Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley

Tang, Yong; Xiao, Li; Wu, Xiaoyu; Li, Weili; Wu, Tao; Zhang, Ping

doi:10.1016/j.jcs.2020.103152

Cited by 27 publications

(26 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shen et al found that the DPPH·-free-radical-scavenging capacity, ferric reducing power and ORAC values of free phenols in black highland barley (Zangqing 2000) were significantly higher than those in blue highland barley (Xunhua) and green highland barley (Shangri-La) ( p < 0.05) [ 37 ]. The research results of Tang et al showed that the DPPH·-scavenging capacity and FRAP-reducing power of black highland barley (Changheiqingke) were higher than those of blue highland barley (Dulihuang) [ 40 ]. These results are consistent with the test results of this study.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau

Bin

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau

Bin

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The TPC (312.3 ± 4.4 mg GAE/100 g DW) in raw HB was lower than that (>400 mg GAE/100 g DW) in the HB reported by some researchers 20,29 but higher than that (<221.5 mg GAE/100 g DW) in some barley cultivars. 5,6 This phenomena may be attributed to the variations in the HB genotype and growing environment 28 and extraction methods of polyphenols. 19,30 In accordance with many studies, 20,31,32 the FPC was significantly lower than the BPC in raw HB, indicating the interaction between polyphenols and other components in HB.…”

Section: ■ Resultsmentioning

confidence: 99%

“…Herein, the large difference between our study and the previous results may be attributed to the variations of genotype and cultivar of HB, 31,33,35 in particular the methods of extraction and detection. 18,28 Notably, the compositions of free and bound polyphenols in HB changed obviously after processing by FR, SF, SFE, and PE. For example, the FPC and BPC increased from 94.93 and 389.72 μg/g in raw HB to 181.32 and 581.38 μg/g in SFE-HB, respectively.…”

Section: ■ Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The analysis of polyphenols was performed by using a UHPLC (AB SCIEX 4500, USA) equipped with an auto-sampler, a vacuum degasser, a binary pump, and a DAD detector according to the previous method with some modifications. 28 LC Conditions. Separation was conducted in a Shimadzu Shimpack GISS C18 column (2.1 mm × 50 mm, 1.9 μm).…”

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan

Gong

Fan

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

The unfavorable bioaccessibility of polyphenols in cereal-based food limits their physiological functions as most polyphenols bind spontaneously to the cell-wall polysaccharides. Effects of β-glucan and various thermal processing methods including flaking and roasting, stir-frying, steam-flash explosion, and popping expansion on the bioaccessibility and antioxidant properties of polyphenols from hulless barley in vitro and in vivo were investigated in this study. The bioaccessibility and antioxidant capacity (via DPPH, •OH, and •O 2 − free radical scavenging, TAC, and FRAP assays) of polyphenol extracts from hulless barley treated by steam-flash explosion and popping expansion increased significantly before and after in vitro digestion compared to those from raw and other processed hulless barley. Further, the total polyphenol content of hulless barley elevated dramatically following hydrolyzing with β-glucanase, which was positively correlated with the antioxidant activity. Additionally, the hulless barley treated with steam-flash explosion exhibited potent antidiabetic effects and antioxidant capacity (via TAC, SOD, GSH-Px, CAT, and MDA assays) in type 2 diabetic rats. The absorption of individual phenolic compounds in the alimentary canal of rats was impacted obviously by thermal processing. This study provides new insights into enhancing the bioaccessibility of the polyphenols and suggests that β-glucans interact with polyphenols and proteins in the hulless barley matrix.

show abstract

Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley

Liu,

Wu,

Jia

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThis study investigated the effects of γ‐aminobutyric acid (GABA) combined with ultrasonic stress germination (AUG) treatment on the phenolic content and antioxidant activity of highland barley (HB). Key variables, including germination times (ranging from 0 to 96 h), ultrasonic power (200–500 W), and GABA concentration (5–20 mmol/L), were optimized using response surface methodology (RSM) to enhance the enrichment of phenolic compounds. Furthermore, the study assessed the content, composition, and antioxidant activities of phenolic compounds in HB under various treatment conditions such as germination alone (G), ultrasonic stress germination (UG), and AUG treatment.RESULTSThe study identified optimal conditions for the phenolic enrichment of HB, which included a germination time of 60 h, an ultrasound power of 300 W, and a GABA concentration of 15 mmol L−1. Under these conditions, the total phenolic content (TPC) in HB was measured at 7.73 milligrams of gallic acid equivalents per gram dry weight (mg GAE/g DW), representing a 34.96% enhancement compared to untreated HB. Notably, all treatment modalities – G, UG, and AUG – significantly increased the phenolic content and antioxidant activity in HB, with the AUG treatment proving to be the most effective.CONCLUSIONThese obtained results suggest that AUG treatment is a promising processing method for enriching phenolic compounds and improving antioxidant activity in HB. Subsequently, the AUG‐treated HB can be used to develop phenolic‐rich germinated functional foods to further broaden the application of HB. © 2024 Society of Chemical Industry.

show abstract

Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley

Cited by 27 publications

References 23 publications

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau

In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan

Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley

Contact Info

Product

Resources

About