Antioxidant Effects of Barley Aqueous Extract on the Oxidative Deterioration of Oil.

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  • 油脂の酸化に対する大麦水抽出物の抗酸化効果
  • ユシ ノ サンカ ニ タイスル オオムギミズ チュウシュツブツ ノ コウ サン

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Abstract

The antioxidative activities of warm water-extracts of whole barley and classified barley (referred to Draft barley hereafter) were compared with those of green tea and coffee bean. The Draft barley was prepared from whole barley grain by using polishing roll equipped with the Draft barleyclassification system. The antioxidative activity was determined by the Rancimat analysis for the evaluation of the induction time (I.T., Rancid point) and the Active Oxygen Method (AOM) test. The I.T. values of tested oil were delayed by adding the Draft barley extract. Especially, those of whole barley and Draft barley 2 showed higher values than those of others. The antioxidative activity of the roasted barley extract was significantly higher than that of the raw barley extract, and the longer barley was roasted, the period roasting barley was, the higher the antioxidative activity became. The antioxidative activities of the roasted Draft barley were found in its water and ethanol extracts but not observed in the diethyl ether and chloroform extracts. The preventive effect on deterioration of soybean, whale and sardine oils was increased in proportion to the dose of the barley extract. The antioxidant activity decreased in the order of the water extracts of green tea, coffee bean and Draft barley.

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