• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.775-779
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• 2002

Barley brans, divided into fractions I $(pearlers\;1{\sim}4)$, II $(pearlers\;5{\sim}20)$, and III $(pearlers \;21{\sim}24)$, germ, and broken kernels were collected as pearling by-products produced by an industrial process consisting of 24 consecutive barley pearlers. The pearling by-products were extracted with 75% ethanol, and polyphenol extracts were separated using Sepabeads SP-850 resin. Total polyphenol content was the highest (43.68%) in the polyphenol extract separated from fraction I. Polyphenol compounds analyzed by HPLC were tentatively identified as proanthocyanins and prodelphinidin polymers, which were known to have antioxidative and antimutagenic activities. Antioxidative abilities were estimated to be in the following order: fraction I>germ>fraction II>fraction III. At 0.01% polyphenol extract, angiotensin I-converting enzyme inhibitory activity was the highest in the germ fraction (40.04%). Nitrite-scavenging activity was over 70% in all fractions. Superoxide dismutase-like activity was in the range of $64{\sim}78%$ in fractions I and II.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.889-892
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• 2002

Barley bran and germ fractions were collected during pearling process. Barley polyphenol extract (BPE) was separated from the pearling fractions, and its antioxidative activity was determined through linoleic acid model system and lipid autoxidation model using corn oil as a substrate. At 0.02% addition level, thiobarbituric acid (TBA) value of BPE from bran fraction III appeared to be similar to that of ${\alpha}-tocopherol$, and bran fraction I and germ extract exhibited similar antioxidative activities to that of BHT. Peroxide value was measured to estimate antioxidative activity of BPE upon lipid autoxidation. As BPE concentration increased, higher antioxidative activity was observed compared to ${\alpha}-tocopherol$ and BHT until 10-15 day storage, whereas no effect was shown after 20-day storage. Relative antioxidant effectiveness (RAE) of $0.02{\sim}0.1%$ BPE from bran fraction I and germ were $128{\sim}135$ and $126{\sim}133$, respectively, and appeared to be higher than that of BHT (126), suggesting that these BPE fractions could be used as natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1171-1177
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• 2017

This study evaluated the functional components of barley bran with different particle sizes and cultivars (Dahan, Hinchalssalbori, Heukgwang, Huknuri, and Boseokchal). Barley bran divided into fractions I (<60 mesh), II (60~100 mesh), and III (>100 mesh) was collected as pearling by-products produced by an industrial process consisting of consecutive barley pearlers. Total ${\beta}-glucan$ contents of all cultivars were especially highest in fraction II. Total arabinoxylan was the highest in barley bran from Boseokchal in fraction II. Total polyphenol contents were the highest in bran from Boseokchal and Hinchalssal in fraction II, and contents ranged of 5.61~7.00 and 4.24~6.58, respectively. Total flavonoid contents of all cultivars were especially highest in fraction II. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities ranged from 2.78~7.53 mg L-ascorbic acid (AA) eq/g and 2.24~4.83 mg AA eq/g, respectively. ABTS and DPPH radical scavenging activities were the highest in barley bran from Dahan in fraction II. In this study, fraction II showed enriched functional components and has the best particle size range for enriched antioxidant activities. These results provide useful data for selection of appropriate cultivars and particle size of bran to achieve high quality barley processing.