Chemical changes and antioxidant activities of heated whole barley extracts

Kim, SungHwa; La, JinWook; Seo, HeeBin; Lee, YoonHee; Yang, Seung-Ok; Lee, JaeHwan

doi:10.1007/s10068-021-00952-6

Cited by 5 publications

(6 citation statements)

References 18 publications

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“…O/W emulsions were prepared according to the protocol of Kim et al . (2021b). The onion skin extract and TBHQ, which is a positive control was added to the O/W emulsion at 100 ppm.…”

Section: Methodsmentioning

confidence: 99%

“…(2021) and Kim et al . (2021b). A gas chromatograph (7890B series, Agilent Technologies, Palo Alto, CA, USA) equipped with a 5977B mass spectrometer (Agilent Technologies) and a VF‐5MS column (60 m length × 0.25 mm I.D.…”

Section: Methodsmentioning

confidence: 99%

“…(2021) and Kim et al . (2021b). Peak identification was conducted using the NIST 17 library and quantification of each compound was done using10 μL of 500 ppm fluoranthene as internal standard.…”

Section: Methodsmentioning

confidence: 99%

“…Headspace oxygen in air‐tight vials was analysed according to the methods described by Kim et al . (2021b).…”

Section: Methodsmentioning

confidence: 99%

“…Extracts from natural resources, including roasted hulled barley (Oh et al ., 2014; Kim et al ., 2021b), heated rice hull (Park et al ., 2019) and heated perilla meal (Park et al ., 2021) exhibit different antioxidant activity depending on the type of assay and environmental matrix. Generally, extracts exhibit high antioxidant activity in O/W emulsions and antioxidant or pro‐oxidant activity in bulk oil matrices (Oh et al ., 2014; Park et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Effects of different polarity of onion skin extracts on antioxidative properties and non‐volatile profiles

Hong

Lee

Kim

et al. 2022

Int J of Food Sci Tech

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Summary Onion skins are agricultural by‐products that contain high levels of antioxidants, including quercetin and protocatechuic acid. The solubility of extracts can affect their antioxidant capacity in food oil matrices. The antioxidative properties of onion skin extracts with different polarity were compared and the chemical profiles of the extracts were identified by GC‐MS. Highly lipophilic, moderately hydrophilic and highly hydrophilic onion skin extracts (HLE, MHE and HHE, respectively) were prepared and their antioxidant properties were tested using in vitro assays and bulk oil or oil‐in‐water (O/W) emulsions. The most abundant phenolic compounds in the onion skin extracts were quercetin and protocatechuic acid. The lipophilicity levels of HLE, MHE and HHE were 0.674, 0.394 and −1.225, respectively. HLE showed higher antioxidant capacity in bulk oil and O/W emulsion matrices compared to MHE and HHE. The antioxidant capacity of HLE was higher in the O/W emulsion than in the bulk oil system. Therefore, highly lipophilic onion skin extracts can be used as effective natural antioxidants in oil matrices, especially O/W emulsions.

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“…O/W emulsions were prepared according to the protocol of Kim et al . (2021b). The onion skin extract and TBHQ, which is a positive control was added to the O/W emulsion at 100 ppm.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%