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Antioxidant capacity and vitamin E in barley: Effect of genotype and storage

journal contribution
posted on 2018-07-03, 00:00 authored by TDT Do, Daniel CozzolinoDaniel Cozzolino, B Muhlhausler, A Box, AJ Able
© 2015 Elsevier Ltd. All rights reserved.Antioxidants, including vitamin E, may have a positive effect on human health and prolong storage of food items. Vitamin E content and antioxidant capacity were measured in 25 barley genotypes before and after 4 months storage at 10 °C using high performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. As expected, α-tocotrienol (α-T3) and α-tocopherol (α-T) were the predominant tocol isomers. Vitamin E content and antioxidant capacity varied significantly among genotypes. Vitamin E ranged from 8.5 to 31.5 μg/g dry weight (DW) while ascorbic acid equivalent antioxidant capacity (AEAC) varied from 57.2 to 158.1 mg AEAC/100 g fresh weight (FW). Generally, lower vitamin E content or antioxidant capacity was observed in hulless or coloured genotypes. These results suggest that some genotypes are potential candidates for breeding of barley cultivars with high vitamin E content or antioxidant capacity at harvest, even after storage.

History

Volume

187

Start Page

65

End Page

74

Number of Pages

10

eISSN

1873-7072

ISSN

0308-8146

Publisher

Elsevier BV

Peer Reviewed

  • Yes

Open Access

  • No

External Author Affiliations

University of Adelaide

Era Eligible

  • Yes

Journal

Food Chemistry

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