Health promoting properties of young barley

Kawka, Katarzyna; Lemieszek, Marta Kinga

doi:10.5604/20834543.1235619

Cited by 1 publication

(2 citation statements)

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“…Chlorophylls are a valuable source of magnesium; they can also improve metabolism and eliminate unpleasant mouth odours. Additionally, they have antibacterial and anti-inflammatory properties, remove toxins from the liver and blood [7][8][9][10][11], and even act as a haemoglobin substitute [12].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, they are available in supermarkets, as well as online, in the United States and many European countries. The increase in consumer awareness has contributed to an appreciation of the health benefits of "green food" [8]. A number of products based on young cereal leaves are recommended as dietary supplements and, hence, are currently being manufactured to be purchased in pharmacies.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices

et al. 2019

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It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.

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