Functional Properties and Biological Activity of Barley, Wheat and Oat Sprouts Extracts

Abstract

This study aimed to estimate the phytochemicals in the three sprouts of three cereal species: barley NS565, wheat Spelta and oats Jadar by determination of antioxidant activity, anti-hyperglycemic activity and anti-inflammatory activity. Phenolic compounds registered the highest content (p≤0.05) of phytochemicals in all cereal sprouts. Barley sprouts contained the highest amount of phenolic compounds, natural pigments  and total flavonoids compared to wheat and oat sprouts. Sprouts extracts were tested in vitro of their ability as natural antioxidants using the DPPH and ABTS test. Results showed that barley sprouts had the highest capacity as inhibitor and antagonist in all the above tests, with the concentration of the inhibitory (IC₅₀^DPPH = 0.54, IC₅₀^ABTS = 0.79 mg/mL) respectively. The study also showed thedifferent  ability to inhibit the activity of α-glucosidase. Barley sprouts showed the highest ability to inhibit α-glucosidase and have the highest anti-inflammatory activity.