Food and Fermentation Industries >

2022 , Vol. 48 >Issue 4: 158 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027473

Effect of germination on the composition of active ingredients and antioxidant capacity in black highland barley

  • MENG Xiang ,
  • ZHU Xueyang ,
  • ZHANG Lifang ,
  • TAO Jin ,
  • XU Ningli ,
  • ZHANG Guoqiang
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  • (College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China)

Received date: 2021-03-29

  Revised date: 2021-04-29

  Online published: 2022-03-16

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Abstract

To study the changes of active ingredients and antioxidant capacity during the germination of barley, the Congo red method and enzyme-linked immunosorbent assay were used to determine the changes of active ingredients and antioxidant capacity in cotyledons, seed coats and embryo roots of black highland barley during the germination process. The correlation between the active ingredients and antioxidant capacity were explored. The results showed that the overall β-glucan content in cotyledons, the seed coat and radicle decreased with the elongation of germination time and decreased by 24.87%, 33.03% and 44.90% on the 7 d of germination compared with 3 d respectively. Melatonin content in both cotyledons and radicles peaked at (6.56±0.19) ng/g and (6.87±0.05) ng/g at 5 d, respectively, and melatonin content in seed coat gradually decreased. Total flavonoid and total phenolic contents in cotyledons and radicles fluctuated, while total phenolic and total flavonoid contents in seed coat showed an overall increasing trend which with an increasing of 26.35% and 48.67% on the 7 d of germination compared to 3 d, respectively. The antioxidant capacity of seed coat was significantly higher than that of cotyledons and radicles, and the FRAP reducing capacity, DPPH scavenging capacity and ABTS scavenging capacity of black barley seed coat on the 7 d of germination were 1.82, 2.50 and 4.02 times higher than those before germination. Correlation analysis showed that β-glucan content in cotyledons was significantly high and positively correlated with ABTS scavenging ability (P<0.01). Total phenol content in cotyledons, the seed coat and radicle, total flavonoid content in seed coat were significant positively correlated with FRAP reducing ability, DPPH scavenging ability and ABTS scavenging ability (P<0.01). Moreover, total flavonoid content in cotyledons and radicle was significantly positive correlated with FRAP reducing ability and DPPH scavenging ability. Meanwhile, The total flavonoid content in cotyledons and embryo roots showed a significantly positive correlation with FRAP reducing ability and DPPH scavenging ability (P<0.01). In conclusion, the sprouting treatment increased the content of active ingredients and antioxidant capacity of different tissues of black barley, and this study provides data support and theoretical reference for the development and utilization of active ingredients of black highland barley.

Key words： black highland barley; different tissues; germination; active constituent; antioxident activity

Cite this article

MENG Xiang , ZHU Xueyang , ZHANG Lifang , TAO Jin , XU Ningli , ZHANG Guoqiang . Effect of germination on the composition of active ingredients and antioxidant capacity in black highland barley[J]. Food and Fermentation Industries, 2022 , 48(4) : 158 -164 . DOI: 10.13995/j.cnki.11-1802/ts.027473

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