Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)
2015
Rashid, Ulfat | Gani, Adil | Shah, Asima | Ahmad, Mudasir | Baba, Waqas N. | Masoodi, F. A.
The present work was carried out to evaluate the effect of sand roasting on the antioxidant and antiproliferative activity of barley flour extracted using five different solvents: water, ethanol, methanol, acetone and acidified methanol. The antioxidant activity of barley was evaluated by measuring DPPH (1, 1-dihpenyl-2-picrylhydrazyl) radical scavenging activity, reducing power, ferric-reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity. Results revealed that after sand roasting the total phenolic content (TPC) of barley decreased, while DPPH radical scavenging activity, reducing power and hydroxyl radical scavenging activity significantly increased. Cell proliferation inhibition was higher for sand-roasted barley (44.12%) than for uncooked barley (38.18%) at 100 µg/ml concentration.
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