Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta
{"title":"珍珠大麦馏分的酚类成分及阿拉伯木聚糖表征","authors":"Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta","doi":"10.1002/cche.70002","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine, in these barley varieties was reported.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The concentrations of ferulic and <i>p</i>-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The distribution of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"840-848"},"PeriodicalIF":2.5000,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70002","citationCount":"0","resultStr":"{\"title\":\"Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions\",\"authors\":\"Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta\",\"doi\":\"10.1002/cche.70002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine, in these barley varieties was reported.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>The concentrations of ferulic and <i>p</i>-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>The distribution of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 5\",\"pages\":\"840-848\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-07-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70002\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.70002\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.70002","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions
Background and Objectives
Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, N1,N8-dicaffeoyl spermidine, in these barley varieties was reported.
Findings
The concentrations of ferulic and p-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of N1,N8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.
Conclusions
This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.
Significance and Novelty
The distribution of N1,N8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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