ArticleFood chemistry: X2025
Analysis of antioxidant capacity and wine quality characteristics of fermented colored highland barley based on metabolomics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Comparative multi-omics analysis of microbial succession, metabolite profiles, and antioxidant properties in fermented black and yellow highland barley.Food chemistry: X · 2026Article
- Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening.Food chemistry: X · 2026Article
- Study on the characteristics and nutritional properties of germinated highland barley treated by different thermal processing based on quasi-targeted metabolomics.Food chemistry: X · 2026Article
- Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product.Frontiers in nutrition · 2026Review
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Authors and funding
10 authors.
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Abstract
Colored highland barley is a promising nutrient-rich functional food. However, antioxidant capacity after fermentation and the quality of the resulting wine remain unexplored. This study investigated how the accumulation of non-volatile metabolites in four fermented colored highland barley varieties influences antioxidant capacity and wine quality. Comprehensive metabolomic analysis identified 1602 distinct non-volatile metabolites, with 486, 229, and 392 showing differential accumulation in black, purple, and blue varieties, respectively, compared with the yellow variety. Key differentially accumulated metabolites were enriched in flavonoid, flavone, flavonol, and anthocyanin biosynthesis pathways, significantly influencing antioxidant capacity. Interactions among glucose, organic acids, and metabolites contributed to the unique flavor of highland barley wine. Differences in physicochemical characteristics and flavor compounds offer consumers a diverse selection of highland barley wines. These results provide valuable insights for the further investigation of functional components in colored highland barley and the development of high-quality highland barley wine.
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