Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Anti-Oxidative Compounds in Barley Tea
Hideo ETOHKazushi MURAKAMITokiyasu YOGOHHajime ISHIKAWAYoshiyasu FUKUYAMAHitoshi TANAKA
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JOURNALS FREE ACCESS

2004 Volume 68 Issue 12 Pages 2616-2618

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Abstract

Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A showed stronger activities than that of BHT (butylated hydroxytoluene) at 400 μM.

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© 2004 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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