Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

S. Sahlstrøm; A. Hole; K. Naterstad; S. Grimmer

Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

In: Dietary fibre: new frontiers for food and health

Authors:

S. Sahlstrøm

S. Sahlstrøm ¹Nofima Mat, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1430 Ås, Norway; stefan.sahlstrom@nofima.no

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A. Hole

A. Hole ¹Nofima Mat, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1430 Ås, Norway; stefan.sahlstrom@nofima.no
²Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway

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K. Naterstad

K. Naterstad ¹Nofima Mat, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1430 Ås, Norway; stefan.sahlstrom@nofima.no

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, and

S. Grimmer

S. Grimmer ¹Nofima Mat, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1430 Ås, Norway; stefan.sahlstrom@nofima.no

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Type:: Chapter

Pages:: 415–429

DOI:: https://doi.org/10.3920/978-90-8686-692-2_029

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The effects of commercial processing pearling, infrared heating and flaking and extrusion on levels of phenolic acids and antioxidant activity in barley were investigated. Furthermore, different phenolic acids were tested for their ability to induce or inhibit NF-кB activity. In barley most of the phenolic acids are found in the bound form, giving a ratio of bound to free phenolic acids of 60-650. Pearling reduced the concentration of free p-coumaric acid (pCA) with 45%, caffeic acid (CA) with 31% and ferulic acid (FA), sinapic acid (SA) with 20% and 29% soluble antioxidant activity (FRAP-S) was lost. Pearling can be used to concentrate free phenolic acids in pearling flour with 3.6-5.9 times and soluble antioxidant activity FRAP-S with 2.1 times. Pearling decreased the concentration of bound phenolic acids with 15-67% and individual diferulic acid (DFA) with 15-23%. Also bound antioxidant activity (FRAP-IS) was lost after pearling with 50%. As for free phenolic acids pearling process can be used to concentrate bound phenolic acids in pearling flour with 1.2-5.8 times and FRAP-IS with 3.8 times. Infrared heating and flaking had a very small effect on free and bound phenolic acids and antioxidant activity. Extrusion increased the concentration of free phenolic acids with 1.3-2.7 times and bound phenolic acids with 1.2-1.5 times. Bound antioxidant activity FRAP-IS increased with 25% but free antioxidant activity FRAP-S decreased with 30%. P-CA, FA, SA and 8.5- DFA significantly increased the basal NF-кB activity. Low concentrations of 8.5-DFA (10 mg/l) gave the same increase in basal NF-кB activity as 25 and 70 mg/l for FA and p-CA, respectively. High concentrations of FA, p-CA (70 mg/l) and 8.5-DFA (10 mg/l) reduced the LPS-induced NF-кB activity. Generally, 8.5-DFA, FA and p-CA had the largest effect on both basal and LPS-induced NF-кB activity.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

Subjects
- Life Sciences

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Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

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Dietary fibre: new frontiers for food and health

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