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Chen L, Cui C, Wang Z, Che F, Chen Z, Feng S. Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic-Microwave-Assisted Extraction. Molecules 2024; 29:684. [PMID: 38338428 PMCID: PMC10856557 DOI: 10.3390/molecules29030684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In order to efficiently extract β-glucan from highland barley (HBG) and study its structural characterization and antioxidant activity, ultrasonic-microwave-assisted extraction (UME) was optimized by the response surface method (RSM). Under the optimal extraction conditions of 25.05 mL/g liquid-solid ratio, 20 min ultrasonic time, and 480 W microwave intensity, the DPPH radical scavenging activity of HBG reached 25.67%. Two polysaccharide fractions were purified from HBG, namely HBG-1 and HBG-2. Structural characterization indicated that HBG-1 and HBG-2 had similar functional groups, glycosidic linkages, and linear and complex chain conformation. HBG-1 was mainly composed of glucose (98.97%), while HBG-2 primarily consisted of arabinose (38.23%), galactose (22.01%), and xylose (31.60%). The molecular weight of HBG-1 was much smaller than that of HBG-2. Both HBG-1 and HBG-2 exhibited concentration-dependent antioxidant activity, and HBG-1 was more active. This study provided insights into the efficient extraction of HBG and further investigated the structure and antioxidant activities of purified components HBG-1 and HBG-2. Meanwhile, the results of this study imply that HBG has the potential to be an antioxidant in foods and cosmetics.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Chunfeng Cui
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Zhiheng Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Fuhong Che
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Zhanxiu Chen
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Shengbao Feng
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
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Zou X, Zhang J, Cheng T, Guo Y, Zhang L, Han X, Liu C, Wan Y, Ye X, Cao X, Song C, Zhao G, Xiang D. New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health. FRONTIERS IN PLANT SCIENCE 2023; 14:1301445. [PMID: 38107010 PMCID: PMC10722300 DOI: 10.3389/fpls.2023.1301445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Accepted: 11/20/2023] [Indexed: 12/19/2023]
Abstract
As we face increasing challenges of world food security and malnutrition, coarse cereals are coming into favor as an important supplement to human staple foods due to their high nutritional value. In addition, their functional components, such as flavonoids and polyphenols, make them an important food source for healthy diets. However, we lack a systematic understanding of the importance of coarse cereals for world food security and nutritional goals. This review summarizes the worldwide cultivation and distribution of coarse cereals, indicating that the global area for coarse cereal cultivation is steadily increasing. This paper also focuses on the special adaptive mechanisms of coarse cereals to drought and discusses the strategies to improve coarse cereal crop yields from the perspective of agricultural production systems. The future possibilities, challenges, and opportunities for coarse cereal production are summarized in the face of food security challenges, and new ideas for world coarse cereal production are suggested.
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Affiliation(s)
- Xin Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jieyu Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Cheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yangyang Guo
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Li Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiao Han
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xueling Ye
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoning Cao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan, China
| | - Chao Song
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
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Jia S, Wan X, Yao T, Guo S, Gao Z, Wang J, Gong J. Separation performance and agglomeration behavior analysis of solution crystallization in food engineering. Food Chem 2023; 419:136051. [PMID: 37030210 DOI: 10.1016/j.foodchem.2023.136051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 04/08/2023]
Abstract
This study employed solution crystallization in food engineering to prepare a high-purity vitamin intermediate, optimize its crystal morphology and regulate its particle size distribution. Model analysis was performed to investigate the quantitative correlations between the process variables and target parameters, indicating the substantial effect of temperature on separation performance. Under optimal conditions, the product purity exceeded 99.5%, which meets the requirement of the subsequent synthesis process. A high crystallization temperature reduced the agglomeration phenomenon and increased particle liquidity. Herein, we also proposed a temperature cycling strategy and a gassing crystallization routine to optimize the particle size. The results illustrated that the synergistic control of temperature and gassing crystallization could substantially improve the separation process. Overall, based on a high separation efficiency, this study combined model analysis and process intensification pathways to explore the process parameters on product properties such as purity, crystal morphology, and particle size distribution.
