Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Abstract

Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87-51.54%). Ash (0.82-3.10%) and protein (9.95-14.8%) increased from flours toward shorts and bran, while starch decreased (82.31-48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78-0.90 g/100 g dw ), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69-10.49 g/100 g dw ) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70-7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/g dw and 28.81-72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16-1026.91 ug/g dw and 18.93-206.52 ug/g dw ), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars

“…The highest amount of TPC in bran fraction was found in TIOS and HLES (6.05 and 5.98 mg GAE/g) and the lowest in THMI (3.46 mg GAE/g), while the mean value among all barley cultivars was 4.63 mg GAE/g. Similarly, Šimic et al [29] reported that TPC of a hull-less cultivar was greatest in the bran in comparison to the refined flour; however, they found lower values for bran than those from our study. On the other hand, Moza and Gujral [30] reported similar values of TPC in the bran fraction in hull-less cultivars (3.67-4.44 mg FAE/g).…”

“…Similarly, Izydorczyk et al [25] also found that barley pearling by-products were contained high levels in arabinoxylans, protein and ash and low amounts of β-glucans and starch. On the contrary, in two hull-less and two waxy barleys, the greatest β-glucan content was determined in the bran, according to Šimic et al [29].…”

Sprouted Barley Flour as a Nutritious and Functional Ingredient

“…The high β-glucan content in barley grains makes it an attractive ingredient for development of novel functional flours [4]. In addition to β-glucan, barley contains some other bioactive compounds (phenolic compounds, tocols and sterols) with beneficial effects that are currently under extensive investigation [5]. Therefore, there is a large potential to include barley flour partially or as a whole grain in a wide range of cereal-based food products as an alternative to commonly used cereals (wheat, rice, maize and oat).…”

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

“…Arabinoxylans Fermentation [102][103][104] Ultrasonic/microwave [105,106] Enzymatic treatment [107][108][109][110] Milling fractions [111][112][113] Alkaline treatment [114][115][116][117] Nixtamalization [118] Starch removal [119] Extrusion [80,86,89,120] Subcritical water treatment [119,121] β-glucans Ultrasound [122] Roller-milling/pearling [123] Milling [124][125][126] Fermentation [127,128] Enzymatic treatment [129,130] Extrusion [131][132][133][134] Subcritical water treatment [119,135,136]…”