Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

BIERNACKA, B., DZIKI, D., GAWLIK-DZIKI, U., RÓZYLO, R. Physical, sensorial and antioxidant properties of common what pasta enriched with carob fiber. LWT – Food Science and Technology, 77:186–192, 2017.10.1016/j.lwt.2016.11.042Search in Google Scholar

BOROSKI, M., CAROLINA DE AGUIAR, A., BOENING, J.S., ROTTA, E.M., WIBBY, C.L., BONAFE, E.G., SOUZA, N.E., VISENTAINER, J.U. Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chemistry, 125:696-70, 2011.10.1016/j.foodchem.2010.09.068Search in Google Scholar

KAMIYAMA, M., SHIBAMOTO, T. Flavonoids with potent antioxidant activity found in young green barley leaves. Journal of Agricultural and Food Chemistry, 60:60-67, 2012.10.1021/jf301700jSearch in Google Scholar

KIM, H., HONG, H., SHIN, K.S. Structure elucidation of an immunostimulatory arabinoxylan-type polysaccharide prepared from young barley leaves. Carbohydrate Polymers, 157:282-293, 2017.10.1016/j.carbpol.2016.09.056Search in Google Scholar

LICHTENTHALER, H. L., WELLBURN, A. R. Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochemical Society Transactions, 2:591-592, 1983.10.1042/bst0110591Open DOISearch in Google Scholar

PAULIČKOVÁ, I., EHRENBERGEROVÁ, J., FIEDLEROVÁ, V., BABROVSKÁ, D., HAVLOVÁ, P., HOLASOVÁ, M., KOPÁČEK, J., OUHRABKOVÁ, J., PINKROVÁ, J., RYSOVÁ, J., VACULOVÁ, J., WINTEROVÁ, R. Evaluation of barley grass as a potential source of some nutritional substances. Czech Journal of Food Sciences, 2:65-72, 2006.10.17221/754-CJFSSearch in Google Scholar

PRIETO, P., PINEDA, M., AGULAR, P. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry, 269:337-341, 1999.Search in Google Scholar

QUETTUER-DELEU, CH., GRESSEIR, B., VESSEUR, J. Phenolic compounds and antioxidant activities of buckwheat hulls and flour. Journal of Ethnopharmacology, 1-2:35-42, 2000.10.1016/S0378-8741(00)00196-3Search in Google Scholar

SAS 2009. Users Guide Version 9. 2. SAS/STAT (r) SAS Institute Inc. Cary, NC, USA.Search in Google Scholar

SESZYK, L., SWIECA, M., GAWLIK-DZIKI, V. Changes of antioxidant potential of pasta fortified with parley (Petroselinum crispum Mill. ) leaves in the light of protein-phenolics interactions. Acta Scientarum Polonorum Technologia Alimentaria, 14:29-36, 2015.10.17306/J.AFS.2015.1.328068017Search in Google Scholar

SINGLETON, V. L., ROSSI, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Agricultural, 6:144-158, 1965.Search in Google Scholar

SUHARTONO, E., VIANI, E., RAHMADHAN, M.A., SYAHUZI, G., RAKHMAN, M.F., INDRAWARDHANA, D. Total flavonoid and antioxidant activity of some selected medicinal plants in south Kalimantan of Indonesian. APCBEE Proceeding, 4: 235-239, 2012.10.1016/j.apcbee.2012.11.039Search in Google Scholar

TAZRART, K., LAMACCHIA, C., ZAIDI, F. HAROS, M. Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba. Journal of Food Composition and Analysis, 47:5-8, 2016.10.1016/j.jfca.2015.12.007Search in Google Scholar

TEPE, B., SOKMEN M., AKPULAT H.A., SOKMEN A. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chemistry, 95: 200-204, 2006.10.1016/j.foodchem.2004.12.031Search in Google Scholar

WHO/FAO. Diet, nutrition and the prevention of chronic disease. Report of a joint expert consultation World Health Organization Technical Report Series, 916: 1–149, 2003.Search in Google Scholar

YAMAURA, K, TANAKA, R., BI, Y., FUKATA, H., OISHI, N., SATO, H. Protective effect of young green barley leaf on restraint stress-induced decrease in hippocampal brain-derived neurotrophic factor in mice. Pharmacognosy Magazine, 11:586-592, 2015.10.4103/0973-1296.157702446197326109779Search in Google Scholar

YAO, L.H., JIANG, Y.M., SHI, J., TOMÁS-BARBERÁN, F.A., DATTA, N., SINGANUSONG, R., CHEN, S.S. Flavonoids in food and their health benefits. Plant Foods for Human Nutrition, 59:113-122, 2004.10.1007/s11130-004-0049-715678717Search in Google Scholar

YEN, G. C., CHEN, H. Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural Food Chemistry, 43:27-32, 1995.10.1021/jf00049a007Open DOISearch in Google Scholar