Antioxidant activity of barley as affected by extrusion cooking

被引：191
作者：
Sharma, Paras [1 ]
Gujral, Hardeep Singh [1 ]
Singh, Baljeet [2 ]
机构：
[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India
[2] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana 141004, Punjab, India
来源：
FOOD CHEMISTRY | 2012年 / 131卷 / 04期
关键词：
Barley; Extrusion; Total flavonoids content; Antioxidant activity; Metal chelating activity; Reducing power; TOTAL PHENOLICS; HORDEUM-VULGARE; L; FLOUR; SNACKS;
D O I：
10.1016/j.foodchem.2011.10.009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Grit from different hulled barley cultivars was subjected to extrusion cooking and the effect of extrusion moisture and temperature on the antioxidant properties was studied. A significant decrease in the total phenolic content (TPC) and total flavonoid content (TFC) was observed upon extrusion and a further decrease of 8-29% in TPC and 13-27% in TFC was observed when both the feed moisture and extrusion temperature were increased. The antioxidant activity (AIDA) increased significantly upon extrusion and this increase was the highest (36-69%) at 150 degrees C and 20% feed moisture. The increase in feed moisture and temperature significantly increased the metal chelating activity. The reducing power decreased significantly upon extrusion as compared to their corresponding control samples. Extrusion lead to a greater increase in non-enzymatic browning (NEB) index however, increasing the moisture content of feed decreased the NEB index by 3-29% (at 180 degrees C) and 1-17% (150 degrees C), while increasing the temperature increased the NEB significantly. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1406 / 1413
页数：8
相关论文
共 40 条
[1]   Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products [J].
Altan, Aylin ;
McCarthy, Kathryn L. ;
Maskan, Medeni .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (06) :1263-1271
[2]   Antioxidant activity of crude tannins of canola and rapeseed hulls [J].
Amarowicz, R ;
Naczk, M ;
Shahidi, F .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2000, 77 (09) :957-961
[3]   Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking [J].
Anton, Alex A. ;
Fulcher, R. Gary ;
Arntfield, Susan D. .
FOOD CHEMISTRY, 2009, 113 (04) :989-996
[4]   Interactions between flavonoids and proteins: Effect on the total antioxidant capacity [J].
Arts, MJTJ ;
Haenen, GRMM ;
Wilms, LC ;
Beetstra, SAJN ;
Heijnen, CGM ;
Voss, HP ;
Bast, A .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (05) :1184-1187
[5]   Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products [J].
Awika, JM ;
Rooney, LW ;
Wu, XL ;
Prior, RL ;
Cisneros-Zevallos, L .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (23) :6657-6662
[6]   Phenols in barley (Hordeum vulgare L.) flour:: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds [J].
Bonoli, M ;
Verardo, V ;
Marconi, E ;
Caboni, MF .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (16) :5195-5200
[7]  
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[8]   Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews [J].
Delgado-Andrade, C ;
Morales, FJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (05) :1403-1407
[9]   Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures [J].
Delgado-Licon, Efren ;
Martinez Ayala, Alma Leticia ;
Elizabeth Rocha-Guzman, Nuria ;
Gallegos-Infante, Jose-Alberto ;
Atienzo-Lazos, Martin ;
Drzewiecki, Jerzy ;
Eugenia Martinez-Sanchez, Cecilia ;
Gorinstein, Shela .
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 (06) :522-532
[10]  
Dewanto V, 2002, J AGR FOOD CHEM, V50, P3010, DOI [10.1021/jf0115589, 10.1021/jf0255937]
1234