Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/14/2025 |
| _version_ | 1797439537822040064 |
|---|---|
| author | Bin Dang Wen-Gang Zhang Jie Zhang Xi-Juan Yang Huai-De Xu |
| author_facet | Bin Dang Wen-Gang Zhang Jie Zhang Xi-Juan Yang Huai-De Xu |
| author_sort | Bin Dang |
| collection | DOAJ |
| description | The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley. |
| first_indexed | 2024-03-09T11:54:24Z |
| format | Article |
| id | doaj.art-5121bc0d686f46139f48e60418c01495 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:54:24Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5121bc0d686f46139f48e60418c014952023-11-30T23:10:36ZengMDPI AGFoods2304-81582022-07-011114202510.3390/foods11142025Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet PlateauBin Dang0Wen-Gang Zhang1Jie Zhang2Xi-Juan Yang3Huai-De Xu4College of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaLaboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, ChinaLaboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, ChinaLaboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaThe nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.https://www.mdpi.com/2304-8158/11/14/2025colored highland barleyvarietiesnutritional qualityphenolic profileantioxidant activity |
| spellingShingle | Bin Dang Wen-Gang Zhang Jie Zhang Xi-Juan Yang Huai-De Xu Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau Foods colored highland barley varieties nutritional quality phenolic profile antioxidant activity |
| title | Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau |
| title_full | Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau |
| title_fullStr | Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau |
| title_full_unstemmed | Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau |
| title_short | Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau |
| title_sort | evaluation of nutritional components phenolic composition and antioxidant capacity of highland barley with different grain colors on the qinghai tibet plateau |
| topic | colored highland barley varieties nutritional quality phenolic profile antioxidant activity |
| url | https://www.mdpi.com/2304-8158/11/14/2025 |
| work_keys_str_mv | AT bindang evaluationofnutritionalcomponentsphenoliccompositionandantioxidantcapacityofhighlandbarleywithdifferentgraincolorsontheqinghaitibetplateau AT wengangzhang evaluationofnutritionalcomponentsphenoliccompositionandantioxidantcapacityofhighlandbarleywithdifferentgraincolorsontheqinghaitibetplateau AT jiezhang evaluationofnutritionalcomponentsphenoliccompositionandantioxidantcapacityofhighlandbarleywithdifferentgraincolorsontheqinghaitibetplateau AT xijuanyang evaluationofnutritionalcomponentsphenoliccompositionandantioxidantcapacityofhighlandbarleywithdifferentgraincolorsontheqinghaitibetplateau AT huaidexu evaluationofnutritionalcomponentsphenoliccompositionandantioxidantcapacityofhighlandbarleywithdifferentgraincolorsontheqinghaitibetplateau |