ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Abstract Many analytical methods for antioxidant determination in foodstuffs and raw materials based on various principles have been published so far. However, not all of them are applicable to barley and malt. The results of total antioxidant capacity (TEAC) of barley and malt obtained with methods based on ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) were compared and statistically evaluated. The average TEAC of barley determined using ABTS and DPPH ranged from 2.1 to 2.5 μmol g −1 and from 1.2 to 1.7 μmol g −1 , respectively. The TEAC ranges in malt were 2.7–3.0 μmol g −1 (ABTS) and 1.8–2.6 μmol g −1 (DPPH). TEAC of barley and malt were affected by the weather conditions (year), variety and application of Zn 2+ fertilizer. The ABTS and the DPPH methods represent an effective tool for the assessment of antioxidant capacity of spring barley and malt and the factors having an impact on it.