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Composition of Korean colored barley varieties with the different degree of pearling
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/297872
Anthocyanins are the primary pigments in black, blue, and purple cereal grains. Recently, anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity. Anthocyanin-pigmented barley grains can be a stable source of anthocyanins as well as β-glucan. Cloered barley as purple, blue and black barley consumptions are rapidlly growing presently due to their healthy functional food ingredients in Korea. Color barley cultivars accumulate purple pigments in the stem, awn, lemma, palea, and pericarp during seed maturation. The large consumption of barley in human foods is almost pearled products. Here we investigated composition of pearled barley and pearling by-products of korean colored barley varieties by degree of pearling. Barley grains from four hull-less colored barley varieties, Zasoojeongchal, Boseokchal Ganghochung and Huknarae were pearled to various degrees(5-50%). The composition (β -glucan, total phenol, proanthocyanidin and total anthocyanin) of pearled barley fractions flour and pearled barley grain was determined. β-glucan content was not changed seriously in pearled barley grain according to increasing pearling degree. Total phenol and proanthocyanidin content was decreased. β-glucan content was increased in pearling by-products according to increasing pearling degree and total phenol and proanthocyanidin content was decreased. Total anthocyanin content also was decreased in pearled barley fractions flour by the degree of pearling.
