Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Qingyue Hong; Guangjing Chen; Zhirong Wang; Xuhui Chen; Jianquan Kan

doi:10.1016/j.fshw.2022.07.030

Food Science and Human Wellness 2023, 12(1): 119-129 https://doi.org/10.1016/j.fshw.2022.07.030

Research Article |

Open Access | Issue | Published: 09 August 2022

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Show Author's Information Hide Author's Information Qingyue Hong^{^a^,^b^,^c}, Guangjing Chen^{^d}, Zhirong Wang^{^a^,^b^,^c}, Xuhui Chen^{^a^,^b^,^c}, Jianquan Kan^{^a^,^b^,^c}(

)

College of Food Science, Southwest University, Chongqing 400715, China

Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China

Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China

Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:

Antioxidant activity, Phenolic compounds, Qingke (highland hull-less barley), Thermal processing, Bioactive components

Cite this article:

Hong Q, Chen G, Wang Z, et al. Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley). Food Science and Human Wellness, 2023, 12(1): 119-129. https://doi.org/10.1016/j.fshw.2022.07.030

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Abstract

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe²⁺ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke.

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Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Show Author's information Hide Author's Information Qingyue Hong^{^a^,^b^,^c}, Guangjing Chen^{^d}, Zhirong Wang^{^a^,^b^,^c}, Xuhui Chen^{^a^,^b^,^c}, Jianquan Kan^{^a^,^b^,^c}(

)

College of Food Science, Southwest University, Chongqing 400715, China

Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China

Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China

Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Keywords: Antioxidant activity, Phenolic compounds, Qingke (highland hull-less barley), Thermal processing, Bioactive components

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Received: 07 January 2021

Revised: 05 April 2021

Accepted: 20 April 2021

Published: 09 August 2022

Issue date: January 2023

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Acknowledgements

This study was financially supported by the 2018 annual three gorges follow-up research project of the three gorges office of the State Council (YYNY-2017-01).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).