Phenolic compounds were extracted from Tunisian barley husks obtained through a pearling process, by using two different extraction solvents: acid treatment with sulfuric acid and alkaline delignification with sodium hydroxide. Their antioxidant properties in vitro were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test and butylated hydroxyanisole (BHA). Antioxidants composition was evaluated with LC-MS analysis. Findings suggest that the best yields of crude extracts with high level of phenolic compounds exhibiting strong antioxidant activities were found after pre-hydrolysis and delignification step of barley husks. The lowest average total phenolic content found was 763.665 mg /100g, presenting an EC50 value of 0.93 g/L, four higher antioxidant levels than BHA (0.24 g/L). All extracted fractions showed high contents of p-coumaric acid (≥ 491.189 mg/100g), trans-ferulic acid (≥ 501.475 mg/100g) and syringic acid (≥ 192.228 mg/100g).These results contribute to enhancing the value of barley husks as a good source of natural antioxidants, which serve as new functional food ingredients and dietary supplements.

The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.