Antioxidant Vitamins in Barley Green Biomass
2010
Belcredi, Natalie Brezinova | Ehrenbergerova, Jaroslava | Fiedlerova, Vlasta | Belakova, Sylvie | Vaculova, Katerina
Two malting hulled varieties (Sebastian, Malz) and one nonmalting hull-less variety (AF Lucius) were used to assess vitamins C and E in the green biomass of young plants of spring barley (Hordeum vulgare L.) in three stages of growth and development (BBCH 29, 31, 32−33). The samples from sampling I (BBCH 29) had statistically significantly higher vitamin C content and vitamin E activity compared to sampling I (BBCH 31). The highest average vitamin content was determined in the malting variety Sebastian (vitamin C, 520 mg 100 g−1 DM; vitamin E, 73.06 mg kg−1 DM) compared to the varieties Malz (501 mg 100 g−1 DM; 61.84 mg kg−1 DM) and AF Lucius (508 mg 100 g−1 DM; 67.81 mg 100 g−1 DM). The locality Krom (Czech Republic, CR), with vitamin C and E contents of 524 mg 100 g−1 DM and 68.74 mg kg−1 DM, respectively, proved to be more suitable for growing green biomass compared to the locality abice (CR) (content of vitamins C and E, 477 mg 100 g−1 DM and 66.39 mg kg−1 DM, respectively). During the research period (2005−2007), it was determined that the green mass of young plants of spring barley was a significant source of vitamins C and E in the growth stage BBCH 29; in later samplings (BBCH 32−33) the vitamin levels dropped (by as much as 48%). These vitamins are important antioxidants for human health. Therefore, “green barley” can be recommended for the preparation of natural dietary supplements and is preferred to synthetic vitamin preparations.
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