Comprehensive Overview: The Effect of Using Different Solvents for Barley Extraction with Its Anti‐Inflammatory and Antioxidant Activity

Abstract

AbstractBarley (Hordeum vulgare L.) is one of the world's oldest cereal crops. There is considerable interest in barley's potential usage in human diets. Barley is rich in bioactive metabolites such as high content of β‐glucan, fiber, and vitamin E. It is also well‐known as a rich source of phytochemical derivatives, namely, phenolic acids, flavonols, chalcones, flavones, proanthocyanidins, and flavanones. Phenolic compounds are recognized as excellent dietary materials with antioxidant and anti‐inflammatory activities. This review was written to give an overview of the main components that are separated from barley using different solvents. Even though there were numerous biological activities for barely, the antioxidant, as well as the anti‐inflammatory, are the main focus of this review.