Czech J. Food Sci., 2002, 20(6):209-214 | DOI: 10.17221/3533-CJFS

Antioxidant activity of rye caryopses and embryos extracts

M. Karamać, R. Amarowicz, S. Weidner, S. Abe, F. Shahidi

1 2 3 MAGDALENA KARAMAĆ , RYSZARD AMAROWICZ , STANISŁAW WEIDNER , SHUNNOSUKE ABE

4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada

Phenolic compounds were extracted with 80% methanol from caryopses and embryos of rye (cv. Dańkowskie Złote and Amilo). In all extracts, reducing power, scavenging effect on DPPH radical, and antioxidant activity in a β-carotene-linoleate model system were examined. The highest content of total phenolic compounds was noted in the extract from caryopses of Amilo (7.93 mg/g of extract). UV spectra of all extracts were characterised by maxima originated from phenolic acids (320, 326 and 328 nm), and by maxima at shorter wavelengths (272 and 274 nm) attributed to other phenolic compounds. All extracts showed a good antioxidant activity in a β-carotene-linoleate model system. This activity was similar to that reported before in leguminous seeds extracts. The antioxidant activities of the extracts from the caryopses of Dańkowskie Złote and the embryos of both cultivars were very similar, especially during the second part of the incubation period. The extract of Amilo embryos showed a slightly weaker antioxidative effect. The weak antiradical effects in the experiments with DPPH radical and a weak reducing power were characteristic for all the extracts investigated.

Keywords: antioxidant activity; rye caryopses; rye embryos; free radical scavengers

Published: December 31, 2002  Show citation