Lipid and sugar profiles of various barley cultivars (Hordeum vulgare)
2015
Pastor, Kristian A. (Faculty of Technology, Novi Sad (Serbia)) | Ačanski, Marijana M. (Faculty of Technology, Novi Sad (Serbia)) | Vujić, Đura N. (Faculty of Technology, Novi Sad (Serbia)) | Kondić-Špika, Ankica Đ. (Institute of Field and Vegetable Crops, Novi Sad (Serbia)) | Hristov, Nikola S. (Institute of Field and Vegetable Crops, Novi Sad (Serbia))
The lipid components and soluble sugars in flour samples of different cultivars of bar- ley (Hordeum vulgare), involving winter malting barley, winter forage barley, spring barley, and hulless barley, were identified). Fatty acids were extracted from flour samp- les with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsul- fonium hydroxide) in methanol. Soluble sugars were extracted from defatted and dried samples of barley flour with 96% ethanol, and further derivatized into the corresponding trimethylsilyl (TMS) oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and alcoholic extracts of barley cultivars were analyzed by GC-MS system. Lipid and sugar compositions were very similar in all barley cultivars. Therefore, multivariate analysis was applied to numerical values of automatically integrated areas of the identified fatty acid methyl esters and TMS oximes of soluble sugars. The application of hierarchical cluster analysis showed a great similarity between the investigated flour samples of barley cultivars, according to their fatty acid content (0.96). Also, significant, but somewhat less similarity was obser- ved regarding the content of soluble sugars (0.70). These preliminary results indicate the possibility of distinguishing flour made of barley, regardless of the variety, from flours made of other cereal species, just by the analysis of the contents of fatty acids and soluble sugars.
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