花青素
阿布茨
直链淀粉
DPPH
食品科学
淀粉
作文(语言)
抗氧化剂
多酚
黑米
化学
抗氧化能力
抗性淀粉
植物
农学
生物
原材料
生物化学
语言学
哲学
有机化学
作者
Bin Dang,Wengang Zhang,Jie Zhang,Xijuan Yang,Huaide Xu
出处
期刊:Foods
[MDPI AG]
日期:2022-07-08
卷期号:11 (14): 2025-2025
被引量:15
标识
DOI:10.3390/foods11142025
摘要
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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