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Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

Guillermo G Bellido, Trust Beta

J Agric Food Chem. 2009 Feb 11;57(3):1022-8.

PMID: 19159302

Abstract:

The importance of anthocyanins to the total antioxidant capacity of various fruits and vegetables has been well established, but less attention has been focused on cereal grains. This study investigated the antioxidant capacity and anthocyanin composition of a bran-rich pearling fraction (10% outer kernel layers) and whole kernel flour of purple (CI-1248), black (PERU-35), and yellow (EX-83) barley genotypes. HPLC analysis showed that as much as 6 times more anthocyanin per unit weight (microg/g) was present in the bran-rich fractions of yellow and purple barley (1587 and 3534, respectively) than in their corresponding whole kernel flours (210 and 573, respectively). Delphinidin 3-glucoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, petunidin 3-glucoside, and cyanidin chloride were positively identified in barley, with as many as 9 and 15 anthocyanins being detected in yellow and purple barley, respectively. Antioxidant activity analysis showed that the ORAC values for the bran-rich fractions were significantly (p < 0.05) higher than for the whole kernel flour.

Chemicals Related in the Paper:

Catalog Number	Product Name	CAS Number	Price
AP15674585	Delphinidin 3-rutinoside chloride	15674-58-5	Price
AP18719761-B	Cyanidin 3-rutinoside chloride	18719-76-1	Price
AP6906383-A	Delphinidin 3-glucoside chloride	6906-38-3	Price
AP6988814	Petunidin 3-glucoside chloride	6988-81-4	Price

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