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geng L, Li M, Zhang G, Ye L. Barley: a potential cereal for producing healthy and functional foods. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Barley is the fourth largest cereal crop in the world. It is mainly used for feeding, beer production and food. Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits. In comparison with other cereal crops, including wheat, rice and maize, barley grains are rich in dietary fiber (such as β-glucan) and tocols, which are beneficial to human health. It is well proved that diets rich in those chemicals can provide protection against hypertension, cardiovascular disease, and diabetes. Barley has been widely recognized to be great potential as a healthy or functional food. In this review, we present the information about the studies on physical structure of barley grain and the distribution of main chemical components, nutrient and functional composition of barley grain and their health benefits, and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain. With the development of processing technologies, functional components in barley grains, especially β-glucan, can be efficiently extracted and concentrated. Moreover, nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches. The review highlights the great potential of barley used as healthy and functional foods, and may be instructive for better utilization of barley in food processing.
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Affiliation(s)
- La geng
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Mengdi Li
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Guoping Zhang
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Zaaboul F, Liu Y. Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Compr Rev Food Sci Food Saf 2022; 21:964-998. [PMID: 35181987 DOI: 10.1111/1541-4337.12924] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/21/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| | - YuanFa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
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Siphambili S, Moloney AP, O’Riordan EG, McGee M, Harrison SM, Monahan FJ. Partial substitution of barley with maize meal or flaked meal in bovine diets: effects on fatty acid and α-tocopherol concentration and the oxidative stability of beef under simulated retail display. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an20627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
ContextDifferent cereal grain sources may be used in beef production but little is known about their effects on beef quality.AimsThis study evaluated fatty acid composition, α-tocopherol concentration and oxidative stability of beef from bulls fed barley or a combination of barley and either ground or toasted flaked maize.MethodsFatty acid composition, α-tocopherol concentration, lipid oxidation and colour stability were measured in beef from late maturing bulls finished on a barley-based concentrate (BC) or on the concentrate with barley partially replaced by either maize meal (MM) or flaked meal (FM). Samples of M. longissimus thoracis were subjected to simulated retail display (4°C) for 3, 7, 10 and 14 days in modified atmosphere packs (O2:CO2; 80:20). Muscle was analysed for fatty acid and α-tocopherol concentrations, colour stability and lipid oxidation.Key resultsThere were differences in the fatty acid concentrations. Total fatty acids, monounsaturated fatty acids and saturated fatty acids were higher (P<0.05) in muscle from BC compared to FM bulls but neither were different to MM bulls. A decrease (P<0.05) in concentration following display was observed across all treatments for α-tocopherol, C15:1, C18:2n-6c, C18:3n-3, C20:3n-6, C20:4n-6, C22:2, C20:5n-3, C22:5n-3, C22:6n-3, total polyunsaturated fatty acids (PUFA), n-6 PUFA, n-3 PUFA and highly peroxidisable PUFA. Lipid oxidation in muscle was higher (P<0.01) in muscle of FM compared to MM bulls after 14 days of refrigerated storage but neither were different to BC bulls. There was no difference (P>0.05) in colour stability of muscle due to dietary treatment.ConclusionsPartial replacement of barley with maize in the diet of bulls influences muscle fatty acid concentration and profile, leading to a marginal increase in lipid oxidation with no detrimental effect on colour stability.ImplicationsToasted-flaked or ground maize may partially substitute for rolled barley in a concentrate ration without affecting colour stability of meat under retail display conditions. The slight increase in lipid oxidation, after prolonged storage, in beef from bulls fed flaked toasted maize is unlikely to be of significance from a product acceptability perspective.
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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Loskutov IG, Khlestkina EK. Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain. PLANTS (BASEL, SWITZERLAND) 2021; 10:E86. [PMID: 33401643 PMCID: PMC7823506 DOI: 10.3390/plants10010086] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/30/2020] [Accepted: 12/30/2020] [Indexed: 02/08/2023]
Abstract
Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.
