A comparative metabolomics study of polyphenols in highland barley (Hordeum vulgare L.) grains with different colors

文献类型： 外文期刊

第一作者： Yang, Yang

作者： Yang, Yang;Fan, Bei;Mu, Yuwen;Tong, Litao;Wang, Lili;Liu, Liya;Li, Minmin;Sun, Peipei;Sun, Jing;Wang, Fengzhong;Yang, Yang;Fan, Bei;Yang, Yang;Li, Yang;Yang, Yang

作者机构：

关键词： Highland barley; Grains; UPLC-ESI-MS/MS; Phenolic acids; Flavonoids; Metabolites

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 174 卷

页码：

收录情况： SCI

摘要： Highland barley (HB) grains are gaining increasing popularity owing to their high nutritional merits. However, only limited information is available on the metabolic profiles of HB grains polyphenols, especially the difference of polyphenols in different colors of HB. In this study, we determined the metabolic profiles of black, blue, and white HB grains via an ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based metabolomics. A total of 402 metabolites were identified, among which 198, 62, and 189 metabolites displayed different accumulation patterns in the three comparison groups (WHB vs. BKHB, WHB vs. BEHB, BEHB vs. BKHB), respectively. In particular, flavonoids and phenolic acids contents displayed considerable differences among the three HB cultivars. The phenolics content of black HB was relatively high. Additionally, "Flavonoid biosynthesis" and "flavone and flavonol biosynthesis" were the significantly enriched pathways. In conclusion, this study provides comprehensive insights into the adequate utilization and development of novel HB-based functional foods.

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