Study on the origin traceability of Tibet highland barley (Hordeum vulgare L.) based on its nutrients and mineral elements

et al. 2022

Foods

The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.

Section: Analysis Of Nutritional Compositionsupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau

Bin

et al. 2022

Foods

“…The determination of starch, protein, and fat in raw materials (HB and sorghum), according to the literature [27], and the amount of alcohol, amino acid nitrogen, reducing sugar, etc. in the alcohol fermentation mash and vinegar paste were detected by the methods described in the literature [28][29][30][31][32].…”

Section: Other Physicochemical Indexes Determinationmentioning

confidence: 99%

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

Zhou²,

Lang³

et al. 2021

Applied Sciences

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.

“…It was reported that the producing area significantly affected the mineral element content of highland barley [ 15 ]. In our previous research, nutrient composition and mineral element contents of highland barley varied with origin [ 16 ]. Therefore, mineral element analysis is an effective means to distinguish highland barley-producing areas.…”

Section: Introductionmentioning

confidence: 99%

Effects of Fertilizer on the Quality and Traceability of Tibet highland Barley (Hordeum vulgare L.): A Diagnosis Using Nutrients and Mineral Elements

Zhao

Cheng

et al. 2022

Foods

Self Cite

Production areas influence the quality of highland barley (Hordeum vulgare L.), and fertilization levels may be associated with the origin traceability of highland barley. As the main object of the study, a collection of highland barley was planted in different areas in Tibet, China, to explore the effect of fertilizer on the quality and traceability of highland barley. We carried out field experiments with and without fertilizer treatment (using urea and diamine phosphate). Highland barley was distinguished by nutrient and mineral element contents in combination with chemometric methods. The results indicated that fertilizer treatment significantly affected some mineral element contents in highland barley and improved the accuracy of highland barley traceability. The combination of nutrients and mineral elements could distinguish highland barley from those raised in other areas due to influence of growing environment. P, K, Fe, and Cu provided a great contribution to the classification of highland barley. Thus, the combination of nutrients and mineral elements can be used as a powerful tool to track highland barley, indicating that fertilization treatment should be considered when tracing highland barley.