Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F25%3AN0000004" target="_blank" >RIV/25328859:_____/25:N0000004 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/15/2578" target="_blank" >https://www.mdpi.com/2304-8158/14/15/2578</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14152578" target="_blank" >10.3390/foods14152578</a>

Result language

angličtina

Original language name

Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity

Original language description

Barley is a good source of dietary fibre, vitamins, and minerals. Moreover, it is a source of polyphenols, which recently have been studied for their antioxidant properties. Barley generally is not eaten in its raw form, and the necessary processing influences the polyphenol content. This study evaluated the content of polyphenol compounds and antioxidant activity before and after thermal treatment typical for that carried out in households (i.e., boiling and subsequent microwave heating). Six genetic materials of hull-less barley were chosen for this study. The results showed that all tested barley genotypes were good sources of polyphenols. The studied thermal processes led to certain reductions in polyphenol content. The antioxidant activity of soluble phenolic compounds and the effects of heat treatment, as analysed by Trolox equivalent antioxidant activity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl assay (DPPH) methods, differed. In the case of the DPPH method, the boiling and subsequent microwave heating indicated growth in antioxidant activity for almost all genotypes. When using the TEAC method, the results were not so clear, as the indicated activity both increased and declined. In the case of insoluble polyphenols, the antioxidant activity decreased for almost all genotypes regardless of the measurement method used.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

—

e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

15

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

AN 2578

UT code for WoS article

001549558900001

EID of the result in the Scopus database

2-s2.0-105013142031