title: Stimulation of Phenolics, Antioxidant and α-Glucosidase Inhibitory Activities During Barley (Hordeum vulgare L.) Seed Germination.
abstract: The rationale of this study was to enhance the nutritional quality of dry barley seeds. In this study we are evaluating the effect of germination on barley seeds relevant to total phenolic contents, antioxidant activity (in terms of DPPH free-radical scavenging) and the in vitro α-glucosidase inhibitory activities. Barley seeds were germinated for 18.5, 24, 30, 48, and 67 h and then extracted in water. The total phenolic contents, antioxidant activities and α-glucosidase inhibitory activities changed with germination time. More specifically, within the first 48 h of germination the total phenolic content increased from 1.1 mg/g fresh weight (0 h) to 3.4 mg/g fresh weight (48 h) and then slightly reduced by 67 h. Similarly, α-glucosidase inhibitory activity was significantly increased from an IC50 128.82 mg/mL (0 h) to an IC50 18.88 mg/mL (48 h) and then slightly reduced by 67 h. Significant maltase inhibitory activity was observed only with 48 h-germinated extract. Antioxidant activities increased continuously from an IC50 15.72 mg/mL at 0 h to and IC50 5.72 mg/mL after 48 h of germination. Based on our observations, barley seed germination was over after 48 h. During the progress of germination phenolic compounds are becoming available and are more easily extracted. After 48 h, lignification is initiated resulting to the decreased total phenolic content and observed antioxidant and carbohydrate hydrolyzing enzyme inhibition activities. The above results indicate the positive effect of germination in barley seeds for enhanced antioxidant and α-glucosidase inhibitory activities.
authors.affiliation: Department of Chemistry and Food Science, Framingham State University, Framingham, MA, USA.
authors.forename: K-S
authors.initials: KS
authors.lastname: Ha
authors.affiliation: Department of Chemistry and Food Science, Framingham State University, Framingham, MA, USA.
authors.forename: S-H
authors.initials: SH
authors.lastname: Jo
authors.affiliation: Department of Chemistry and Food Science, Framingham State University, Framingham, MA, USA.
authors.forename: V
authors.initials: V
authors.lastname: Mannam
authors.affiliation: Department of Food and Nutrition, Hannam University, Daejeon, 305-811, South Korea.
authors.forename: Y-I
authors.initials: YI
authors.lastname: Kwon
authors.affiliation: Department of Chemistry and Food Science, Framingham State University, Framingham, MA, USA. eapostolidis@framingham.edu.
authors.forename: E
authors.initials: E
authors.lastname: Apostolidis
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000378:metabolism*; D018525:Germination; D065089:Glycoside Hydrolase Inhibitors / Q000032:analysis / Q000378:metabolism*; D001467:Hordeum / Q000737:chemistry / Q000502:physiology*; D010636:Phenols / Q000032:analysis / Q000378:metabolism*; D064209:Phytochemicals / Q000032:analysis / Q000378:metabolism*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D012639:Seeds / Q000737:chemistry / Q000502:physiology; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D000975:Antioxidants; D065089:Glycoside Hydrolase Inhibitors; D010636:Phenols; D064209:Phytochemicals; D010936:Plant Extracts; D000520:alpha-Glucosidases
keywords: Antioxidant activity; Barley; Carbohydrate hydrolyzing enzyme inhibition; Germination; Phenolic phytochemicals; α-Glucosidase inhibition