Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain (CROSBI ID 275162)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Šimić, Gordana ; Horvat, Daniela ; Lalić, Alojzije ; Koceva Komlenić, Daliborka ; Abičić, Ivan ; Zdunić, Zvonimir
engleski
Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain
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 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 gdw) 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/gdw 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/gdw and 18.93–206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.
hull-less barley ; β-glucan content ; hordeins ; phenolic acids ; antioxidant activity ; roller milling
This article belongs to the Section Grain. This work was supported by Programme of Continuous scientific work on the creation of new varieties of barley at the Agricultural Institute Osijek. (Ovaj rad podržan je Programom kontinuiranog znanstvenog rada na stvaranju novih sorti ječma Poljoprivrednog instituta Osijek.)
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