Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China.
J Sci Food Agric. 2024 Nov;104(14):9023-9034. doi: 10.1002/jsfa.13729. Epub 2024 Jul 9.
This study investigated the effects of γ-aminobutyric acid (GABA) combined with ultrasonic stress germination (AUG) treatment on the phenolic content and antioxidant activity of highland barley (HB). Key variables, including germination times (ranging from 0 to 96 h), ultrasonic power (200-500 W), and GABA concentration (5-20 mmol/L), were optimized using response surface methodology (RSM) to enhance the enrichment of phenolic compounds. Furthermore, the study assessed the content, composition, and antioxidant activities of phenolic compounds in HB under various treatment conditions such as germination alone (G), ultrasonic stress germination (UG), and AUG treatment.
The study identified optimal conditions for the phenolic enrichment of HB, which included a germination time of 60 h, an ultrasound power of 300 W, and a GABA concentration of 15 mmol L. Under these conditions, the total phenolic content (TPC) in HB was measured at 7.73 milligrams of gallic acid equivalents per gram dry weight (mg GAE/g DW), representing a 34.96% enhancement compared to untreated HB. Notably, all treatment modalities - G, UG, and AUG - significantly increased the phenolic content and antioxidant activity in HB, with the AUG treatment proving to be the most effective.
These obtained results suggest that AUG treatment is a promising processing method for enriching phenolic compounds and improving antioxidant activity in HB. Subsequently, the AUG-treated HB can be used to develop phenolic-rich germinated functional foods to further broaden the application of HB. © 2024 Society of Chemical Industry.
本研究考察了γ-氨基丁酸（GABA）与超声胁迫发芽（AUG）处理联合对青稞（HB）中酚类物质含量和抗氧化活性的影响。使用响应面法（RSM）优化了发芽时间（0-96 h）、超声功率（200-500 W）和 GABA 浓度（5-20 mmol/L）等关键变量，以提高酚类物质的富集。此外，研究评估了在单独发芽（G）、超声胁迫发芽（UG）和 AUG 处理等不同处理条件下 HB 中酚类化合物的含量、组成和抗氧化活性。
确定了 HB 酚类物质富集的最佳条件，包括发芽时间 60 h、超声功率 300 W 和 GABA 浓度 15 mmol/L。在这些条件下，HB 中的总酚含量（TPC）为 7.73 毫克没食子酸当量/克干重（mg GAE/g DW），与未处理的 HB 相比提高了 34.96%。值得注意的是，所有处理方式（G、UG 和 AUG）均显著提高了 HB 中的酚类含量和抗氧化活性，其中 AUG 处理效果最为显著。
这些结果表明，AUG 处理是一种有前途的富集酚类化合物和提高 HB 抗氧化活性的加工方法。随后，AUG 处理的 HB 可用于开发富含酚类物质的发芽功能性食品，进一步拓宽 HB 的应用。
