Process Optimization of Ultrasonic Co-germination for Enriching Black Highland Barley Polyphenols and Analysis of Phenolic Acid Composition

GUO Junling; ZHANG Jie; ZHANG Wengang; DANG Bin; YANG Xijuan

doi:10.13386/j.issn1002-0306.2022080325

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 207-215. > DOI: 10.13386/j.issn1002-0306.2022080325

GUO Junling, ZHANG Jie, ZHANG Wengang, et al. Process Optimization of Ultrasonic Co-germination for Enriching Black Highland Barley Polyphenols and Analysis of Phenolic Acid Composition[J]. Science and Technology of Food Industry, 2023, 44(12): 207−215. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080325.

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Process Optimization of Ultrasonic Co-germination for Enriching Black Highland Barley Polyphenols and Analysis of Phenolic Acid Composition

GUO Junling^1,,
ZHANG Jie^{1, 2, 3, 4, ,},
ZHANG Wengang^{1, 2, 3, 4},
DANG Bin^{1, 2, 3, 4},
YANG Xijuan^{1, 2, 3, 4}

1.
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
2.
Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
3.
Qinghai Tibetan Plateau Agricultural Processing Key Laboratory, Xining 810016, China
4.
Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Xining 810016, China

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Received Date: August 30, 2022
Available Online: April 19, 2023

Graphical Abstract

Abstract

Abstract

In this study, the single factor experiment and the Box-Behnken response surface method were employed to find the optimum process parameters of ultrasonic co-germination on enriching black highland barley polyphenols, and the differences in phenolic acid composition were compared before and after ultrasonic co-germination treatment on the basis. The results showed that the optimal process parameters were obtained with ultrasonic pretreatment power 350 W at 30 ℃ for 25 min, and germination time 64 h. The total phenolic content of black highland barley (688.84±5.30 mg/100 g DW) was the highest under the conditions. The results for phenolic acids showed that the contents of protocatechuic acid (free and bound), p-hydroxybenzoic acid (free), vanillic acid (free), caffeic acid (free), syringic acid (free) and p-coumaric acid (free) were increased significantly in the main phenolic acids, which was 14.49, 1.54, 4.73, 1.67, 1.46, 3.73 and 11.49 times of the untreated group respectively after germination treatment. The contents of homogentisic acid (bound), caffeic acid (bound), p-coumaric acid (bound) and ferulic acid (bound) were increased significantly after ultrasonic co-germination treatment, which was 39.24, 1.09, 1.60 and 1.13 times of the untreated group respectively. The DPPH-scavenging capacity treated with germination and ultrasonic co-germination increased significantly by 11.66% and 21.55%, respectively. In summary, both treatments were effective means for enriching phenolic substances and improving antioxidant activity in black highland barley, and suitable enrichment methods could be selected according to different phenolic acid monomers and forms. This study could provide the reference for further improving the utilization value of black highland barley.
- highland barley,
- polyphenols,
- ultrasonic treatment,
- germination,
- enrichment,
- phenolic acid composition,
- response surface optimization

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References

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