Cargando…

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flav...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jin, Hui-Min, Dang, Bin, Zhang, Wen-Gang, Zheng, Wan-Cai, Yang, Xi-Juan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181920/ https://www.ncbi.nlm.nih.gov/pubmed/35684349 http://dx.doi.org/10.3390/molecules27113411

Ejemplares similares

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau
por: Dang, Bin, et al.
Publicado: (2022)

Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication
por: Zhang, Jie, et al.
Publicado: (2023)

Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran
por: Zhang, Wengang, et al.
Publicado: (2023)

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
por: Dang, Bin, et al.
Publicado: (2022)

The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
por: Wang, Kai, et al.
Publicado: (2022)

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
por: Zhao, Zixuan, et al.
Publicado: (2022)

Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties
por: Ren, Xin, et al.
Publicado: (2022)

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
por: Wang, Cong, et al.
Publicado: (2022)

Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau
por: Yang, Xi-Juan, et al.
Publicado: (2018)

The Composition, Structure, and Functionalities of Prolamins from Highland Barley
por: Xing, Jinjin, et al.
Publicado: (2023)

Response of soil respiration to experimental warming in a highland barley of the Tibet
por: Zhong, Zhi-Ming, et al.
Publicado: (2016)

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch
por: Nie, Mengzi, et al.
Publicado: (2022)

Anthocyanin Composition and Content in Rye Plants with Different Grain Color
por: Zykin, Pavel A., et al.
Publicado: (2018)

Highland Barley Starch: Structures, Properties, and Applications
por: Xie, Jingjing, et al.
Publicado: (2023)

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
por: Zhang, Wengang, et al.
Publicado: (2023)

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
por: Liu, Haibo, et al.
Publicado: (2023)

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles
por: Zheng, Qianna, et al.
Publicado: (2023)

Response characteristics of highland barley under freeze-thaw, drought and artemisinin stresses
por: Liu, Huichen, et al.
Publicado: (2022)

Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein
por: Li, Juan, et al.
Publicado: (2023)

Assessment of the Phenolic Profiles, Hypoglycemic Activity, and Molecular Mechanism of Different Highland Barley (Hordeum vulgare L.) Varieties
por: Deng, Na, et al.
Publicado: (2020)

Culture dependent and independent characterization of endophytic bacteria in the seeds of highland barley
por: Chen, Yulan, et al.
Publicado: (2022)

Deciphering the core seed endo-bacteriome of the highland barley in Tibet plateau
por: Hao, Zhao, et al.
Publicado: (2022)

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat
por: Tang, Jianhua, et al.
Publicado: (2023)

Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
por: Zheng, Qianna, et al.
Publicado: (2023)

Genome diversity and highland-adaptative variation in Tibet barley landrace population of China
por: Dondup, Dawa, et al.
Publicado: (2023)

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods
por: Li, Liang, et al.
Publicado: (2020)

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives
por: Tuersuntuoheti, Tuohetisayipu, et al.
Publicado: (2019)

Relating genes in the biosynthesis of the polyphenol composition of Andean colored potato collection
por: Tejeda, Leslie, et al.
Publicado: (2014)

Diversity of Culturable Bacteria Isolated from Highland Barley Cultivation Soil in Qamdo, Tibet Autonomous Region
por: PAN, HU, et al.
Publicado: (2021)

Identification and quantification of anthocyanin pigments in colored rice
por: Kim, Min-Kyoung, et al.
Publicado: (2008)

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
por: He, Fei, et al.
Publicado: (2012)

Identification, Characterization, and Stress Responsiveness of Glucose-6-phosphate Dehydrogenase Genes in Highland Barley
por: Feng, Ruijun, et al.
Publicado: (2020)

Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes
por: He, Fei, et al.
Publicado: (2010)

Postprandial Differences in the Amino Acid and Biogenic Amines Profiles of Impaired Fasting Glucose Individuals after Intake of Highland Barley
por: Liu, Liyan, et al.
Publicado: (2015)

Effect of an Environment Friendly Heat and Relative Humidity Approach on γ-Aminobutyric Acid Accumulation in Different Highland Barley Cultivars
por: Wang, Shanshan, et al.
Publicado: (2022)

Use of Modified Phenolic Thyme Extracts (Thymus vulgaris) with Reduced Polyphenol Oxidase Substrates as Anthocyanin Color and Stability Enhancing Agents
por: Aguilar, Oscar, et al.
Publicado: (2015)

Intracellular Reactive Oxygen Species (ROS) Removal and Cytoprotection Effects of Sweet Potatoes of Various Flesh Colors and Their Polyphenols, Including Anthocyanin
por: Lee, Ji Hae, et al.
Publicado: (2019)

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
por: He, Fei, et al.
Publicado: (2012)

Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
por: Barba, Francisco J., et al.
Publicado: (2022)

Identification and characterization of regulatory network components for anthocyanin synthesis in barley aleurone
por: Strygina, Ksenia V., et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_tadf88mapmq5pil7lqll8o7fhg