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Antioxidant capacity and vitamin E in barley: Effect of genotype and storage.

Food chemistry - 15 Nov 2015

Do Thu Dung T, Cozzolino Daniel, Muhlhausler Beverly, Box Amanda, Able Amanda J

Abstract excerpt

Antioxidants, including vitamin E, may have a positive effect on human health and prolong storage of food items. Vitamin E content and antioxidant capacity were measured in 25 barley genotypes before and after 4 months storage at 10 °C using high performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. As expected, α-tocotrienol (α-T3) and α-tocopherol (α-T) were the...

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PMID: 25976999
DOI: 10.1016/j.foodchem.2015.04.028

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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