Optimized Extraction of Phenolic Compounds from Barley (Hordeum vulgare L.) Seed and Their Radical Scavenging Properties
2015
Ghafoor, Kashif
Extraction of phenolic compounds from barley (Hordeum vulgare L.) seed was optimized by using a designed experiment including three process variables, i.e., temperature (45–60C), time (3–6 h) and ethanol concentration (65–80%). The extraction temperature and time were found significant (P < 0.05) process variables and maximum of 2.18 mg GAE/g dried seed powder of total phenolic compounds was obtained by extraction at 60C for 6 h using 65% ethanol. Regression analysis and response surface method were used for the prediction of optimum levels of process variables which were 58C temperature, 5.4 h time and 65% ethanol for the maximum amount of total phenolic compounds (2.31 mg GAE/g seed powder) from barley that showed a good experimental validation (2.28 mg GAE/g seed powder of phenolic compounds). All the extracts prepared from barley seed showed good antiradical activities that ranged between 52 and 65.24%; the highest was achieved by the optimized extract. PRACTICAL APPLICATIONS: Barley is one of the major cereal crops and used mainly as a source of carbohydrates and energy. There is a need to find out bioactive compounds present in barley seed along with other cereals. This study was designed to elaborate a simple, inexpensive and easily reproducible method for the recovery of phenolic compounds from barley seed. Response surface optimization resulted in achieving maximum amount of phenolics and best antioxidant properties in the extract. This study is useful in establishing a process for the recovery of phenolic compounds from barley for their subsequent use in nutraceutical and functional foods.
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