Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.
Foods. 2022 Jul 08; 11(14)F

Abstract

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.

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Authors+Show Affiliations

Dang B

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Laboratory 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, China.

Zhang WG

Laboratory 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, China. Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China.

Zhang J

Yang XJ

Xu HD

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35885267

Citation

Dang, Bin, et al. "Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley With Different Grain Colors On the Qinghai Tibet Plateau." Foods (Basel, Switzerland), vol. 11, no. 14, 2022.

Dang B, Zhang WG, Zhang J, et al. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods. 2022;11(14).

Dang, B., Zhang, W. G., Zhang, J., Yang, X. J., & Xu, H. D. (2022). Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods (Basel, Switzerland), 11(14). https://doi.org/10.3390/foods11142025

Dang B, et al. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley With Different Grain Colors On the Qinghai Tibet Plateau. Foods. 2022 Jul 8;11(14) PubMed PMID: 35885267.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. AU - Dang,Bin, AU - Zhang,Wen-Gang, AU - Zhang,Jie, AU - Yang,Xi-Juan, AU - Xu,Huai-De, Y1 - 2022/07/08/ PY - 2022/06/06/received PY - 2022/07/03/revised PY - 2022/07/06/accepted PY - 2022/7/27/entrez PY - 2022/7/28/pubmed PY - 2022/7/28/medline KW - antioxidant activity KW - colored highland barley KW - nutritional quality KW - phenolic profile KW - varieties JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 14 N2 - 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. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/35885267/Evaluation_of_Nutritional_Components_Phenolic_Composition_and_Antioxidant_Capacity_of_Highland_Barley_with_Different_Grain_Colors_on_the_Qinghai_Tibet_Plateau_ DB - PRIME DP - Unbound Medicine ER -

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Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.Foods. 2022 Jul 08; 11(14)F