engleski

DETERMINATION OF ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS IN PASTA ENRICHED WITH HULL-LESS BARLEY FLOUR

The aim of this study was to determine antioxidant capacity and total polyphenols of pasta enriched with hull-less barley flour (HBF). Various solvents such as 70% acetone, 70% methanol, acidified methanol (HCl/methanol/water, 1:80:10, v/v/v) and acidified methanol (1% HCl) as well as extraction assisted with ultrasound (15 min) and by stirring (with magnetic stirrer for 1 h) was also compared. The phenolic compounds present in cereals as antioxidants contribute to reducing the risk of cardiovascular disease, type 2 diabetes, adiposity, and certain types of cancer. Therefore, the total content of the phenolic compounds could be considered as important quality indicator for evaluation of barleys and wheats. Barley contains higher amounts of phenolic compounds in relation to other cereals. Hull-less barley is usually richer in phenolic compounds compared to hulled. Since barley has greater antioxidant activity than wheat and rice and contains many phenolic compounds, which are concentrated in the outer layer of barley grain, we used HBF (10, 20, 30, 40 and 50%) for enrichment of pasta. Total polyphenol content and antioxidant activity was determined in dried pasta samples. Samples with addition of 50% HBF had the highest total polyphenol content and antioxidant activity. Comparing extraction methods and different solvents, ultrasound assisted extraction in combination with 70% acetone and 70% methanol was superior for antioxidant activity determination. Extraction by stirring in combination with acidified methanol was superior for total polyphenols determination.

hull-less barley pasta; antioxidant capacity; phenolic content; extraction method

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