Impact of germination on nutrient substance, antioxidant activity, and phenolic bioaccessibility in highland barley

文献类型： 外文期刊

第一作者： Liu, Yanan

作者： Liu, Yanan;Wu, Yingying;Jia, Yuanqiang;He, Jialin;Hou, Dianzhi;Ren, Feiyue;Zhou, Sumei;Zhang, Yuhong;Wang, Shanshan;Ren, Feiyue;Zhou, Sumei

作者机构：

关键词： Antioxidant capacity; Bioaccessibility; Germination; Highland barley; Phenolic

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 2193-4126

年卷期： 2025 年 19 卷 5 期

页码：

收录情况： SCI

摘要： This study comprehensively investigated the changes of the nutritional components, antioxidant activities, phytic acid, the activity of phenylalanine ammonia-lyase and the bioaccessibility of phenolic compound during the germination process of highland barley. The findings revealed that the content of reducing sugars, free amino acids, phenolic and flavonoid significantly increased by 4.75%, 185.22%, 31.80% and 15.76%, respectively, while starch and phytic acid decreased by 11.47% and 35.23%, respectively, in highland barley germinated for 72 h as compared to ungerminated highland barley. Notably, the increase in phenolic content over the course of germination was associated with the enhanced Phenylalanine ammonia-lyase activity and, consequently, greater antioxidant capacity. Germinated highland barley maintained high phenolic and flavonoid release amount and their bioavailability during in vitro digestion, ranging from 2.20 to 3.08 mg GAE/g DW, 0.53-0.67 mg RE/g DW, 31.63-44.31%, and 25.23-31.59%, respectively, and exhibited robust antioxidant activity. This research provides new insights into the germination-induced alterations in highland barley, underscoring the potential of germinated highland barley products as antioxidant-rich functional foods.

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