Antioxidant Activity in Relationship to Phenolic Content of Diverse

Chapter 17

Downloaded by UNIV OF CALIFORNIA SAN DIEGO on December 18, 2016 | http://pubs.acs.org Publication Date: March 12, 2007 | doi: 10.1021/bk-2007-0956.ch017

Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotypes 1

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Trust Beta , Sandi Kyaw Naing , Shin Nam , Archie Mpofu , and Mario Therrien 2

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Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada Agriculture and Agri-Food Canada, Brandon Research Centre, Brandon, Manitoba R7A 5Y3, Canada

The antioxidant activity and phenolic composition of 21 mostly hull-less food barley of diverse origin were determined. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide radicals scavenging capacity assays were used to measure antioxidant activity. A photochemi- luminescence technique was used to measure water (ACW) and lipid (ACL) soluble substances. The D P P H radical scavenging capacities of the samples were significantly different (p