The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Abstract

Anthocyanin-rich naked barley has attracted considerable attention recently. In this study, the naked barley was allowed to germinate and took samples every 12 h, and dried by infrared or hot air. A total of 11 anthocyanins were detected, and germination and drying did not cause their profile to change. The total content of anthocyanins increased after germination, and hot air drying (53.45-68.53 mg/100 g) was more reserved than infrared drying (46.44-55.46 mg/100 g). Moreover, the sprouting improved the ferric reducing antioxidant power and the free radical scavenging ability of ABTS, DPPH, hydroxyl and superoxide anion capacity, and the germinated for 24 h by hot air drying sample had the strongest antioxidant capacity. Meanwhile, the metabolic position of seven anthocyanins was accurately found in the anthocyanin metabolic pathway. This study provides a theoretical basis for germination and hot air drying to improve the bioactive components and antioxidant properties of naked barley.

Comprehensive Overview: The Effect of Using Different Solvents for Barley Extraction with Its Anti‐Inflammatory and Antioxidant Activity

“…This resulted in the identification of seven phenolic acids and 15 flavonoids. Ferulic acid was the main phenolic acid in white naked barley, while vitexin was the highest of the flavonoids [35] . Choi, Hwang, et al .…”

“…Ferulic acid was the main phenolic acid in white naked barley, while vitexin was the highest of the flavonoids. [35] Choi, Hwang, et al (2013) identified several compounds from Korean barley where benzene propanoic acid 4-hydroxy-3methoxy was the most abundant phenolic compound and hexadecanoic acid methyl ester was the major fatty acid. [12] Lee, J. H., et al (2016) investigated seedlings of various Korean barley cultivars for the changes in phenolic acids and antioxidant capacities at four different harvest times.…”

“…Most studies used 70-80 % methanol water as a solvent for extraction. Methanol extracts of barley from different locations result in the identification of proanthocyanidins such as catechin, catechin dihexoside, procyanidin B, procyanidin C, prodelphinidin B, and prodelphinidin C. [33,34] [35,36] Many flavone glycosides were identified from barley leaves methanol extract, such as apigenin, luteolin, chrysoeriol, and tricin glycosides. [37] 4-methoxy-5,7-dihydroxy isoflavone (Biochanin A) was also identified in Pakistanian barley, besides the existence of α-tocopherol (Vitamin E).…”

“…Methanol extracts of barley from different locations result in the identification of proanthocyanidins such as catechin, catechin dihexoside, procyanidin B, procyanidin C, prodelphinidin B, and prodelphinidin C [33,34] . Furthermore many anthocyanins were identified from naked (hulless) barley such as cyanidin‐3‐ O ‐Glucoside, cyanidin‐3‐ O ‐Rutinoside, cyanidin‐3‐Galactoside, cyanidin‐3 ‐O‐ (3′′ ‐O‐ malonyl‐glucoside), cyanidin‐3 ‐O‐ (6′′ ‐O‐ malonyl‐glucoside), cyanidin 3‐O‐dimalonylglucoside, pelargonidin‐3‐ O ‐dimalonylglucoside and peonidin 3‐ O ‐dimalonylglucoside [35,36] . Many flavone glycosides were identified from barley leaves methanol extract, such as apigenin, luteolin, chrysoeriol, and tricin glycosides [37] .…”

The Role of Ancient Grains in Alleviating Hunger and Malnutrition

“…Finger millet has been shown to have the highest phenolic content and antioxidant activities compared to proso and foxtail millets [67]. Millets also have antinutrients, such as phytic acid (296-620 mg/100 g), tannins (31-343 mg/100 g) and trypsin inhibitors, which may reduce the bioavailability of minerals [28]. Millets are often subjected to different processing methods such as dehulling, decortication, soaking, germination, malting, milling, cooking, roasting, popping, radiation and fermentation to improve the nutritional and sensory properties of millets for developing new food (Xiu et al, 2022).…”