Naslov
Evaluation of Total Phenolic Content and β-glucans of Different Barley Varieties

Autori
Šimić, Gordana ; Lalić, Alojzije ; Horvat, Daniela ; Jurković, Zorica ; Jurković, Vlatka ; Abičić, Ivan ; Krstanović, Vinko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Symposium on Bioactive Compounds in Cereal Grains and Foods Book of Abstracts / - Beč : International Association for Cereal Science and Technology, 2014

ISBN
978-3-9503336-2-6

Skup
International Symposium on Bioactive Compounds in Cereal Grains and Foods

Mjesto i datum
Beč, Austrija, 24.04.2014. - 25.04.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Barley; Malt; Phenolic compounds; β-glucans

Sažetak
Barley is a widely consumed cereal around the world mostly in the malted form in brewing and bakery industry. In recent years barley is gaining renewed interest as an ingredient for production of functional foods due to their concentration of bioactive compounds, such as β- glucans and phenolic compounds. Objective of this study was to determine and compare the nine malting barley varieties of diverse genetic origin for their total phenolic content and β- glucans content. To get a sample set of varieties that represented a wider diversity in barley, six hull-less varieties were included. The varieties were grown in field trials of Agricultural Institute Osijek located in region of eastern Croatia. The results showed that hull-less barley varieties have in average higher total phenolic content when compared to hulled barley varieties. However, a relative wide variation was also detected within these groups, which can be examined further in order to improve quality in barley. The analyzed hull-less varieties also contained higher contents of β-glucans than hulled barley varieties. Unlike hull-less barley varieties, hulled malting barley cultivars were evaluated for total phenolic content before and after micromalting procedure. Micromalting of barley samples significantly increased the total phenolic content in malted grains. Barley variety Tiffany showed a maximum increase in total phenolic content while the lowest increase was observed for variety Premium. Therefore, there is great potential to utilize barley in cereal-based functional food products aimed at health benefits and prevention of cardiovascular and cancer diseases.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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