Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production

Martínez, Mariona; Motilva, María‐José; Hazas, María-Carmen López de Las; Romero, Marı́a-Paz; Vaculová, Kateřina; Ludwig, Iziar A.

doi:10.1016/j.foodchem.2017.09.026

Cited by 76 publications

(61 citation statements)

References 38 publications

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“…Barley (Hordeum vulgare L.) is an ancient cereal which has been traditionally used for animal feeding and as raw material in malting industry [1]. Today, barley remains an important grain in some cultures of Asia and Northern Africa, and in recent years, there has been an increasing interest in using barley as an ingredient in food products due its nutritional value and high content of biologically active compounds [2]. This renewed trend in formulating novel barley foods is based on the beneficial effects of β-glucans on reducing blood cholesterol and glycemic index.…”

Section: Introductionmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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Section: Introductionmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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“…Barley is an important cereal crop, globally grown for animal feed use and as a source of fermentable sugars in brewing and distilled beverages production [1]. Barley was one of the first cereals recognised as a food that provides vital nutrients and energy to maintain body functions and health.…”

Section: Introductionmentioning

confidence: 99%

“…Barley is naturally high in dietary fibre, especially β-glucan and phenolic compounds, which have the potential to lower cholesterol and blood glucose levels and helps gut microbial balance [1,3,4]. Mixed linked β-D-glucans, together with arabinoxylans, are prevailing fibre constituents of the barley endosperm and aleurone cell walls [5].…”

Section: Introductionmentioning

confidence: 99%

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

Šimić

Horvat

Lalić

et al. 2019

Foods

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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.

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“…Barley grains are extremely rich in nutritional functional ingredients (Table 1). Barley whole grains and its outer bran layer are rich in functional ingredients, especially fiber, phenolic acids, flavonoids, phytosterols, alkylresorcinols, benzoxazinoids, lignans, tocol, and folate, which have antidiabetes, anticancer, antiobesity, preventive cardiovascular disease, antioxidant, antiproliferative, and cholesterol lowering abilities [18][19][20], such as β-glucan (2.40~7.42%) and total tocols (39.9~81.6 μg/g); 64 compounds in barley were 27 anthocyanins, 9 flavanols, 9 flavone glycosides, and 19 phenolic acids and aldehydes [21].…”

Section: Functional Ingredients In Barleymentioning

confidence: 99%

“…Kernel position Mean ± SD Range References β-glucan (%) Whole grains 4:61 ± 0:45 2.40~11.00 [21,29,39] Resistant starch (%) Whole grains 3:63 ± 2:32 0.2~24.0 [73][74][75] Arabinoxylan (%) Endosperms 0:67 ± 0:06 0.53~0.90 [55] Barley bran 4:66 ± 3:35 1.97~8.42 [29,30] Grains flour 1:31 ± 0:73 0.70~2.13 [29,30] Polyphenols (mg/100 g) Whole grains 231:61 ± 34:26 150.0~300.0 [37,118] Barley bran 421:84 ± 24:46 376.1~443.5 [30] Grains flour 140:41 ± 10:21 129.9~160.7 [30] Phenolic acids (mg/100 g) Whole grains 414:70 ± 32:86 336.29~453.94 [39] Total flavones (mg/100 g) Whole grains 80:64 ± 17:15 37.93~236.91 [37,39,75] Flavonoids (mg/100 g) Whole grains 12:51 ± 10:14 6.20~30.08 [18] Catechin (mg/100 g) Whole grains 2:25 ± 0:94 0.90~4.27 [18,227] Quercetin (mg/100 g) Purple grains 3:51 ± 2:24 2.00~6.08 [18,227] Kaempferol (mg/100 g) Whole grains 3:66 ± 14:87 1.27~6.31 [18,227] Myricetin (mg/100 g) Whole grains 11:07 ± 22:25 0~73.30 [227] Total alkaloid (mg/100 g) Whole grains 25:96 ± 1:41 6.36~44.63 [228] Total anthocyanin (mg/100 g) Whole grains 35:50 ± 23:82 4.9~103.7 [229] Barley bran 256:05 ± 137:67 158~353.4 [54] Refined flours 39:15 ± 25:67 21.0~57.3 [54] Proanthocyanidin (mg/100 g) Whole grains 6:97 ± 3:84 1.58~13.18 [18] Total tocols (mg/100 g) Whole grains 5:85 ± 3:51 0.85~12.49 [21,66,70,71] Antioxidant activity (%) Whole grains 41:55 ± 7:82 24.10~82.00 [37]…”

Section: Compositionmentioning

confidence: 99%

Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases

Zeng

et al. 2020

Oxidative Medicine and Cellular Longevity

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Barley plays an important role in health and civilization of human migration from Africa to Asia, later to Eurasia. We demonstrated the systematic mechanism of functional ingredients in barley to combat chronic diseases, based on PubMed, CNKI, and ISI Web of Science databases from 2004 to 2020. Barley and its extracts are rich in 30 ingredients to combat more than 20 chronic diseases, which include the 14 similar and 9 different chronic diseases between grains and grass, due to the major molecular mechanism of six functional ingredients of barley grass (GABA, flavonoids, SOD, K-Ca, vitamins, and tryptophan) and grains (β-glucans, polyphenols, arabinoxylan, phytosterols, tocols, and resistant starch). The antioxidant activity of barley grass and grain has the same and different functional components. These results support findings that barley grain and its grass are the best functional food, promoting ancient Babylonian and Egyptian civilizations, and further show the depending functional ingredients for diet from Pliocene hominids in Africa and Neanderthals in Europe to modern humans in the world. This review paper not only reveals the formation and action mechanism of barley diet overcoming human chronic diseases, but also provides scientific basis for the development of health products and drugs for the prevention and treatment of human chronic diseases.

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Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production

Cited by 76 publications

References 38 publications

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Sprouted Barley Flour as a Nutritious and Functional Ingredient

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

Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases

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