioxidant activities. Hierarchical cluster analysis (HCA) grouped samples accordingly. Roasting process could be considered as a better daily thermal treatment for hulless barley than steaming in terms of phenolic compounds and their antioxidant activities.
format	article
author	Zhuoya Xiang Junlin Deng Kaijun Yang Yongqing Zhu Chen Xia Jian Chen Tinghui Liu
author_facet	Zhuoya Xiang Junlin Deng Kaijun Yang Yongqing Zhu Chen Xia Jian Chen Tinghui Liu
author_sort	Zhuoya Xiang
title	Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
title_short	Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
title_full	Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
title_fullStr	Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
title_full_unstemmed	Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
title_sort	effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/97f8a11712214e788e6d3036625b3242
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_version_	1718419729051287552

Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

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