Influence of Different Processing Methods on Phenols in Hulless Barley

YANG Yang; FAN Bei; LI Yang; TONG Litao; BAO Qijun; WANG Lili; LIU Liya; SUN Jing; WANG Fengzhong

doi:10.13386/j.issn1002-0306.2022060106

Volume 44 Issue 1

Dec. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(1): 11-18. > DOI: 10.13386/j.issn1002-0306.2022060106

YANG Yang, FAN Bei, LI Yang, et al. Influence of Different Processing Methods on Phenols in Hulless Barley[J]. Science and Technology of Food Industry, 2023, 44(1): 11−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060106.

Citation:

PDF (5838 KB)

Influence of Different Processing Methods on Phenols in Hulless Barley

YANG Yang^{1, 2, 3,},
FAN Bei²,
LI Yang¹,
TONG Litao²,
BAO Qijun⁴,
WANG Lili²,
LIU Liya²,
SUN Jing^2, ,,
WANG Fengzhong^2, ,

1.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
2.
Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Laboratory of Quality & Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3.
Qingdao Special Food Research Institute, Qingdao 266109, China
4.
Institute of Economic Crops and Beer Raw Materials, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China

More Information

Received Date: June 13, 2022
Available Online: October 29, 2022

Graphical Abstract

Abstract

Abstract

This research was performed to investigate the impacts of different processing methods on phenols in hulless barley for the purpose of achieving furthest retention of the antioxidant and hypoglycemic bioactives. Using Hainan Kunlun 17 hulless barley as experimental material, the hulless barley grains were thermally processed by six different processing methods, including steaming, boiling, frying, microwave, baking and air fryer, and the contents of free polyphenols, bound polyphenols, free flavonoids and bound flavonoids, as well as the changes of antioxidant and hypoglycaemic activities in hulless barley before and after processing were analysed. The results showed that the contents of polyphenols and flavonoids in hulless barley were varied after preparing by different processing methods. Compared with unprocessed hulless barley, the contents of free polyphenols and free flavonoids from other processing methods were significantly decreased (P<0.05) (except frying), while the contents of bound polyphenols and bound flavonoids increased. Compared with unprocessed one, the free polyphenols content of hulless barley after steaming and boiling preparation were deeply decreased by 43.77% and 67.85%, respectively, whereas the content of bound flavonoids in the fried one was increased by 38.10%. In addition, the polyphenol extracts of the heat processed hulless barley had better scavenging ability of DPPH free radical and inhibitory activity of α-glucosidase, and the scavenging and inhibitory activities were concentration-dependent in a certain concentration range. Among the six processing methods, DPPH radical scavenging rates in free and bound polyphenol extracts (5 mg/mL) of fried hulless barley showed the highest levels of 70.01% and 54.52%, respectively, and their α-glucosidase inhibition rates were also the highest at 84.84% and 75.70%, respectively. Therefore, phenolics could be retained maximally after frying, and then exerting their antioxidant and hypoglycemic effects.
- hulless barley,
- processing method,
- phenols,
- antioxidant,
- α-glucosidase

FullText(HTML)

References (37)

