ArticleMolecules (Basel, Switzerland)2018
Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
49 citing papers in PubMed, 150 citations in OpenAlex.
- Effects of Rosa roxburghii Tratt. pomace as a functional feed ingredient on the growth performance, antioxidant capacity, meat quality, and muscle chemical composition of broilers.Poultry science · 2026Article
- De novo transcriptome and tissue-specific gene expression analysis in three types of barley following exploring the mechanism of quercetin content in purple barley (Hordeum vulgare).BMC plant biology · 2026Article
- From Nutrition to Energy: Evaluating the Role of Rye (Foods (Basel, Switzerland) · 2025Review
- Bioactive Potential and Chemical Composition ofMolecules (Basel, Switzerland) · 2025Article
- Ultrasound and Microwave-Assisted Extraction of Blackberry (Plants (Basel, Switzerland) · 2025Article
- Antioxidant action and potential neuroprotection of polyphenolics extracted fromFrontiers in nutrition · 2025Article
- Molecular mechanisms of how black barley accumulates higher anthocyanins than blue barley following transcriptomic evaluation and expression analysis of key genes in anthocyanins biosynthesis pathway.Frontiers in plant science · 2025Article
- Bolanthus turcicus: a promising antidiabetic with in-vitro antioxidant, enzyme inhibitory and antiadipogenic activities.Journal of molecular histology · 2024Article
- Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages.Foods (Basel, Switzerland) · 2024Article
- Review
- Role of total polyphenol content in seed germination characteristics of spring barley varieties amidst climate change.Scientific reports · 2024Article
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS).Food chemistry: X · 2024Article
- Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities.Molecules (Basel, Switzerland) · 2024Article
- Phytochemical Screening on Phenolic, Flavonoid Contents, and Antioxidant Activities of Six Indigenous Plants Used in Traditional Thai Medicine.International journal of molecular sciences · 2023Article
- Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide.Microorganisms · 2023Article
- Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Foods (Basel, Switzerland) · 2023Article
- Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication.Molecules (Basel, Switzerland) · 2023Article
- An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.Molecules (Basel, Switzerland) · 2023Review
- Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles.Food chemistry: X · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the polyphenols composition and antioxidant properties of 12 blue highland barley varieties planted on the Qinghai-Tibet Plateau area were measured. The contents of the free, bound and total phenolic acids varied between 166.20-237.60, 170.10-240.75 and 336.29-453.94 mg of gallic acid equivalents per 100 g of dry weight (DW) blue highland barley grains, while the free and bound phenolic acids accounted for 50.09% and 49.91% of the total phenolic acids, respectively. The contents of the free, bound and total flavones varied among 20.61-25.59, 14.91-22.38 and 37.91-47.98 mg of catechin equivalents per 100 g of dry weight (DW) of blue highland barley grains, while the free and bound flavones accounted for 55.90% and 44.10% of the total flavones, respectively. The prominent phenolic compounds in the blue hulless barley grains were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, naringenin, hesperidin, rutin, (+)-catechin and quercetin. Among these, protocatechuic acid, chlorogenic acid and (+)-catechin were the major phenolic compounds in the free phenolics extract. The most abundant bound phenolics were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, benzoic acid, dimethoxybenzoic acid, naringenin, hesperidin, quercetin and rutin. The average contribution of the bound phenolic extract to the DPPH
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.