Characterisation of Physical and Biochemical Traits of Hulless Spring Barley Grain in the Latvian Breeding Programme

Open access

Abstract

Incorporation of whole grain, such as hulless barley, as a part of a balanced diet can help reduce the risk of coronary heart diseases, diabetes and specific cancers, and provide other health benefits as well. The objectives of this study were to determine the physical and chemical characteristics of grains of hulless barley genotypes from the Latvian spring barley programme. Field experiments were carried out in 2010-2011 at the State Stende Cereal Breeding Institute. Grain samples of 29 hulless spring barley breeding lines were analysed for grain physical traits (1000 kernel weight, test weight), macronutrients (crude protein, starch, β -glucans), and micronutrients (total phenolic content, DPPH antiradical scavenging activity and α-tocopherol content). The variation of physical traits and macronutrients was mainly determined by genotype (ω2 = 32-62%) and year (η2 = 8-42%) and to a lesser extent by interaction of factors. The difference between hulless genotypes, as indicated the coefficient of variation, was rather high for all micronutrients (V% = 13.4-25.6). Significant (P < 0.05) positive correlation was detected between radical scavenging activity and total phenolic content (r = 0.519) and starch content (r = 0.530). The best hulless breeding lines ‘1185’ and ‘IC 360’ (variety ‘Kornelija’ submitted for DUS and VCU tests) were selected for future usage in clinical investigations.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Aman P. Graham H. Tilly A. C. (1989). Content and solubility of mixed-linked -glucan in barley and oats during kernel development and storage. J. Cereal Sci. 10 45-50.

  • Bhatty R. S. (1999) The potential of hulless barley. Cereal Chemistry76 589-599.

  • 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.

  • Charalampopouos D. Wang R. Pandiella S. S. Webb C. (2002). Application of cereals and cereal components in functional foods: A review. Int. J. Food Microbiol.79 (1-2) 131-141.

  • Colombo M. L. (2010). An update on vitamin E tocopherol and tocotrienol-perspectives. Molecules15 2103-2113.

  • Dabina-Bicka I. Karklina D. Kruma Z. (2011). Polyphenols and vitamin E as potential antioxidants in barley and malt. Proceedings of 6th BalticConference on Food Science and Technology: Innovations for Food Scienceand Production FOODBALT-2011 5-6 May 2011 (pp. 121-126). Jelgava.

  • Evers T. Millar S. (2002). Cereal grain structure and development: Some implications in quality. J. Cereal Sci.36 261-284.

  • Ehrenbergerova J. Belcrediova N. Pryma J. K. Newman C. W. (2006). Effect of cultival year grown and croping system on the content of tocopherols and tocotrienols in grains of hulled and hulless barley. Plant FoodsHuman Nutr. 61 (3) 145-150.

  • Falk J. Krahnstover A. van der Kooij T. A. Schlensog M. Krupinska K. (2004). Tocopherol and tocotrienol accumulation during development of caryopses from barley (Hordeum vulgare L.). Phytochemistry65 (22) 2977-2985.

  • Fisher R. A. (2007). Understanding the physiological basis of yield potential in wheat. J. Agricult. Sci.145 99-113.

  • Grissom R. J. Kim J. J. (2012). Effect Sizes for Research: Univariate andMultivariate Applications. 2nd ed. New York: Taylor & Francis Group. 429 pp.

  • Kahkonen M. P. Hopia A. I. Vuorela H. J. Rauha J. Pihlaja K. Kujala S. T. Heinonen M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. J. Agricult. Food Chem. 47 3954-3962.

  • Li W. Wei C. V. White P. J. Beta T. (2007). High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. J. Agricult. Food Chem.55 (2) 291-298.

  • Moreau R. A. Flores R. A. Hicks K. B. (2007). The composition of functional lipids in hulled and hulless barley in fractions obtained by scarification and in barley oil. Cereal Chem.84 1-5.

  • Newman R. K. Newman C. W. (2008). Barley for Food and Health. ScienceTechnology and Products. A John Willey&Son Inc. 245. pp.

  • Pins J. J. Kaur H. (2006). A review of the effects of barley -glucan on cardiovascular and diabetic risk. Cereal Foods World 51 8-12.

  • Ragaee S. Abdel-Aal E.-S. M. Noaman M. (2006) Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem.98 (1) 32-38.

  • Rice-Evans C. A. Miller N. J. Bolwell P. G. Bramley. P. M Pridh J. B. (1995). The relative antioxidant activities of plant-derived polyphenolics flavonoids. Free Radical Res.22 375-383.

  • Schelling K. Born K. Weissteiner C. Kunbauch W. (2003). Relationships between yield and quality arameters of barley (Hordeum vulgare L.) and phenological and meteorological data. J. Agron. Crop Sci.189 113-122. Singleton V. L. Orthofer R. Lamuela-Raventos R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth. Enzymol.29 152-178.

  • Zhao H. Fan W. Dong J. Lu J. Chen J. Shan L. Lin Y. Kong W. (2008). Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem.107 296-304

  • Zielinski H. Ciska E. Kozlowska H. (2001). The cereal grains: Focus on vitamin E. Czech J. Food Sci.19 182-188

Search
Journal information
Impact Factor


CiteScore 2018: 0.3

SCImago Journal Rank (SJR) 2018: 0.137
Source Normalized Impact per Paper (SNIP) 2018: 0.192

Metrics
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 188 89 1
PDF Downloads 94 60 3