Antioxidant capacity and antioxidative compounds in barley (hordeum vuμgare l.) grain optimized using response surface methodology in hot air roasting

European Food Research and Technology

Volumn 229, Issue 6, 2009, Pages 907-914

  Omwamba, Mary ^a,b   Hu, Qiuhui ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b EGERTON UNIVERSITY   (Kenya)

Author keywords

Antioxidant; Barley (hordeum vu gare l.); GC MS; Response surface methodology; Roasting

Indexed keywords

ANTIOXIDANT CAPACITY; AQUEOUS EXTRACTS; ETHANOL EXTRACT; GALLIC ACIDS; HORDEUM; HOT AIR; LINOLEIC ACID; OPTIMUM CONDITIONS; P-HYDROXYBENZALDEHYDE; PHENOLIC ACIDS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC CONTENT;

CALCINATION; ETHANOL; FATTY ACIDS; OPTIMIZATION; ORGANIC ACIDS; PHENOLS; SURFACE PROPERTIES;

SOLVENT EXTRACTION;

HORDEUM;

EID: 77952091576     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1128-7     Document Type: Article

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