Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia

Šterna, Vita; Zute, Sanita; Jākobsone, Ida

doi:10.1515/prolas-2015-0023

Abstract

Cereals, including barley, have been recognised as functional foods that provide beneficial effect on the health of the consumer and decrease the risk of various diseases. The aim of investigation was to determine the grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients. The results of analysis showed that protein content among varieties ranged from 106.6-146.8 g·kg^-1, total dietary fibre 187.4-208.2 g·kg^-1, β-glucans 42.8 g-49.4 g·kg^-1, and amount of α-tocopherol 6.03-8.93 mg·kg^-1. The sum of essential amino acids in barley grain samples was from 32.90 g·kg^-1 to 38.71 g·kg^-1. All varieties of hulled and hulless barley grain were found to be sources of protein with high biological value. Comparison of barley varieties bred in Latvia suggests that variety ‘Kornelija’ outperforms others in protein, dietary fibre and micronutrient content.

References

Anderson, W., Bridges, E. S. (1988). Dietary fiber content of selected foods. Amer. J. Clin. Nutr., 47, 440-447.10.1093/ajcn/47.3.440
Search in Google Scholar
Andersson, A. A. M., Lampi, A.-M., Nyströ, M. L., Piironen, V., Li, L., Ward, J. L., Gebruers, K., Courtin, C. M., Delcour, J. A., Boros, D., Fras, A., Dynkowska, W., Rakszegi, M., Bedõ, Z., Shewry, P. R., Aman, P. (2008). Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN diversity screen. J. Agr. Food Chem., 56, 9767-9776.10.1021/jf802037f
Search in Google Scholar
Anonymous (2005). FDA allows barley products to claim reduction in risk of coronary heart disease. FDA news release, 23 December. Available at: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2005/ucm108543.htm (accessed November 2012).
Search in Google Scholar
Anonymous (2007). Protein and amino acid requirements in human nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation, World Health Organization Technical Report Series 935, Geneva.
Search in Google Scholar
Arendt, E. K., Zannini, E. (2013). Cereal Grains for the Food and Beverage Industries. Woodhead Publishing, Cambridge. 485.10.1533/9780857098924
Search in Google Scholar
Baik, B.-K., Ullrich, S. E. (2008). Barley for food: Characteristics, improvement, and renewed interest. J. Cereal Sci., 48, 233-242.10.1016/j.jcs.2008.02.002
Search in Google Scholar
Bleidere, M., Zute, S., Jâkobsone, I. (2013). Characterisation of physical and biochemical traits of hulless spring barley grain in Latvian breeding programme. Proc. Latvian Acad. Sci., Section B, 67 (4/5), 399-404.10.2478/prolas-2013-0065
Search in Google Scholar
Cavarelo, A., Gianineti, A., Finocchiaro, D. A., Stanca, A. M. (2004). Tocols in hull-less and hulled barley genotypes grown in contrasting environments. J. Cereal Sci., 39, 175-180.10.1016/S0733-5210(03)00072-9
Search in Google Scholar
Duffus, C. M., Cochrane, M. P. (1993). Formation of the barley grain - Morphology, physiology and biochemistry. In: Macgregor, A. W., Bhatty, R. S. (eds.). Barley: Chemistry and Technology. AACC International Inc., St. Paul, MN, pp. 31-72.
Search in Google Scholar
Fastnaught, C. E. (2001). Barley fiber. In: Deher, C. M. (ed.). Handbook of Dietary Fiber. Marcel Dekker, New York, pp. 519-542.
Search in Google Scholar
Kahlon, T. S., Chow, F. I. (1997). Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions. Cereal Foods World, 42, 86-92.
Search in Google Scholar
Kerckhoffs, D. A. J. M., Brouns, F., Hornstra, G., Mensink, R. P. (2002). Effects on the human serum lipoprotein profile of â-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols. J. Nutr., 132, 2494-2505.10.1093/jn/132.9.249412221200
Search in Google Scholar
Morrison, W. R. (1978). Cereal lipids. In: Advances in Cereal Science and Technology, Vol. 2. Y. Pomeranz (ed.). American Association of Cereal Chemists, St. Paul, MN, pp. 228-348.
Search in Google Scholar
Newman, C. W., Newman, R. K. (2005). Hulless barley for food and feed. In: Abdelaal, E., Wood, P. (eds.). Specialty Grains for Food and Feed. AACC International, Inc., St Paul, MN, pp. 167-202.
Search in Google Scholar
Qi, J. C., Zhang, G. P., Zhou, M. X. (2006). Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity. J. Cereal Sci., 43, 102-107.10.1016/j.jcs.2005.08.005
Search in Google Scholar
Ward, J. L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nyströ, M. L., Andersson, A. A. M., Åman, P., Boros, D., Rakszegi, M., Bedõ, Z. and Shewry, P. R. (2008). The HEALTHGRAIN cereal diversity screen: Concept, results, and prospects. J. Agr. Food Chem., 56, 9699-9709.10.1021/jf800957418921969
Search in Google Scholar
Welch, R.W. (1978). Genotypic variation in oil and protein in barley grain. J. Sci. Food Agr., 29, 953-958.10.1002/jsfa.2740291109
Search in Google Scholar
Zielinski, H., Ciska, E., Kozlowska, H. (2001). The cereal grains: Focus on vitamin E, Czech. J. Food Sci., 19, 182-188. Available at: http://www.healthknot.com/protein_requirement.html#subject (accessed 8 April 2015).
Search in Google Scholar

Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia

Abstract

Paradigm

My account