title: Antioxidant capacity and vitamin E in barley: Effect of genotype and storage.
abstract: Antioxidants, including vitamin E, may have a positive effect on human health and prolong storage of food items. Vitamin E content and antioxidant capacity were measured in 25 barley genotypes before and after 4 months storage at 10 °C using high performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. As expected, α-tocotrienol (α-T3) and α-tocopherol (α-T) were the predominant tocol isomers. Vitamin E content and antioxidant capacity varied significantly among genotypes. Vitamin E ranged from 8.5 to 31.5 μg/g dry weight (DW) while ascorbic acid equivalent antioxidant capacity (AEAC) varied from 57.2 to 158.1 mg AEAC/100 g fresh weight (FW). Generally, lower vitamin E content or antioxidant capacity was observed in hulless or coloured genotypes. These results suggest that some genotypes are potential candidates for breeding of barley cultivars with high vitamin E content or antioxidant capacity at harvest, even after storage.
authors.affiliation: School of Agriculture, Food & Wine, University of Adelaide Waite Research Institute, PMB 1, Glen Osmond SA 5064, South Australia, Australia. Electronic address: thithudung.do@adelaide.edu.au.
authors.forename: Thu Dung T
authors.initials: TD
authors.lastname: Do
authors.affiliation: School of Agriculture, Food & Wine, University of Adelaide Waite Research Institute, PMB 1, Glen Osmond SA 5064, South Australia, Australia. Electronic address: d.cozzolino@adelaide.edu.au.
authors.forename: Daniel
authors.initials: D
authors.lastname: Cozzolino
authors.affiliation: School of Agriculture, Food & Wine, University of Adelaide Waite Research Institute, PMB 1, Glen Osmond SA 5064, South Australia, Australia. Electronic address: beverly.muhlhausler@adelaide.edu.au.
authors.forename: Beverly
authors.initials: B
authors.lastname: Muhlhausler
authors.affiliation: School of Agriculture, Food & Wine, University of Adelaide Waite Research Institute, PMB 1, Glen Osmond SA 5064, South Australia, Australia. Electronic address: amanda.box@adelaide.edu.au.
authors.forename: Amanda
authors.initials: A
authors.lastname: Box
authors.affiliation: School of Agriculture, Food & Wine, University of Adelaide Waite Research Institute, PMB 1, Glen Osmond SA 5064, South Australia, Australia. Electronic address: amanda.able@adelaide.edu.au.
authors.forename: Amanda J
authors.initials: AJ
authors.lastname: Able
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D061353:Food Storage / Q000379:methods*; D005838:Genotype; D001467:Hordeum / Q000737:chemistry*; D024508:Tocotrienols / Q000032:analysis; D014810:Vitamin E / Q000032:analysis*; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000975:Antioxidants; D024508:Tocotrienols; D014810:Vitamin E; C082032:tocotrienol, alpha; D024502:alpha-Tocopherol; D001205:Ascorbic Acid
keywords: Antioxidant; Barley; Genotypes; Storage; Vitamin E