Detalle Publicación

Phytochemical composition and beta-glucan content of barley genotypes from two different geographic origins for human health food production

Autores: Martínez, M.; Motilva, M. J.; Lopez de las Hazas, M. C.; Romero, M. P.; Vaculova, K.; Ludwig Sanz Orrio, Iziar Amaia (Autor de correspondencia)
Título de la revista: FOOD CHEMISTRY
ISSN: 0308-8146
Volumen: 245
Páginas: 61 - 70
Fecha de publicación: 2018
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 beta-glucan, tocols and phenolic compounds (free and bound). The samples included hulled, hull-less and coloured genotypes. The results showed that concentrations of beta-glucan range from 2.40 to 7.42 g/100 g. Total tocol content of the barley samples ranged between 39.9 and 81.6 mu g/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 (beta-glucan).