In this study the antioxidant activity of barley malt rootlet (BMR) extracts w</span><span style="font-family:"">as</span><span style="font-family:""> evaluated in...In this study the antioxidant activity of barley malt rootlet (BMR) extracts w</span><span style="font-family:"">as</span><span style="font-family:""> evaluated in heat treated corn oil up to 5 hours at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The antioxidant activity </span><span style="font-family:"">of </span><span style="font-family:"">BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts w</span><span style="font-family:"">ere</span><span style="font-family:""> measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil ha</span><span style="font-family:"">s</span><span style="font-family:""> shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).展开更多
Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several type...Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several types of the dextrinase in barley germinating process, the effect of temperature on the dextrinase and the divergence of dextrinase in different barley variety. The probability of the dextrinase that as reference index is展开更多
文摘In this study the antioxidant activity of barley malt rootlet (BMR) extracts w</span><span style="font-family:"">as</span><span style="font-family:""> evaluated in heat treated corn oil up to 5 hours at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The antioxidant activity </span><span style="font-family:"">of </span><span style="font-family:"">BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts w</span><span style="font-family:"">ere</span><span style="font-family:""> measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil ha</span><span style="font-family:"">s</span><span style="font-family:""> shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).
文摘Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several types of the dextrinase in barley germinating process, the effect of temperature on the dextrinase and the divergence of dextrinase in different barley variety. The probability of the dextrinase that as reference index is