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Affiliation(s)
- Igor G. Loskutov
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg 190000, Russia;
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Suriano S, Iannucci A, Codianni P, Fares C, Menga V, Russo M, Marciello U, Troccoli A. Carotenoids and tocols content in genotypes of colored barley. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103110] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Farag MA, Xiao J, Abdallah HM. Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review. Crit Rev Food Sci Nutr 2020; 62:1092-1104. [PMID: 33092405 DOI: 10.1080/10408398.2020.1835817] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Barley is one of the most important cereal crops and arranged globally as fourth after wheat, rice, and corn. It is known for its beneficial effects against degenerative diseases including diabetes, obesity, hypertension, and colon inflammation which are associated with eating habits and improper lifestyles. These effects are mainly attributed to its rich dietary fibers, i.e., β-glucan composition. Moreover, barley considered as a good source of starch, minerals, vitamins, and protein pose it as an ideal food supplement. Nevertheless, about 2% of the barley global production is utilized due to unacceptable organoleptic characters. Therefore, continuous modifications are ongoing either to develop new cultivars for different purposes, or novel processing methods to improve its organoleptic characters. In this review, we provide a comprehensive overview of the macroconstituents and microconstituents of barley, its nutritional value and prebiotic effects. Further, different processing procedures performed to improve its organoleptic characters or to decrease its antinutrient levels are outlined with suggestions for further needed cultivars that could preserve the different benefits of barley and maximize its value as a major cereal crop.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences & Engineering, The American University in Cairo, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Hosssam M Abdallah
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia
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Derakhshani Z, Malherbe F, Panozzo JF, Bhave M. Evaluation of Diverse Barley Cultivars and Landraces for Contents of Four Multifunctional Biomolecules with Nutraceutical Potential. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.2.03] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Barley is long-identified as a functional food due to its content of micronutrients, β-glucans and vitamins. However, there is scant literature on a number of other nutritionally important biomolecules in the barley grain. This study determined the contents of four biomolecules, each with multiple known human and/or other animal health benefits, in the grains of 27 commercial barley cultivars and 7 landraces of barley from diverse countries of origin. These included the antioxidants, comprised of various vitamin E isomers and polyphenols, the osmoprotectant glycine betaine (GB) that protects cellular cytoplasm from osmotic shock, and the ‘plant stress hormone’ abscisic acid (ABA) which is endogenously expressed in humans and has multiple roles in physiology. All grains exhibited the presence of all biomolecules, suggesting they could potentially make some contribution to the health benefits of barley. The total vitamin E content varied between 19.20 - 54.56 μg/g DW, with α-tocotrienol being the major component (33.9 - 60.7%). The phenolics made up 3.21 - 9.73 mg gallic acid equivalent (GAE)/g DW, exceeding the amounts in the two major cereals, rice and wheat. GB ranged between 0.41-1.40 mg/g DW. The total vitamin E contents and GB typically exceeded those in corn. ABA ranged as 8.50 - 235.46 ng/g dry weight (DW), with the highest inter-variety variability. The data confirm barley to be an excellent source of these nutraceuticals, generally better than other major cereals. Our results thus offer more detailed insights into the potential of barley as a functional food and suggests the need to investigate in depth the health effects of this grain as well as the contribution of genetic and environmental factors.
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Affiliation(s)
- Zaynab Derakhshani
- Department of Chemistry and Biotechnology, Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, VIC 3122, Australia
| | - Francois Malherbe
- Department of Chemistry and Biotechnology, Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, VIC 3122, Australia
| | - Joseph F Panozzo
- Agriculture Victoria Research, 110 Natimuk Rd, Horsham, Victoria 3400, Australia
| | - Mrinal Bhave
- Department of Chemistry and Biotechnology, Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, VIC 3122, Australia
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Guo T, Horvath C, Chen L, Chen J, Zheng B. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Irakli M, Lazaridou A, Mylonas I, Biliaderis CG. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars. Foods 2020; 9:foods9060783. [PMID: 32545662 PMCID: PMC7353517 DOI: 10.3390/foods9060783] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/02/2020] [Accepted: 06/02/2020] [Indexed: 12/14/2022] Open
Abstract
In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (Hordeum vulgare 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 B3, catechin, and procyanidin B2, 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.
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Affiliation(s)
- Maria Irakli
- Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, Greece;
- Correspondence: ; Tel.: +30-2310471544
| | - Athina Lazaridou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (A.L.); (C.G.B.)
| | - Ioannis Mylonas
- Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (A.L.); (C.G.B.)
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Huang H, Gao X, Li Y, Tian P, Nima Y, Laba Z, Ci Z, Wei X, Qu J, Guan W, Liao W. Content analysis of vitamins, dietary fibers and amino acids in a wide collection of barley (Hordeum vulgare L.) from Tibet, China. Bioinformation 2020; 16:314-322. [PMID: 32773991 PMCID: PMC7392089 DOI: 10.6026/97320630016314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 12/21/2022] Open
Abstract
Barley (Hordeum vulgare L.) is an important agricultural crop. Various studies on the genetic diversity, biochemical and molecular attributes on this species are known. However, information on nutritional variability in a large panel of barley cultivars is limited. Therefore, it is of interest for a quantitative analysis of vitamins, amino acids and dietary fibers in 245 barley of Tibet region in China. The coefficient of variation analysis revealed strong variation of vitamins (VB1>VB2>VE), essential amino acids (valine, histidine, methionine, lysine), non-essential amino acids (proline, tyrosine, cysteine), dietary fibers, (cellulose > lignin). Principal component analysis detected three clusters of cultivars, each with specific characteristics. However, the most nutritional cultivars were found in Cluster 3, which encompassed 52 cultivars. Distinctly, six cultivars (ZQ2000, BJX230, BJX229, BJX249, BJX191 and BJX265) were identified with highest nutritional values. This study reveals a large nutritional diversity in barley cultivars from Tibet and represents an important reference for the exploitation of these germplasm in crop improvement and breeding programmes.
