Powdered barley sprouts: composition, functionality and polyphenol digestibility

Abstract

© 2016 Institute of Food Science and Technology This study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti-inflammatory activities, and simulated gastrointestinal digestion of 7-day-old freeze-dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g−1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power ((ICDPPH50= 0.54 mg mL−1; IC50ABTS = 0.79 mg mL−1; RP0.5 = 9.35 mg mL−1). Antihyperglycaemic and anti-inflammatory activities of BSNS ((ICAHgA50 = 1.43 mg mL−1; ICAIA50= 1.86 mg mL−1) were also significantly higher (P ≤ 0.05) than BSG ((ICAHgA50 = 1.97 mg mL−1; ICAIA50= 4.40 mg mL−1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid.