Biochemical Composition and Nutritional Evaluation of Barley Rihane (Hordeum Vulgare L)

Lahouar, Lamia; Ghrairi, Fatma; Arem, Amira El; Medimagh, Sana; Felah, Mouledi El; Salem, H. Ben; Achour, Lotfi

doi:10.21010/ajtcam.v14i1.33

Cited by 21 publications

(23 citation statements)

References 19 publications

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“…The results obtained here for the phenolic compounds were similar to those obtained by Abdel‐Aal and Choo (2014) and Lahouar et al. (2017) and higher than those reported by Ragaee et al. (2006).…”

Section: Resultssupporting

confidence: 91%

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The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

Panizo-Casado

Déniz-Expósito²,

Rodríguez-Galdón

et al. 2020

Journal of Food Science

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The proximate composition, total phenolics, antioxidant activity, minerals, and trace elements were determined in 42 barley landraces in order to highlight their nutritional potential and promote their cultivation. Two‐row barley landraces had a higher average content of starch, protein, total phenolic compounds, and iron, when compared with six‐row ones that presented higher mean ash and fiber concentrations. Additionally, the six‐row barley landraces with strongly pigmented grains had lower zinc and manganese and higher protein mean concentrations than the whitish or lightly pigmented barley landraces. Factor analysis and linear discriminant analysis were used to correctly differentiate samples according to type of barley (landrace or commercial) and number of rows. In general, all the parameters varied considerably among the barley landraces analyzed, but some barley landraces could be emphasized according to fiber, minerals, and phenolic antioxidants. There were important differences in the mean values in all the chemical parameters according to the island of origin of the barley grains. The application of linear discriminant analysis was also a useful tool to differentiate all the barley landraces with six rows according to the island of origin. Practical Application Barley is a versatile cereal that can be used for human and animal feed, brewing, and as biodiesel. From the nutritional point of view, barley is rich in starch, protein, dietary fiber and minerals, as well as antioxidant compounds and vitamins. The landraces analyzed in this study have remained intact for the last 900 years, which gives opportunity to genome of these barley landraces to evolve some very specific traits. The physicochemical characterization of these local landraces carried out by us could be very useful as a source of new quality in breeding programs.

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Section: Resultssupporting

confidence: 91%

“…(2006) and Lahouar et al. (2017). Potassium and magnesium contents were similar to phosphorous, which is within the range described by Woźniak et al.…”

Section: Resultsmentioning

confidence: 96%

The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

Panizo-Casado

Déniz-Expósito²,

Rodríguez-Galdón

et al. 2020

Journal of Food Science

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“…Their contribution toward the nutritional value and storage stability of barley-based food or feed is important. Lahouar et al [41] demonstrated that the main components of the unsaturated fatty acids in barley were oleic acid, linoleic acid, and α-linolenic acid. Distribution of fats among more endosperm fractions is clear (C1-C3 > B1-B3).…”

Section: Yield and Chemical Characterisation Of Milling Fractionsmentioning

confidence: 99%

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Šimić

Horvat

Lalić

et al. 2019

Foods

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Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87-51.54%). Ash (0.82-3.10%) and protein (9.95-14.8%) increased from flours toward shorts and bran, while starch decreased (82.31-48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78-0.90 g/100 g dw ), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69-10.49 g/100 g dw ) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70-7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/g dw and 28.81-72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16-1026.91 ug/g dw and 18.93-206.52 ug/g dw ), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

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“…Functional ingredients of barley with antioxidative and immunomodulatory activities are associated with anticancer effects [18]. Barley with high dietary fiber (β-glucan) has an important role for the prevention of colon cancer and cardiovascular diseases [99]; low molecular weight β-d-glucan can enhance antioxidant and antiproliferative activities [100]. Aqueous extract of fermented barley can induce subcutaneous transplantation tumor apoptosis that can be used for a nutrient supplement in the treatment of human colon cancer [101].…”

Section: Cardiovascular Disease Preventionmentioning

confidence: 99%

Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases

Zeng

et al. 2020

Oxidative Medicine and Cellular Longevity

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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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Biochemical Composition and Nutritional Evaluation of Barley Rihane (Hordeum Vulgare L)

Cited by 21 publications

References 19 publications

The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases

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