Antioxidant effects of water extracts from barley (Hordeum vulgare L.) Prepared under different roasting temperatures

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1455-1463

  Duh, Pin Der ^a   Yen, Gow Chin ^b   Yen, Wen Jye ^a   Chang, Lee Wen ^a  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant effect; Barley (Hordeum vulgare L.); Catechin; Different roasting temperatures; Free radical; Lipid peroxidation; Lutein; Oxidative damage; Scavenger; Tocopherol

Indexed keywords

ANTIOXIDANT; CATECHIN; DEOXYRIBOSE; FREE RADICAL; HYDROXYL RADICAL; LINOLEIC ACID; LIPOSOME; PROTEIN; TOCOPHEROL; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; GLYCATION; OXIDATION; TEMPERATURE DEPENDENCE;

AMINO ACIDS; CHELATING AGENTS; COOKERY; DEOXYRIBOSE; DISACCHARIDES; HEAT; HORDEUM; HYDROXYL RADICAL; LINOLEIC ACID; LIPID PEROXIDATION; LIPOSOMES; MONOSACCHARIDES; OXIDATION-REDUCTION; PLANT EXTRACTS; PROTEINS; SERUM ALBUMIN, BOVINE; WATER;

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0034819339     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000882l     Document Type: Article

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