ArticleFoods (Basel, Switzerland)2022
Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 46 citations in OpenAlex.
- Postprandial glycemic response, sensory, and appetite evaluation of highland barley-multigrain rice versus white rice in healthy Chinese adults: A randomized crossover study.Asia Pacific journal of clinical nutrition · 2025Trial
- Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.NPJ science of food · 2026Article
- Chemical Composition Analysis of Highland Barley (Foods (Basel, Switzerland) · 2026Article
- Comparative analysis ofFood chemistry: X · 2025Article
- Occurrence, Biosynthesis, and Health Benefits of Anthocyanins in Rice and Barley.International journal of molecular sciences · 2025Review
- Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color.Foods (Basel, Switzerland) · 2024Article
- Investigating the regulatory role ofPeerJ · 2024Article
- Nutritional and Functional Composition of Barley Varieties From Legambo District, Ethiopia.TheScientificWorldJournal · 2024Article
- Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Foods (Basel, Switzerland) · 2023Article
- Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods.Foods (Basel, Switzerland) · 2023Article
- The Phenolic Compounds' Role in Beer from Various Adjuncts.Molecules (Basel, Switzerland) · 2023Article
- Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran.Molecules (Basel, Switzerland) · 2023Article
- Response of salt stress resistance in highland barley (Hordeum vulgare L. var. nudum) through phenylpropane metabolic pathway.PloS one · 2023Article
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5 authors at 2 institutions in 1 country.
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Abstract
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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