Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo

Mary Omwamba, Feng Li, Guiju Sun, Qiuhui Hu

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;Department of Food Science and Technology, Egerton University, Egerton, Kenya.
Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China..

DOI: 10.4236/fns.2013.48A017                

Abstract

The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.

Keywords

Oxidative Stress; Roasted Barley Grain; Antioxidant Activity; Aged Mouse Model

Conflicts of Interest

The authors declare no conflicts of interest.

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