Comparative analysis of β-glucan, phenolic compounds, and targeted metabolomics in whole-grain highland barley varieties: Effects of cooking-induced changes

Abstract

This study examines the phytochemical profiles and antioxidant activities of highland barley varieties with white, blue, and black seed coat colors, focusing on the effects of cooking methods on black barley. Among the varieties, black barley, particularly Xiongzhang type, showed high concentrations of anthocyanins, proanthocyanidins, flavonoids, and phenolics, all of which are associated with enhanced antioxidant activities. Metabolomic profiling revealed significant biochemical diversity across the barley samples closely linked to seed coat color. Cooking methods substantially influenced β-glucan levels and metabolomic profiles. Specifically, frying and baking increased β-glucan content while inducing specific metabolic changes. The findings highlight the nutritional advantages of black barley and the role of cooking techniques in preserving its bioactive compounds. This study provides valuable insights for breeding initiatives and dietary recommendations to enhance the nutritional quality and health benefits of barley.