Variation in total polyphenol content and browning reaction after heat treatment in barley
2000
Fujita, M. (Shikoku National Agricultural Experiment Station, Zentsuji, Kagawa (Japan)) | Takeda, K. | Kohyama, N. | Domon, E. | Doi, Y.
The browning reaction after heat treatment in barley grain is one of the constraints on the use of barley as human diet food. This browning reaction is highly correlated with the total polyphenol content in barley grain. Therefore, it may be possible to address this problem by reducing the total polyphenol content in grain genetically. The total polyphenol content in pearled barley (pearled to 60% in the case of hulless barley, and to 55% in the case of hulled barley) was investigated using 1,347 cultivated (Hordeum vulgare) and 2 wild (H. vulgare subsp. spontaneum) barley varieties collected from different areas of the world. The total polyphenol content in cultivated barley ranged from 0.19 to 0.75 mg/g, and a frequency graph showed a nearly normal curve, while the content in hulless varieties in Japan and Korea was relatively low. The content in wild barley (pearled to 55%) was about 2 times higher than the average value recorded in cultivated barley. We selected proanthocyanidin-free mutants and 5 local varieties as gene sources for low polyphenol content. Based on HPLC analysis, none of the 5 local varieties were proanthocyanidin-free mutants
Показать больше [+] Меньше [-]