Qingke (Highland Barley) from Qinghai-Tibet Plateau: nutritional composition, phenolics profiles, antioxidant activity and hypoglycemic activity
文献类型： 外文期刊
作者： Wu, Yingying 1 ; Liu, Yanan 1 ; Wang, Shanshan 2 ; Zhang, Yuhong 2 ; Hou, Dianzhi 1 ; Ren, Feiyue 1 ; Zhou, Sumei 1 ;
作者机构： 1.Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, Lhasa 850000, Peoples R China
关键词： In vitro antioxidant; In vitro hypoglycemia; Monomer phenolics; Phytochemical; Whole grain
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 2193-4126
年卷期： 2025 年 19 卷 7 期
页码：
收录情况： SCI
摘要： The study aimed to examine the nutritional composition, polyphenolic content, antioxidant properties and hypoglycemic activity of ten land-race colored highland barley varieties. The results indicated that highland barley exhibited significant levels of protein (ranging from 9.33 to 16.71%), fiber (ranging from 11.59 to 15.26%), and beta-glucans (ranging from 4.07 to 6.42%), with comparatively lower fat content (ranging from 1.73 to 2.79%). The colored barley exhibited a noteworthy concentration of polyphenols, whereas the yellow barley variety 1128 displayed surprisingly elevated levels of polyphenols. The identified polyphenols encompassed naringenin, salicylic acid in the unbound fraction, and ferulic acid, epicatechin, and salicylic acid in the bound fraction across all ten varieties. Both the free and bound fractions of polyphenols in highland barley demonstrated exceptional antioxidant activity. Nevertheless, there is currently limited data regarding the hypoglycemic effects of highland barley polyphenols. In this study, it was determined that the polyphenols found in highland barley possess the capability to impede the enzymatic activities of alpha-amylase and alpha-glucosidase. The individual phenolic compounds significantly contributed to the antioxidant capacity, as well as the inhibition of alpha-amylase and alpha-glucosidase. These findings suggest that the ten varieties of highland barley hold promise as a functional supplement for regulating blood glucose levels and preventing diabetes.
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