<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Differences in biochemical composition in dehulled and pearled grain samples affected by the various degrees of pearling were studied for spring barley (<italic>Hordeum vulgare</italic> L.). Twelve covered spring barley and two hulless genotypes were examined. Commercial samples of pearled barley were included for comparison. Covered barley grain samples were pearled using a small-scale barley pearler to obtain dehulled and pearled barley grain products with pearling percentage of 12% and 30%, respectively. Significant differences were observed in the chemical composition between dehulled grain and pearled grain. As the outer layers of the covered grain were removed to a greater degree by pearling, crude protein content, crude ash, total phenolic concentration and radical scavenging activity in the pearled grain significantly decreased (<italic>p</italic> &lt; 0.001), while starch concentration increased, without changes in the <italic>β</italic>-glucans concentration. The concentration of phenolic compounds in the dehulled barley grain samples were 1.30 to 1.61 times higher than for pearled grains. There was a significant (<italic>p</italic> &lt; 0.01) correlation determined among values of dehulled and pearled grain of different barley genotypes in crude protein, starch, and <italic>β</italic>-glucan content, but no relationship was found in total phenolic content and radical scavenging activity.</p></abstract>

Differences in biochemical composition in dehulled and pearled grain samples affected by the various degrees of pearling were studied for spring barley (Hordeum vulgare L.). Twelve covered spring barley and two hulless genotypes were examined. Commercial samples of pearled barley were included for comparison. Covered barley grain samples were pearled using a small-scale barley pearler to obtain dehulled and pearled barley grain products with pearling percentage of 12% and 30%, respectively. Significant differences were observed in the chemical composition between dehulled grain and pearled grain. As the outer layers of the covered grain were removed to a greater degree by pearling, crude protein content, crude ash, total phenolic concentration and radical scavenging activity in the pearled grain significantly decreased (p < 0.001), while starch concentration increased, without changes in the β-glucans concentration. The concentration of phenolic compounds in the dehulled barley grain samples were 1.30 to 1.61 times higher than for pearled grains. There was a significant (p < 0.01) correlation determined among values of dehulled and pearled grain of different barley genotypes in crude protein, starch, and β-glucan content, but no relationship was found in total phenolic content and radical scavenging activity.

Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees

Stende Research Centre, Institute of Agricultural Resources and Economics

Food Chemistry Centre, Department of Chemistry

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees"}

Differences in biochemical composition in dehulled and pearled grain samples affected by the various degrees of pearling were studied for spring barley...

Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 468 - 473

Eingereicht: 10. Nov. 2016

Akzeptiert: 06. Dez. 2017

DOI: https://doi.org/10.1515/prolas-2017-0082

Schlüsselwörter
spring barley, wholegrain, pearled barley, chemical composition

© 2017 Māra Bleidere et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 468 - 473

Eingereicht: 10. Nov. 2016

Akzeptiert: 06. Dez. 2017

DOI: https://doi.org/10.1515/prolas-2017-0082

Schlüsselwörterspring barley, wholegrain, pearled barley, chemical composition

© 2017 Māra Bleidere et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
spring barley, wholegrain, pearled barley, chemical composition