释放酚类潜力:确定谷粒颜色各异的无壳大麦基因型的最佳谷粒发育阶段

Foods Pub Date : 2024-06-12 DOI:10.3390/foods13121841
Iván Friero, A. Macià, M. Romero, Ignacio Romagosa, Mariona Martínez-Subirà, M. Moralejo
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引用次数: 0

摘要

大麦富含酚类化合物,有益健康,是均衡饮食的重要补充。然而,大多数研究都侧重于大麦最终成熟时的酚类化合物,而忽视了它们在谷物发育过程中的合成及其对大麦食品质量的影响。本研究调查了专为食品应用而培育的四种不同谷粒颜色的无壳大麦基因型在谷粒发育过程中的酚类概况。研究的目的是确定酚类概况,并确定酚类含量和抗氧化能力最大化的最佳成熟阶段。通过 UPLC-MS/MS 和体外抗氧化能力测定,结果表明随着谷物的成熟,酚类化合物总量会减少,原因是储备成分的合成增加。黄烷-3-醇、酚酸和黄酮苷在未成熟阶段达到峰值,而花青素在生理成熟阶段达到峰值。收获期的酚含量最低,从黑色到黄色、紫色和蓝色的基因型呈梯度分布。抗氧化能力在成熟期波动,与酚类化合物呈正相关,特别是结合酚酸和花青素。这些发现表明,及早收获未成熟谷物有助于保留生物活性化合物,从而促进未成熟大麦粒在食品中的应用。为支持这一市场,激励措施应抵消与谷物重量减少相关的成本。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color
Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley’s final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight.
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