Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.

Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley's final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applicat...

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Detalhes bibliográficos
Autores: Friero, Iván, Macià i Puig, Ma Alba, Romero Fabregat, Mª Paz, Romagosa Clariana, Ignacio, Martínez Subirà, Mariona, Moralejo Vidal, Mª Angeles
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/466225
Acesso em linha:https://doi.org/10.3390/foods13121841
https://hdl.handle.net/10459.1/466225
Access Level:acceso abierto
Palavra-chave:UPLC-MS/MS
Antioxidant capacity
Food barley
Grain development
Immature grains
Phenolic compounds profile
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spelling Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.Friero, IvánMacià i Puig, Ma AlbaRomero Fabregat, Mª PazRomagosa Clariana, IgnacioMartínez Subirà, MarionaMoralejo Vidal, Mª AngelesUPLC-MS/MSAntioxidant capacityFood barleyGrain developmentImmature grainsPhenolic compounds profileBarley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley's final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight.This work was funded by project PID2020-113009RB-I00 from the Spanish Ministry of Economy and Competitiveness. Iván Friero Moreno was supported by a pre-doctoral fellowship (PRE2021-100591). Mariona Martínez-Subirà received postdoctoral support (Margarita Salas) from European Union-Next Generation EU, Ministerio de Universidades y Plan de Recuperación, Transformación y Resiliencia.MDPI2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.3390/foods13121841https://hdl.handle.net/10459.1/466225reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113009RB-I00Reproducció del document publicat a https://doi.org/10.3390/foods13121841Foods, 2024, vol. 13, núm. 12, art. 1841https://doi.org/10.34810/data1861cc-by (c) Friero et al., 2024Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4662252026-05-29T05:05:01Z
dc.title.none.fl_str_mv Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
title Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
spellingShingle Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
Friero, Iván
UPLC-MS/MS
Antioxidant capacity
Food barley
Grain development
Immature grains
Phenolic compounds profile
title_short Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
title_full Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
title_fullStr Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
title_full_unstemmed Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
title_sort Unlocking phenolic potential: determining the optimal grain development stage in hull-less barley genotypes with varying grain color.
dc.creator.none.fl_str_mv Friero, Iván
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Romagosa Clariana, Ignacio
Martínez Subirà, Mariona
Moralejo Vidal, Mª Angeles
author Friero, Iván
author_facet Friero, Iván
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Romagosa Clariana, Ignacio
Martínez Subirà, Mariona
Moralejo Vidal, Mª Angeles
author_role author
author2 Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Romagosa Clariana, Ignacio
Martínez Subirà, Mariona
Moralejo Vidal, Mª Angeles
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv UPLC-MS/MS
Antioxidant capacity
Food barley
Grain development
Immature grains
Phenolic compounds profile
topic UPLC-MS/MS
Antioxidant capacity
Food barley
Grain development
Immature grains
Phenolic compounds profile
description Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley's final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods13121841
https://hdl.handle.net/10459.1/466225
url https://doi.org/10.3390/foods13121841
https://hdl.handle.net/10459.1/466225
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113009RB-I00
Reproducció del document publicat a https://doi.org/10.3390/foods13121841
Foods, 2024, vol. 13, núm. 12, art. 1841
https://doi.org/10.34810/data1861
dc.rights.none.fl_str_mv cc-by (c) Friero et al., 2024
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Friero et al., 2024
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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