Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley

Ben Wang; Chenzhipeng Nie; Tingting Li; Jiajia Zhao; Mingcong Fan; Yan Li; Haifeng Qian; Li Wang

doi:10.1016/j.foodres.2022.112137

Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley

Food Res Int. 2022 Dec;162(Pt B):112137. doi: 10.1016/j.foodres.2022.112137. Epub 2022 Nov 19.

Authors

Ben Wang¹, Chenzhipeng Nie¹, Tingting Li², Jiajia Zhao³, Mingcong Fan¹, Yan Li¹, Haifeng Qian¹, Li Wang⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
² Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
³ College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou 225000, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: wl0519@163.com.

PMID: 36461361
DOI: 10.1016/j.foodres.2022.112137

Abstract

This study investigated the effects of two thermal treatments (boiling and roasting) on highland barley (HB) phenolics and their bioaccessibilities (in-vitro). The UPLC Q-TOF-MS system was utilized to identify the individual phenolic compounds in HB. Twenty-one phenolics and two non-phenolic compounds were identified in HB, and the fundamental phenolics in HB were flavanols and phenolic acids. Both boiling and roasting improved free and bound phenolics' extractability and antioxidant activity by loosening the grain matrix. In-vitro simulated digestion showed that thermal-treated HB had higher bioaccessibility of phenolics than raw samples, and the boiled samples had higher bioaccessibility (36.3%) of phenolics than those of roasted samples (22.75%). Therefore, boiling and roasting could be used as non-chemical treatments to improve whole grain's phenolic content and their bioaccessibility.

Keywords: Antioxidant activity; Highland barley; In-vitro digestion; Phenolics; Thermal treatment.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Edible Grain
Hordeum*
Phenols
Polyphenols

Substances

Phenols
Polyphenols