References

[1]	夏雪娟. 青稞全谷粉对高脂膳食大鼠胆固醇肝肠代谢的影响机制研究[D]. 重庆: 西南大学, 2018 XIA X J. Effects of whole-grain Qingke (Tibetan Hordeum vulgare L. Zangqing 320) on cholesterol metabolism in the liver and intestine of rats under high-fat diet and the involved mechanisms[D]. Chongqing: Southwest University, 2018.
[2]	XIA X J, XING Y X, LI G N, et al. Antioxidant activity of whole grain Qingke (Tibetan Hordeum vulgare L.) toward oxidative stress in β-galactose induced mouse model[J]. Journal of Functional Foods,2018,45:355−362. doi: 10.1016/j.jff.2018.04.036
[3]	YANG X J, DANG B, FAN M T. Free and bound phenolic compound content and antioxidant activity of different cultivated blue highland barley varieties from the Qinghai-Tibet plateau[J]. Molecules,2018,23(4):879. doi: 10.3390/molecules23040879
[4]	王海俊, 沈诗茜, 陈泽斌, 等. 不同加工方式对黑小麦面粉抗氧化活性的影响[J]. 江苏农业学报,2017,33(1):204−209. [WANG H J, SHEN S Q. CHEN Z B, et al. The effects on antioxidant activity of black wheat flour under different processing methods[J]. Jiangsu Journal of Agricultural Sciences,2017,33(1):204−209. doi: 10.3969/j.issn.1000-4440.2017.01.033
[5]	师琪, 管福琴, 孙浩. 小麦麸皮总黄酮苷抗肿瘤作用及初步的机制研究[J]. 食品科技,2013,38(6):220−226. [SHI Q, GUAN F L, SUN H. Antitumor effects and preliminary mechanism of total flavone from wheat bran[J]. Food Science and Technology,2013,38(6):220−226. doi: 10.13684/j.cnki.spkj.2013.06.058
[6]	LIU R H. Whole grain phytochemicals and health[J]. Journal of Cereal Science,2007,46(3):207−219. doi: 10.1016/j.jcs.2007.06.010
[7]	GE X Z, JING L Z, ZHAO K, et al. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color[J]. Food Chemistry,2021,335:127655. doi: 10.1016/j.foodchem.2020.127655
[8]	王静, 刘丁丽, 罗丹, 等. 体外模拟消化对藜麦抗氧化活性、α-葡萄糖苷酶和α-淀粉酶抑制活性影响研究[J]. 中国粮油学报,2021,36(4):51−58. [WANG J, LIU D L, LUO D, et al. Effects of simulated gastrointestinal digestion in vitro on the antioxidant, α-glucosidase and α-amylase inhibitory activities of quinoa[J]. Journal of the Chinese Cereals and Oils Association,2021,36(4):51−58. doi: 10.3969/j.issn.1003-0174.2021.04.010
[9]	JIN H M, DANG B, ZHANG W G, et al. Polyphenol and anthocyanin composition and activity of highland barley with different colors[J]. Molecules,2022,27(11):3411. doi: 10.3390/molecules27113411
[10]	ADISAKWATTANA S, CHANTARASINLAPIN P, THAMMARAT H, et al. A series of cinnamic acid derivatives and their inhibitory activity on intestinal alpha-glucosidase[J]. Journal of Enzyme inhibition & Medicinal Chemistry,2009,24(5):1194−1200.
[11]	王耀红, 王蕾, 赵朋, 等. 不同加工方式对紫色马铃薯中酚类物质的影响[J]. 食品科学,2017,38(7):115−121. [WANG Y L, WANG L, ZHAO P, et al. Effects of domestic cooking methods on phenol contents and antioxidant activity in purple-fleshed potatoes[J]. Food Science,2017,38(7):115−121. doi: 10.7506/spkx1002-6630-201707019
[12]	高岳. 糙米全谷物酚类物质降血糖活性及作用机制研究[D]. 广州: 华南理工大学, 2019 GAO Y. Research on hypoglycemic activity and mechanism of phenolic compound in whole grain brown rice[D]. Guangzhou: South China University of Technology, 2019.
[13]	张欢. 蒸煮方式对糙米多酚抗氧化性、淀粉酶和葡萄糖苷酶活性的影响研究[D]. 沈阳: 沈阳师范大学, 2021 ZHANG H. Effect of different cooking methods on antioxidant activities and amylase and glucoside activities of phenolic compounds in brown rice[D]. Shenyang: Shenyang Normal University, 2021.
[14]	董华强, 李梅, 吴剑峰, 等. 多穗柯根皮苷水杨酸酯抗氧化和降血糖活性研究[J]. 食品科学,2009,30(19):279−282. [DONG H Q, LI M, WU J F, et al. Antioxidant and hypoglycemic activities of phloridzin-6"-O-salicylate[J]. Food Science,2009,30(19):279−282. doi: 10.3321/j.issn:1002-6630.2009.19.065
[15]	DENG N, ZHANG B S, LI T, et al. Assessment of the phenolic profiles, hypoglycemic activity, and molecular mechanism of different highland barley (Hordeum vulgare L.) varieties[J]. International Journal of Molecular Sciences,2020,21(4):1175. doi: 10.3390/ijms21041175
[16]	洪晴悦. 不同热加工对青稞主要生物活性成分和体外消化与肠菌发酵特性的影响[D]. 重庆: 西南大学, 2017 HONG Q Y. Effects of different thermal processing on main bioactive components, in vitro digestion and fermentation characteristics of Qingke[D]. Chongqing: Southwest University, 2017.
[17]	王倩倩, 李明泽, 陆红佳, 等. 不同加工方式对青稞降脂益肠功效的影响[J]. 食品科学,2014,35(13):276−280. [WANG Q Q, LI M Z, LU H J, et al. Influence of different processing methods on the effect of hulless barley on improving intestinal health and lowering serum lipid levels[J]. Food Science,2014,35(13):276−280. doi: 10.7506/spkx1002-6630-201413055
[18]	杨希娟. 青稞糌粑加工工艺研究[J]. 食品工业,2016,37(8):78−81. [YANG X J. Research on processing technology of hulless barely Tsampa[J]. Food Industry,2016,37(8):78−81.
