What are the main phenolic compounds identified in HBWG and HBVN that contribute to the inhibition of pyrraline formation?

The study used UPLC–PAD–MS/MS to identify and quantify phenolic compounds in HBWG and HBVN. These compounds are known for their antioxidant properties and ability to inhibit AGE formation.

From: "Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds", Foods 2021, 10(5), 1109;

The main phenolic compounds identified in HBWG include galactonic acid, malic acid, citric acid, tiliroside, catechin, caffeic acid, rutin, ferulic acid, azelaic acid, apigenin, octadecenoic acid, dodecanedioic acid, ibufenac, and dihome. In HBVN, the identified compounds include DL-4-hydroxyphenyllactic acid, 2-isopropylmalic acid, catechin, neochlorogenic acid, caffeic acid, 2-hydroxycaproic acid, astilibin, rutin, 3-phenyllactic acid, isoquercetin, cynaroside, ferulic acid, neodiosmin, formononetin, azelaic acid, glycitein, luteolin, quercetin, apigenin, naringenin, and diosmetin. These compounds contribute to the inhibition of pyrraline formation by scavenging α-dicarbonyl compounds and reducing oxidative stress.