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Affiliation(s)
- Haijiao Huang
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Xiaoli Gao
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Yang Li
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Pengjia Tian
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Yangzong Nima
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Zhaxi Laba
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Zhen Ci
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Xinhong Wei
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Ji Qu
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Weixing Guan
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Wenhua Liao
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
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Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:3836172. [PMID: 32318238 PMCID: PMC7149453 DOI: 10.1155/2020/3836172] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Accepted: 03/10/2020] [Indexed: 12/18/2022]
Abstract
Barley plays an important role in health and civilization of human migration from Africa to Asia, later to Eurasia. We demonstrated the systematic mechanism of functional ingredients in barley to combat chronic diseases, based on PubMed, CNKI, and ISI Web of Science databases from 2004 to 2020. Barley and its extracts are rich in 30 ingredients to combat more than 20 chronic diseases, which include the 14 similar and 9 different chronic diseases between grains and grass, due to the major molecular mechanism of six functional ingredients of barley grass (GABA, flavonoids, SOD, K-Ca, vitamins, and tryptophan) and grains (β-glucans, polyphenols, arabinoxylan, phytosterols, tocols, and resistant starch). The antioxidant activity of barley grass and grain has the same and different functional components. These results support findings that barley grain and its grass are the best functional food, promoting ancient Babylonian and Egyptian civilizations, and further show the depending functional ingredients for diet from Pliocene hominids in Africa and Neanderthals in Europe to modern humans in the world. This review paper not only reveals the formation and action mechanism of barley diet overcoming human chronic diseases, but also provides scientific basis for the development of health products and drugs for the prevention and treatment of human chronic diseases.
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Hajji T, Mansouri S, Vecino-Bello X, Cruz-Freire JM, Rezgui S, Ferchichi A. Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Yousif AM, Evans DE. The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro). JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Adel M. Yousif
- Australian Export Grains Innovation Centre; 3 Baron-Hay Court South Perth WA 6151 Australia
| | - D. Evan Evans
- The Tassie Beer Dr; 15 Rianna Rd, Lindisfarne Tasmania 7015 Australia
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Liu H, Bruce DR, Sissons M, Able AJ, Able JA. Genotype‐dependent changes in the phenolic content of durum under water‐deficit stress. Cereal Chem 2018. [DOI: 10.1002/cche.10007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Haipei Liu
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Dylan R. Bruce
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Calala NSW Australia
| | - Amanda J. Able
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Jason A. Able
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
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22
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Martínez M, Motilva MJ, López de Las Hazas MC, Romero MP, Vaculova K, Ludwig IA. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production. Food Chem 2017; 245:61-70. [PMID: 29287416 DOI: 10.1016/j.foodchem.2017.09.026] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 07/21/2017] [Accepted: 09/06/2017] [Indexed: 12/11/2022]
Abstract
In the present study, 27 barley genotypes (Hordeum vulgare L.) grown in two geographic origins (Czech Republic and Spain) were analysed for their contents of β-glucan, tocols and phenolic compounds (free and bound). The samples included hulled, hull-less and coloured genotypes. The results showed that concentrations of β-glucan range from 2.40 to 7.42g/100g. Total tocol content of the barley samples ranged between 39.9 and 81.6μg/g. A total of 64 compounds were identified in the barley samples. These included 19 phenolic acids and aldehydes, 9 flavan 3-ols, 9 flavone glycosides, and 27 anthocyanins. The results showed a wide range of phenolic concentrations in the barley samples, highlighting the presence of considerable amounts of anthocyanins in purple barley genotypes. In synthesis, barley should be considered a good source of bioactive components, especially because of the broad spectrum of phytochemicals with potential health benefits besides the soluble fibre (β-glucan).
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Affiliation(s)
- Mariona Martínez
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Maria-Jose Motilva
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | | | - Maria-Paz Romero
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Katerina Vaculova
- Agrotest Fyto, Ltd., Havlíckova 2787/121, 767 01 Kromeríz, Czech Republic
| | - Iziar A Ludwig
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain.
