Highland barley, a staple food in northwest China, is a well-known source of bioactive phytochemicals, including phenolic compounds. This study evaluated the inhibitory effects of highland barley bran extracts on the advanced glycation end products levels in a biscuit model and samples, as measured by Nε-carboxymethyllysine (CML) contents. CML was detected in all inhibition models using highland barley bran extracts extracted with different solvents. Under optimal conditions, CML formation in the heated model system composed of glucose/lysine/linoleic acid was effectively inhibited by highland barley bran extracts. This inhibition effect using extracts from 60% acetone solution was 45.58%. Five major phenolic acids from HBBE (ferulic, syringic, sinapic, p-coumaric, and caffeic acids) were further tested for their trapping and scavenging abilities of glyoxal, a reactive carbonyl species, and a key intermediate compound for forming CML. This study has demonstrated that HBBE can potentially control CML formation during food processing, so effectively reducing glycation in foods, and benefiting those with chronic diseases.

Effects of highland barley bran extract on the formation of Nε-carboxymethyllysine in biscuit samples

256th National Meeting (2018)

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