Profile of phenolic compounds and antioxidant activity of organically and conventionally grown black-grain barley genotypes treated with biostimulant

Abstract

Beneficial dietary and pro-health values, have resulted in the increasing consumption importance of barley. Therefore, genotypes and cultivation methods are sought that guarantee high functional value of grain. The aim of the study was to assess the content of phenolic acids, flavonoids, chlorophylls, anthocyanidins, phytomelanin and antioxidant activity of grain of three barley genotypes depending on agricultural technology. Two of them are primary genotypes with dark grain pigmentation Hordeum vulgare L. var nigricans and H. vulgare L. var. rimpaui, the third is a modern cultivar ’Soldo’ H. vulgare with yellow grain, which is the control sample. Evaluated the effect of foliar application of a amino-acids biostimulant on the functional properties of grain under the conditions of organically and conventionally cultivations. The results indicated a higher antioxidant activity and the concentration of phenolic acids, flavonoids and phytomelanin in the black-grain genotypes. Organic cultivation and application of amino acids had increased the content of phenolic compounds in grain. The antioxidant activity was correlated with the content of syringic acid, naringenin, quercetin, luteolin and phytomelanin. Organically cultivation and the foliar application of an amino acid biostimulant improved the functional properties of barley grain, in particular the original, black-grained genotypes.

Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color

“…In the black genotype, elevated levels of total phenolic acids during immature stages led to a consistent AC during this period. Additionally, the synthesis of phytomelanins in black barley, as suggested by Nowak et al [ 11 ], may enhance AC due to their antioxidant properties. Nevertheless, further research is required to elucidate the role of these components in AC.…”

“…The differences in AC observed between the black DHL-191250 and yellow DHL-190849 genotypes could be attributed to phytomelanins, which are responsible for the black color of the grain. Nowak et al [ 11 ] have reported a strong correlation between antioxidant activity and phytomelanins in black barley genotypes, indicating the strong antioxidant properties of these compounds. Among flavonoids, anthocyanins have been associated with high AC [ 51 ], especially when a catechol structure is present in the B ring, as is the case of cyanidin [ 55 ].…”

“…Insoluble-bound phenolics that predominate significantly contribute to overall antioxidant activity [ 10 ]. The color of barley grains is closely linked to their phenolic composition, with flavonoids contributing to yellow, purple, and blue colors, and melanins, derived from polymerized PCs, leading to black grains [ 11 , 12 ]. Purple and blue grains high in anthocyanins, and black grains rich in phytomelanins, have been identified as promising ingredients for the development of cereal-based functional foods due to their natural antioxidant properties [ 11 , 13 ].…”

Physiological and Agronomic Characteristics of Alternative Black Barley Genotypes (Hordeum vulgare var. nigricans and H. v. var. rimpaui) under Different Hydrothermal Conditions of the Growing Seasons

“…Previous research indicates that some primary barley genotypes (especially those with dark-colored grains) have particularly high antioxidant potential [13][14][15]. These genotypes are characterized by a higher antioxidant activity and higher concentration of phenolic acids, flavonoids, phytomelanin, lutein, and anthocyanidins than common barley and can be valuable raw materials for the production of functional food [16,17]. The condition for the implementation of these valuable genotypes for cultivation and further consumption use is the recognition of characteristics determining growth, development, and yield in various agroclimatic conditions.…”