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

Dung Do, T, Cozzolino, D, Muhlhausler, B, Box, A and Able, A 2015, 'Antioxidant capacity and vitamin e in barley: Effect of genotype and storage', Food Chemistry, vol. 187, pp. 65-74.


Document type: Journal Article
Collection: Journal Articles

Title Antioxidant capacity and vitamin e in barley: Effect of genotype and storage
Author(s) Dung Do, T
Cozzolino, D
Muhlhausler, B
Box, A
Able, A
Year 2015
Journal name Food Chemistry
Volume number 187
Start page 65
End page 74
Total pages 10
Publisher Elsevier BV
Abstract 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.
Subject Food Sciences not elsewhere classified
Keyword(s) Antioxidant
Barley
Genotypes
Storage
Vitamin E
DOI - identifier 10.1016/j.foodchem.2015.04.028
Copyright notice © 2015 Elsevier
ISSN 0308-8146
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