{'fraction_non_alphanumeric': 0.027247956403269755, 'fraction_numerical': 0.014532243415077202, 'mean_word_length': 5.088397790055248, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Antioxidant Effects of Flavonoids Isolated from Young Green Barley Leaves toward Oxidative Degradation of P-Carotene

The stability of β-carotene was studied using a buffer or sucrose solution at pH 9. A P-carotene test solution containing an antioxidant (flavonoids, Trolox®, and vitamin C) was photo-irradiated at λ = 310 nm for various time periods at 25 °C. β-Carotene was extremely unstable and complete oxidative degradation occurred readily in 12 h. Presence of oxygen in the test solution played an important role in P-carotene degradation. If the test solution was degassed almost completely, significant P-carotene degradation did not occur and significant inhibitory effects of antioxidants were observed. Flavonoids isolated from young green barley leaves, lutonarin and saponarin inhibited β-carotene degradation by 50 - 80% in test solutions prepared with different degas methods. Saponarin inhibited P-carotene degradation for a longer time than other antioxidants in the sample degassed by both a nitrogen steam and a vacuum method, inhibiting β-carotene degradation over 50% for 60 h.