Chemical changes and antioxidant activities of heated whole barley extracts

다국어 초록 (Multilingual Abstract)

Chemical profiles of ethanolic (70%) and aqueousextracts of whole barley heated at 150, 190, and 230 Cwere analyzed by GC–MS and their antioxidant propertieswere studied in vitro, in bulk oil, or in an oil-in-water (O/W) emulsion systems. More chemicals were detected in theethanolic extract than in the aqueous extract from heatedbarley; heating decreased the contents of detected chemicals.
Organic acids, mono- and di-saccharides, sugaralcohols, and glycerol were the major chemicals detectedin both the extracts. Ethanolic extracts possessed higherin vitro antioxidant activities than the aqueous extracts.
However, this trend was not clearly observed in the bulk oiland O/W emulsion. For O/W emulsions, ethanolic extractsobtained following heating at 150 C prevented lipid oxidationbetter than others. Therefore, heat treatment at150 C is recommended to enhance the antioxidant activitiesof whole barley.

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