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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyani...

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Autores principales: Martínez-Subirà, Mariona, Romero, María-Paz, Macià, Alba, Puig, Eva, Romagosa, Ignacio, Moralejo, Marian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001832/
https://www.ncbi.nlm.nih.gov/pubmed/33803221
http://dx.doi.org/10.3390/foods10030565
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author Martínez-Subirà, Mariona
Romero, María-Paz
Macià, Alba
Puig, Eva
Romagosa, Ignacio
Moralejo, Marian
author_facet Martínez-Subirà, Mariona
Romero, María-Paz
Macià, Alba
Puig, Eva
Romagosa, Ignacio
Moralejo, Marian
author_sort Martínez-Subirà, Mariona
collection PubMed
description Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.
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spelling pubmed-80018322021-03-28 Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes Martínez-Subirà, Mariona Romero, María-Paz Macià, Alba Puig, Eva Romagosa, Ignacio Moralejo, Marian Foods Article Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds. MDPI 2021-03-09 /pmc/articles/PMC8001832/ /pubmed/33803221 http://dx.doi.org/10.3390/foods10030565 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Martínez-Subirà, Mariona
Romero, María-Paz
Macià, Alba
Puig, Eva
Romagosa, Ignacio
Moralejo, Marian
Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title_full Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title_fullStr Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title_full_unstemmed Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title_short Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
title_sort bioactive compounds and antioxidant capacity in pearling fractions of hulled, partially hull-less and hull-less food barley genotypes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001832/
https://www.ncbi.nlm.nih.gov/pubmed/33803221
http://dx.doi.org/10.3390/foods10030565
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