[19]	XIANG Z Y, DENGJ L, YANG K L, et al. Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley[J]. Arabian Journal of Chemistry,2021,14(12):103447. doi: 10.1016/j.arabjc.2021.103447
[20]	ZHAO H F, DONG J J, LU J, et al. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.)[J]. Journal of Agricultural & Food Chemistry,2006,54(19):7277−7286.
[21]	杨希娟, 党斌, 樊明涛. 溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响[J]. 食品科学,2018,39(24):239−248. [YANG X J, DANG B, FAN M T. Effect of different extraction solvents on phenolic profiles and antioxidant activities of hulless barley[J]. Food Science,2018,39(24):239−248. doi: 10.7506/spkx1002-6630-201824036
[22]	周红, 张杰, 张文刚, 等. 青海黑青稞营养及活性成分分析与评价[J]. 核农学报,2002,35(7):1609−1618. [ZHOU H, ZHANG J, ZHANG W G, et al. Analysis and evaluation of the nutritional quality and active components of Qinghai black highland barley[J]. Journal of Nuclear Agricultural Sciences,2002,35(7):1609−1618.
[23]	姚轶俊, 李枝芳, 王立峰, 等. 体外模拟消化对四种杂粮中酚类物质及其降脂活性的影响[J]. 中国粮油学报,2020,35(5):30−36. [YAO Y B, LI Z F, WANG L F, et al. Effect of in vitro digestion on phenolic compounds and lipid-lowering effect of four coarse cereals[J]. Journal of the Chinese Cereals and Oils Association,2020,35(5):30−36.
[24]	LI Y P, SKOUROUMOUNIS G K, ELSEY G M, et al. Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols[J]. Food Chemistry,2011,129(2):570−576. doi: 10.1016/j.foodchem.2011.04.068
[25]	范铭, 刘哲, 曹艳, 等. 不同干燥方式对桑葚渣提取物主要活性成分及α-淀粉酶抑制活性的影响[J]. 浙江农业科学,2018,59(10):1911−1916. [FAN M, LIU Z, CAO Y, et al. Effects of different drying methods on main active components and α-amylase inhibitory activity of mulberry residue extract[J]. Zhejiang Agricultural Science,2018,59(10):1911−1916.
[26]	龙晓珊, 廖森泰, 刘书成, 等. 肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力[J]. 现代食品科技,2021,37(8):119−126. [LONG X S, LIAO S T, LIU S C, et al. The abilities of cinnamon polyphenols to scavenge free radicals and inhibit α-glucosidase[J]. Modern Food Science and Technology,2021,37(8):119−126.
[27]	潘玥, 刘小莉, 王英, 等. 蓝莓叶多酚对α-淀粉酶和α-葡萄糖苷酶的体外抑制活性研究[J]. 天然产物研究与开发,2022,34(4):579−587. [PAN Y, LIU X L, WANG Y, et al. Inhibitory effect of polyphenols from blueberry leaves on the activity of α-amylase and α-glucosidase in vitro[J]. Natural Product Research and Development,2022,34(4):579−587.
[28]	TIAN J L, SI X, WANG Y H, et al. Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia[J]. Food Chemistry,2021,341(1):128149.
[29]	YU Y F, ZHANG B, XIA Y H, et al. Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation[J]. Journal of Functional Foods,2019,60:103406. doi: 10.1016/j.jff.2019.06.008
[30]	LIN S, GUO H, BUGONG J D, et al. Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars[J]. Journal of Cereal Science,2018,81:69−75. doi: 10.1016/j.jcs.2018.04.001
[31]	ALIN, POPOVICĆ V, KOUTCHMA T, et al. Effect of thermal, high hydrostatic pressure, and ultraviolet-C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice[J]. Journal of Food Process Engineering,2020.
[32]	井璐珍. 不同色泽青稞及发芽青稞中酚类物质的定性定量分析及抗氧化活性研究[D]. 杨凌: 西北农林科技大学, 2019 JING L Z. Qualitative and quantitative analysis of phenolic compounds in different colors of highland barley and germinated highland barley and their antioxidant activity[D]. Yangling: Northwest A & F University, 2019.
[33]	WANG Q, SHAO H J, ZHANG Z, et al. Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion[J]. Journal of the Science of Food & Agriculture,2019,99(8):3871−3878.
[34]	LI Q, SHI X H, ZHAO Q J, et al. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)[J]. Food Chemistry,2016,201:80−86. doi: 10.1016/j.foodchem.2016.01.068
[35]	LI B, YANG W, NIE Y Y, et al. Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara[J]. Food Hydrocolloids,2019,94:48−56. doi: 10.1016/j.foodhyd.2019.02.042
[36]	ABDEL A, EI M, CHOO T M, et al. Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity[J]. Cereal Chemistry,2012,89(4):198−204. doi: 10.1094/CCHEM-10-11-0116
[37]	ZHENG B, ZHONG S W, TANG Y K, et al. Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo[J]. Food Chemistry,2020,310:125979. doi: 10.1016/j.foodchem.2019.125979

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (257) PDF downloads (35)

Science and Technology of Food Industry

Influence of Different Processing Methods on Phenols in Hulless Barley

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content