Highland barley: Chemical composition, bioactive compounds, health effects, and applications

Obadi, Mohammed; Sun, Jun; Xu, Bin

doi:10.1016/j.foodres.2020.110065

Cited by 124 publications

(81 citation statements)

References 233 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The low contents of H. vulgare (barley) and the high contents of S . italica (millet) are characteristic of these seeds (Liang et al ., 2018; Obadi et al ., 2021). Remarkable high Mg contents (>400 mg/100 g) were observed in the seeds from P. sumatrense , S. italica , C. tetragonoloba , S. alata and S. obtusifolia .…”

Section: Resultsmentioning

confidence: 99%

Plant seeds as source of nutrients and phytochemicals for the Indian population

Cervera‐Mata

Sahu

Chakradhari

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Plant seeds are major sources of nutrients and bioactive compounds for human beings and vary across different locations. In addition, they are under used foods that could be a good complement for the daily nutrition of people. Therefore, the aim of this study was the analysis of different physical parameters, nutrients and bioactive compounds of 60 plant seeds belonging to 48 species and 9 families. The seeds were collected in 2016-2017 in the Raipur area, India (21.25°N 81.63°E), from three different locations. Fat, protein, starch, total polyphenols and mineral contents ranged from 0.7 to 44.2, 1.6 to 68.5, 11.3 to 84.0, 0.01 to 3.85 and 0.67 to 4.91 g/100 g (dry weight) respectively. Regarding physical properties, the heavier seeds were covered with thick testa over the range of 3.0 to 40% of the seed mass. Higher moisture and ash fractions for the starchy (cereal and pulses) and weed seeds were also found. The most abundant mineral elements in the seeds were P, S, K, Mg, Ca, Fe and Zn. Finally, it was calculated the contribution of the consumption of seeds to the daily macronutrients and micronutrients intake for Indian population, reaching up to 38, 13 and 25% for proteins, fat and carbohydrates respectively.

show abstract

Section: Resultsmentioning

confidence: 99%

Plant seeds as source of nutrients and phytochemicals for the Indian population

Cervera‐Mata

Sahu

Chakradhari

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Liquid sample (100 µL) and prechilled methanol (400 µL) were mixed by vortexing [2][3]. Samples and prechilled 80% methanol were mixed by vortexing, and then sonicated for 6 min [4][5].…”

Section: Metabolite Extractionmentioning

confidence: 99%

“…Highland barley is also consumed as a staple crop in regions of the Qinghai-Tibet Plateau, including Sichuan, Gansu, Qinghai and Tibet. Highland barley is consumed in this region due to its health bene ts, which stem from its metabolites, bioactive carbohydrates, polyphenols, vitamins, phenolic, avonoids and βglucans [5]. Additionally, research has indicated that highland barley may possess antihyperglycemic, antihyperlipidemic and anticancer activities [6].…”

Section: Introductionmentioning

confidence: 99%

Integrated Transcriptomic and Metabolomic Analyses of the Molecular Mechanisms of Two Highland Barley Genotypes with Differential Pyroxsulam Responses

Weng¹,

Yan²,

Guo³

et al. 2021

Preprint

View full text Add to dashboard Cite

Background: Highland barley is one of the few crops that can be grown at high elevations, making it a key resource within the Tibet Plateau. Weeds are a significant threat to highland barley production and new herbicides and tolerant barley varieties are needed to control this ever-growing problem. Results: A better understanding of existing herbicide resistance mechanisms is therefore needed. In this study, transcriptomic and metabolomic analyses were used to identify molecular and physiological changes in two highland barley genotypes with differing sensitivities to pyroxsulam. We identified several stress-responsive metabolites, including flavonoids and antioxidants, which accumulated to significantly higher levels in the pyroxsulam-resistant genotype. Additionally, we found key genes in both the flavonoid biosynthesis pathway and the antioxidant system were up-regulated in pyroxsulam-resistant barley. Conclusions: This work significantly expands on the current understanding of the molecular mechanisms underlying differing pyroxsulam tolerance among barley genotypes and provides several new avenues to explore for breeding or engineering tolerant barley.

show abstract

“…nudum Hook. f.), also called naked or hulless barley (Qingke, in Chinese), is one of the variations of the Gramineae wheat family [1]. As a type of cereal crop grown in high altitudes (4200-4500 m) around the world, HB is characterized by early maturity, cold resistance, stable yield and wide adaptability [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…f.), also called naked or hulless barley (Qingke, in Chinese), is one of the variations of the Gramineae wheat family [1]. As a type of cereal crop grown in high altitudes (4200-4500 m) around the world, HB is characterized by early maturity, cold resistance, stable yield and wide adaptability [1,2]. In recent years, the planting area and yield of HB in China have increased steadily, reaching 25000 hectares and 1.1 million tons in 2019, respectively [3].…”

Section: Introductionmentioning

confidence: 99%

Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar

Zhang

Zhou²,

Lang³

et al. 2021

Applied Sciences

View full text Add to dashboard Cite

Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world. In this study, HB vinegar (HBV) was prepared, using Tibetan HB as the main raw material, according to the process of Shanxi aged vinegar (SAV), a famous vinegar in China, in which sorghum is usually used as the main raw material. The related main compounds, such as alcohol and acetic acid, in the alcohol and acetic acid fermentation processes were monitored and analyzed, respectively. The flavor components in the aged vinegars were analyzed by headspace solid-phase microextraction, combined with gas chromatography-mass spectrometry, and compared with sorghum vinegar (SV), which was made, using sorghum as the raw material, based on the SAV process. The results revealed that at the alcohol fermentation stage, the alcohol content of HB mash was higher than that of the sorghum mash (p < 0.05), and at the acetic acid fermentation stages of HBV and SV, the total acid contents were 6.23 and 5.81 (g·100 mL−1 and p < 0.05), respectively. After aging one and a half years, the contents of non-volatile acid, volatile acid, and ester compounds in HBV were higher than those in SV. Therefore, HB can replace sorghum as the raw material for making SAV. Based on a literature search, the comparison and analysis of the main components and volatile flavor compounds of HBV and SV were not studied before.

show abstract

Highland barley: Chemical composition, bioactive compounds, health effects, and applications

Cited by 124 publications

References 233 publications

Plant seeds as source of nutrients and phytochemicals for the Indian population

Plant seeds as source of nutrients and phytochemicals for the Indian population

Integrated Transcriptomic and Metabolomic Analyses of the Molecular Mechanisms of Two Highland Barley Genotypes with Differential Pyroxsulam Responses

Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar

Contact Info

Product

Resources

About