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<p>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 β-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 α-amylase and α-glucosidase. The individual phenolic compounds significantly contributed to the antioxidant capacity, as well as the inhibition of α-amylase and α-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.</p>

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Qingke (Highland Barley) from Qinghai-Tibet Plateau: nutritional composition, phenolics profiles, antioxidant activity and hypoglycemic activity

  • 期刊论文

  • 发表日期：

    2025年5月16日

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  • Yingying Wu,
  • Yanan Liu,
  • Shanshan Wang,
  • Yuhong Zhang,
  • Dianzhi Hou,
  • Feiyue Ren,
  • Sumei Zhou

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 β-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 α-amylase and α-glucosidase. The individual phenolic compounds significantly contributed to the antioxidant capacity, as well as the inhibition of α-amylase and α-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.