Fate of Polyphenols and Antioxidant Activity of Barley during Processing

Barley (Hordeum vulgare L.) is the fourth most important cereal crop but very little of this grain is used as a human food. However, it has attracted attention from researchers and food processors during the last two decades. Barley has been recognized as a functional grain because it contains high...

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Bibliographic Details
Published in:Food reviews international 2022-02, Vol.38 (2), p.163-198
Main Authors: Sharma, Paras, Goudar, Giridhar, Longvah, T., Gour, Vinod. S., Kothari, S.L., Wani, Idrees A.
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Barley
Cereal crops
Cereals
Composition
flavonoids
Food
Food processing
Glucan
Grain
Hordeum vulgare
metal chelating activity
Phenolic compounds
Phenolic content
Phenols
Polyphenols
processing
Vegetable oils
β-Glucan
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Summary:Barley (Hordeum vulgare L.) is the fourth most important cereal crop but very little of this grain is used as a human food. However, it has attracted attention from researchers and food processors during the last two decades. Barley has been recognized as a functional grain because it contains high amounts of β-glucan (4-11%). In addition, it is good source of phenolic compounds and antioxidants among the cereals. The unique bioactive composition of barley makes it different from other cereals, fruits, and vegetables. Since barley and other cereals are consumed after processing, which greatly affects the composition of phytochemicals and antioxidants, it is important to know the processing effects to confirm such health claims for barley. This article reviews the literature on processing effects on polyphenols and antioxidants in barley.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2020.1725036