Barley (Hordeum vulgare L.) and barley byproduct, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The total phenolic contents, tyrosinase and xanthin oxidase inhibition activity of the barley extracts were measured and compared with those of a barley byproducts extracts powder. The contents of total phenolic compounds of the barley byproducts, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type barley and barley byproducts extracts powder were 16.30 and 33.60% at 250 ppm, respectively. Tyrosinase inhibition activity of barley byproduct extracts regardless of waxy and non waxy type showed higher than that of arbutin (5%). The samples showed an inhibition effect of xanthin oxidase. At 2,500 ppm of sample concentration, the inhibition effect of xanthine oxidase of waxy type barley (WB), non waxy type barley (NB), waxy type barley byproducts (WBP), and non waxy type barley byproducts (NBP) was 9.92, 16.06, 14.11, and 13.86%, respectively.

• Na-Young Lee(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA) Corresponding author
• Mi-Ja Lee(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)
• In-Duck Choi(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)
• Yang-Kil Kim(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)
• Sang-Kyun Cho(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)
• Jae-Seong Choi(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)
• Kee-Jong Kim(Department of Rice and Winter Cereal Crop, National Institute of Crop Science, NICS, RDA)