Study on the nutrient composition and antioxidant activity of highland barley bran

Authors

XIANG Zhuoya, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
XIA Chen, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
YANG Kaijun, Ganzizhou Institute of Agricultural Sciences, Kangding, Sichuan 626000, China
LIU Tinghui, Ganzizhou Institute of Agricultural Sciences, Kangding, Sichuan 626000, China
CHEN Jian, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
ZHU Yongqing, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
XUN Guolun, Ganzizhou Institute of Agricultural Sciences, Kangding, Sichuan 626000, China
ZHANG Yingjiao, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
LIN Changbin, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
HUANG Qiaolian, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China

Abstract

In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 mg/g. Both total polyphenols and anthocyanins were higher than those of highland barley whole grains. Radical scavenging capacities of DPPH and ABTS were lifted with the increase of bran sample concentration. In addition, the contents of anthocyanins and total polyphenols of black highland barley bran were significantly higher than those in white highland barley bran, while the other nutritional components were similar. Therefore, highland barley bran could be used as a potential deep processing raw material in functional foods or as a nutritional fortifier to enhance the processing additional value of highland barley bran.

Publication Date

12-28-2019

First Page

163

Last Page

168

DOI

10.13652/j.issn.1003-5788.2019.12.030

Recommended Citation

Zhuoya, XIANG; Chen, XIA; Kaijun, YANG; Tinghui, LIU; Jian, CHEN; Yongqing, ZHU; Guolun, XUN; Yingjiao, ZHANG; Changbin, LIN; and Qiaolian, HUANG (2019) "Study on the nutrient composition and antioxidant activity of highland barley bran," Food and Machinery: Vol. 35: Iss. 12, Article 30.
DOI: 10.13652/j.issn.1003-5788.2019.12.030
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/30

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