Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars
In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (<i>Hordeum vulgare</i> L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variatio...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/783 |
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| author | Maria Irakli Athina Lazaridou Ioannis Mylonas Costas G. Biliaderis |
| author_facet | Maria Irakli Athina Lazaridou Ioannis Mylonas Costas G. Biliaderis |
| author_sort | Maria Irakli |
| collection | DOAJ |
| description | In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (<i>Hordeum vulgare</i> L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variations appeared in the bioactive contents across the barley cultivars and fractions as well. The protein and ash contents decreased from the outer to the inner layers, whereas β-glucans presented an inverse trend. The highest protein and β-glucan contents were in the hull-less cultivar; however, one hulled cultivar (Sirios) exhibited similar β-glucan content, while another (Constantinos) had even higher protein content. The results also revealed that functional compounds were mainly located in bran fraction. Similar trends were also noted for the antioxidant activity. Ferulic acid was the primary phenolic acid in all fractions, followed by sinapic and p-coumaric acids that were dominant in bound form. However, oligomeric flavonoids, such as prodelphinidin B<sub>3</sub>, catechin, and procyanidin B<sub>2,</sub> were more abundant in free form. Overall, this study highlights that different barley cultivars can provide pearling flour fractions of varying composition (nutrients and bioactives), which have the potential to serve as nutritionally valuable ingredients in formulations of cereal-based functional food products. |
| first_indexed | 2024-03-10T19:13:21Z |
| format | Article |
| id | doaj.art-b8b6a31d08d54c6aba2a2f6d123cc09a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:13:21Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b8b6a31d08d54c6aba2a2f6d123cc09a2023-11-20T03:40:35ZengMDPI AGFoods2304-81582020-06-019678310.3390/foods9060783Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley CultivarsMaria Irakli0Athina Lazaridou1Ioannis Mylonas2Costas G. Biliaderis3Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, GreeceHellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, GreeceIn this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (<i>Hordeum vulgare</i> L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variations appeared in the bioactive contents across the barley cultivars and fractions as well. The protein and ash contents decreased from the outer to the inner layers, whereas β-glucans presented an inverse trend. The highest protein and β-glucan contents were in the hull-less cultivar; however, one hulled cultivar (Sirios) exhibited similar β-glucan content, while another (Constantinos) had even higher protein content. The results also revealed that functional compounds were mainly located in bran fraction. Similar trends were also noted for the antioxidant activity. Ferulic acid was the primary phenolic acid in all fractions, followed by sinapic and p-coumaric acids that were dominant in bound form. However, oligomeric flavonoids, such as prodelphinidin B<sub>3</sub>, catechin, and procyanidin B<sub>2,</sub> were more abundant in free form. Overall, this study highlights that different barley cultivars can provide pearling flour fractions of varying composition (nutrients and bioactives), which have the potential to serve as nutritionally valuable ingredients in formulations of cereal-based functional food products.https://www.mdpi.com/2304-8158/9/6/783barley cultivarspearling fractionsβ-glucanproteintocolsphenolics |
| spellingShingle | Maria Irakli Athina Lazaridou Ioannis Mylonas Costas G. Biliaderis Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars Foods barley cultivars pearling fractions β-glucan protein tocols phenolics |
| title | Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars |
| title_full | Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars |
| title_fullStr | Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars |
| title_full_unstemmed | Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars |
| title_short | Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars |
| title_sort | bioactive components and antioxidant activity distribution in pearling fractions of different greek barley cultivars |
| topic | barley cultivars pearling fractions β-glucan protein tocols phenolics |
| url | https://www.mdpi.com/2304-8158/9/6/783 |
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