LED effect on free radical-scavenging activity of barley leaf
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J. Crop Sci. Biotech. 2011 (December) 14 (4) : 317 ~ 320 DOI No. 10.1007/s12892-010-0103-y RESEARCH ARTICLE
LED Effect on Free Radical-Scavenging Activity of Barley Leaf Na Young Lee1*, Jong-Nae Hyun2 1
Department of Food Science and Biotechnology, Kunsan National University, Gunsan 573-701, Korea National Institute of Crop Science, Rural Development Administration, Iksan, 570-080, Korea
2
Received: November 8, 2010 / Revised: May 2, 2011 / Accepted: October 18, 2011 Ⓒ Korean Society of Crop Science and Springer 2011
Abstract Barley leaf grown under light-emitting diode (LED) light was prepared and investigated for its free radical scavenging activity. LED light such as red, far-red, blue, blue-red, green, yellow, UVA, and white and also fluorescent light and dark conditions were also used in this study. Length and weight of barley leaves were measured and the Hunter color value, DPPH radical scavenging activity, and ABT radical-scavenging activity of barley leaf extracts were estimated. Extraction of barley leaf was performed by using a 70% ethanol solution. Length of barley leaf grown with red and green LED was 9.9 and 12.6 cm, respectively. Hunter L* and a* values of extracts of barley leaf grown under dark conditions were higher than those of other LED light-treated samples. The DPPH radical scavenging activity of extracts of barley leaf grown with blue, UVA, and under dark conditions were 41.40, 36.23, and 43.57%, respectively. ABT radical scavenging-activity of extracts of barley leaf grown under LED of red, far-red, blue, blue-red, green, yellow, and white were 5.46, 6.10, 6.00, 5.93, 5.74, 6.32, and 5.94 µmol TE g-1, respectively. Key words: barley leaf, free radical-scavenging activity, LED
Introduction Changes in dietary patterns and environmental conditions increase incidents of degenerative diseases. The phenomenon results in higher concerns and more demands on functional foods for human health (Ryang and Chyon 1999). The oxidative deterioration of food such as fats and oils is responsible for rancid odours and flavour with a consequent decrease in nutritional quality and safety caused by the formation of secondary, potentially toxic compounds. Also, the association between lipid peroxidation and illness, such as atherosclerosis (Spiteller 2005), diabetes (Sunada et al. 2006), Alzheimer’s (Kontush 2006), and cancer (Heukamp et al. 2006; Schoenberg et al. 2006) is well-known. The addition of antioxidants is required to preserve flavour and colour and to avoid vitamin destruction (Moure et al. 2001). Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been used as antioxidants for foods since the beginning of this century. However, the Na Young Lee (
) E-mail: [email protected] Tel: +82-63-469-1826 / Fax: +82-63-469-1821
The Korean Society of Crop Science
use of these synthetic antioxidants has begun to be restricted because of their toxicity (Branen 1975; Ito et al. 1983). Natural plants have received much attention as sources of biologically ac
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