Qualitative and semi-quantitative assessment of anthocyanins in Tibetan hulless barley from different geographical locations by UPLC-QTOF-MS and their antioxidant capacities

Zhang, Tangwei; Ma, Jialin; Xuelian, Wu; Hao, Zhihua; Dun, Ci; Chen, Chen

doi:10.1515/chem-2020-0186

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…Among them, the iron ion reduction ability was the strongest, followed by the ability to scavenge ABTS ·, and the ability to scavenge DPPH · was relatively weak. By consuming functional foods containing natural antioxidant compounds such as anthocyanins, excess free radicals can be scavenged and the dynamic balance of the body’s internal environment can be maintained [ 30 ]. Anthocyanin fractions from the four different varieties had different antioxidant activity, depends of applied antioxidant assays: the purple variety had the strongest ABTS · scavenging ability, followed by the black and yellow varieties; the purple variety had the strongest iron ion reduction capacity, followed by the black and yellow varieties.…”

Section: Resultsmentioning

confidence: 99%

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

et al. 2022

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In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.

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Section: Resultsmentioning

confidence: 99%

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

et al. 2022

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“…Methanol extracts of barley from different locations result in the identification of proanthocyanidins such as catechin, catechin dihexoside, procyanidin B, procyanidin C, prodelphinidin B, and prodelphinidin C [33,34] . Furthermore many anthocyanins were identified from naked (hulless) barley such as cyanidin‐3‐ O ‐Glucoside, cyanidin‐3‐ O ‐Rutinoside, cyanidin‐3‐Galactoside, cyanidin‐3 ‐O‐ (3′′ ‐O‐ malonyl‐glucoside), cyanidin‐3 ‐O‐ (6′′ ‐O‐ malonyl‐glucoside), cyanidin 3‐O‐dimalonylglucoside, pelargonidin‐3‐ O ‐dimalonylglucoside and peonidin 3‐ O ‐dimalonylglucoside [35,36] . Many flavone glycosides were identified from barley leaves methanol extract, such as apigenin, luteolin, chrysoeriol, and tricin glycosides [37] .…”

Section: Solvents Used In the Extraction Of Barleymentioning

confidence: 99%

“…[41] Azelaic acid which has a strong anti-inflammatory effect was also identified as one of the main compounds in barely after planting for two weeks. [42] The antioxidant activity of barley extracts was tested using different assays such as DPPH, FRAP, and ORAC and it was found that the methanol extract had the highest antioxidant activity, [33,36,38,[43][44][45][46] The methanol extract of barley showed anti-bacterial activity against different pathogens. [47] Table 1 summarizes the activity, as well as the isolated chemicals, and Figure 2, showed the major structures of identified compounds from the methanol extract.…”

Section: Methanol Extractmentioning

confidence: 99%

“…Most studies used 70-80 % methanol water as a solvent for extraction. Methanol extracts of barley from different locations result in the identification of proanthocyanidins such as catechin, catechin dihexoside, procyanidin B, procyanidin C, prodelphinidin B, and prodelphinidin C. [33,34] [35,36] Many flavone glycosides were identified from barley leaves methanol extract, such as apigenin, luteolin, chrysoeriol, and tricin glycosides. [37] 4-methoxy-5,7-dihydroxy isoflavone (Biochanin A) was also identified in Pakistanian barley, besides the existence of α-tocopherol (Vitamin E).…”

Section: Methanol Extractmentioning

confidence: 99%

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Comprehensive Overview: The Effect of Using Different Solvents for Barley Extraction with Its Anti‐Inflammatory and Antioxidant Activity

Eid

Elkady

Ezzat

et al. 2023

Chemistry & Biodiversity

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Barley (Hordeum vulgare L.) is one of the world's oldest cereal crops. There is considerable interest in barley's potential usage in human diets. Barley is rich in bioactive metabolites such as high content of β-glucan, fiber, and vitamin E. It is also well-known as a rich source of phytochemical derivatives, namely, phenolic acids, flavonols, chalcones, flavones, proanthocyanidins, and flavanones. Phenolic compounds are recognized as excellent dietary materials with antioxidant and anti-inflammatory activities. This review was written to give an overview of the main components that are separated from barley using different solvents. Even though there were numerous biological activities for barely, the antioxidant, as well as the anti-inflammatory, are the main focus of this review.

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“…In purple qingke (POK) and black qingke (BOK) cultivars, six anthocyanins with most acylated types have been reported. The total anthocyanin content in POK and BOK ranged from 14 to 2,304 µg g −1 and 248.7 to 2,902.9 µg g −1 DW, respectively (Zhang et al, 2021). Landraces are dynamic population(s) of a crop that have a historic origin and distinct identity that was locally adapted in association with traditional farming systems.…”

Section: Variabilitymentioning

confidence: 99%

Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits

Dwivedi¹,

Mattoo

Dutt

et al. 2022

Front. Sustain. Food Syst.

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Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight and obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains are a source of anthocyanins, a group of flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding and biotechnology tools for developing anthocyanin-rich grain crops. Agronomic practices, genotype × environment interactions, different stresses, seed development and seed maturity are factors that impact the content and composition of anthocyanins. Significant progress has been made in characterizing genes associated with anthocyanin biosynthesis in cereal and other crops. Breeding has led to the development and release of grain anthocyanin-rich crop cultivars in Europe, America and in some countries in Asia. Notably, genetic engineering utilizing specific transcription factors and gene editing has led to the development of anthocyanin-rich genetic variants without any significant yield penalty. A variety of food products derived from colored grains or flours are now available in grocery stores and supermarkets worldwide. The public perception about anthocyanin-rich food is positive, but availability, affordability, and willingness to pay a higher price than before limit consumption. Together with other seed nutrition traits in breeding programs the inclusion of anthocyanins can ensure the development of cultivars that meet nutrition needs of humans, especially in the developing world.

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Qualitative and semi-quantitative assessment of anthocyanins in Tibetan hulless barley from different geographical locations by UPLC-QTOF-MS and their antioxidant capacities

Cited by 5 publications

References 22 publications

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

Comprehensive Overview: The Effect of Using Different Solvents for Barley Extraction with Its Anti‐Inflammatory and Antioxidant Activity

Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits

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