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Lachman J, Hejtmánková A, Orsák M, Popov M, Martinek P. Tocotrienols and tocopherols in colored-grain wheat, tritordeum and barley. Food Chem 2017; 240:725-735. [PMID: 28946335 DOI: 10.1016/j.foodchem.2017.07.123] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 10/19/2022]
Abstract
Colored-grain spring and winter wheat, spring tritordeum and barley (blue aleurone, purple pericarp, and yellow endosperm) from the harvests 2014 and 2015 were evaluated for tocol contents by HPLC-FD. Higher content of total tocols was found in spring wheat varieties compared with winter varieties. Four tocols (β-tocotrienol, α-tocotrienol, β-tocopherol, and α-tocopherol) were identified in wheat and tritordeum varieties. Dominant tocols in purple- and blue-grained wheat and yellow-grained tritordeum were α-tocopherol and β-tocotrienol, whereas spring barley varieties differed from wheat and tritordeum by high α-tocotrienol content. Tocol content was significantly affected by genotype and in a lesser extent in some varieties and lines also by rainfall and temperatures during crop year. Higher rainfall and lower temperatures caused in most varieties higher tocol contents. Purple- and blue-grained wheat lines with higher tocol, anthocyanin and phenolic acids with health benefits may be useful for breeding new varieties.
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Affiliation(s)
- Jaromír Lachman
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague - Suchdol, Czech Republic.
| | - Alena Hejtmánková
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague - Suchdol, Czech Republic
| | - Matyáš Orsák
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague - Suchdol, Czech Republic
| | - Marek Popov
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague - Suchdol, Czech Republic
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787/121, 767 01 Kroměříž, Czech Republic
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Elucidation of phenolic antioxidants in barley seedlings ( Hordeum vulgare L.) by UPLC-PDA-ESI/MS and screening for their contents at different harvest times. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Limchoowong N, Sricharoen P, Techawongstien S, Chanthai S. An iodine supplementation of tomato fruits coated with an edible film of the iodide-doped chitosan. Food Chem 2016; 200:223-9. [DOI: 10.1016/j.foodchem.2016.01.042] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 01/05/2016] [Accepted: 01/10/2016] [Indexed: 01/28/2023]
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Do TTD, Muhlhausler B, Box A, Able AJ. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley. J Food Sci 2016; 81:H777-85. [PMID: 26784395 DOI: 10.1111/1750-3841.13218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Accepted: 12/18/2015] [Indexed: 01/08/2023]
Abstract
This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrington) or hulless (Finniss) barley genotypes, previously shown to have high antioxidant and vitamin E levels at harvest. Pita breads were made from either 100% baker's flour (control) or 50% malt flour, whole-grain flour, or flour from barley grains pearled at 10%, 15%, and 20% grain weight. Antioxidant capacity and vitamin E content of flours and pitas were determined by their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and high performance liquid chromatography, respectively. The physical and sensory properties of the pitas were also assessed. All pitas made from either whole grain or pearled barley flour had a higher antioxidant capacity and most also had higher vitamin E content than standard pita. The antioxidant and vitamin E levels were reduced in pearled compared to whole grains, however the extent of that reduction varied among genotypes. The greatest antioxidant and vitamin E levels were found in pita made from malt flour or Finniss whole grain flour. Furthermore, sensory analysis suggested these pitas were acceptable to consumers and retained similar physical and sensory properties to those in the control pita.
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Affiliation(s)
- Thi Thu Dung Do
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Beverly Muhlhausler
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Amanda Box
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Amanda J Able
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
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Coevolution between Cancer Activities and Food Structure of Human Being from Southwest China. BIOMED RESEARCH INTERNATIONAL 2015; 2015:497934. [PMID: 26609527 PMCID: PMC4644535 DOI: 10.1155/2015/497934] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Accepted: 07/26/2015] [Indexed: 02/05/2023]
Abstract
Yunnan and Tibet are the lowest cancer mortality and the largest producer for anticancer crops (brown rice, barley, buckwheat, tea, walnut, mushrooms, and so forth). Shanghai and Jiangsu province in China have the highest mortality of cancers, which are associated with the sharp decline of barley.
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Do TTD, Cozzolino D, Muhlhausler B, Box A, Able AJ. Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.271] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Thi Thu Dung Do
- School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia
| | - Daniel Cozzolino
- School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia
| | - Beverly Muhlhausler
- School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia
| | - Amanda Box
- School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia
| | - Amanda J. Able
- School of Agriculture, Food and Wine; The University of Adelaide, Waite Research Institute; PMB 1 Glen Osmond SA 5064 South Australia Australia
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