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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

—

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

15

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

AN 2578

Kód UT WoS článku

001549558900001

EID výsledku v databázi Scopus

2-s2.0-105013142031