AI Article Synopsis
- Proanthocyanidins, a type of polyphenol found in foods like tea and berries, may help reduce chronic disease risk and are present in barley, sorghum, rice, and wheat.
- Two barley genotypes, waxy and non-waxy, were analyzed for their proanthocyanidin content, with waxy genotypes showing significantly higher levels (293.2 to 652.6 μg/g of flour).
- The study explored using near-infrared (NIR) spectroscopy for quickly distinguishing between the two barley types and accurately predicting proanthocyanidin levels, achieving high determination coefficients (R² values between 0.92 and 0.97).
Article Abstract
Proanthocyanidins are a class of polyphenols present in many foodstuffs (i.e., tea, cocoa, berries, etc.) that may reduce the risk of several chronic diseases. Barley, with sorghum, rice, and wheat, are the only cereals that contain these compounds. Because of that, two barley genotypes, named waxy and non-waxy, were analyzed by normal-phase high-performance liquid chromatography-fluorescence detection-mass spectrometry (NP-HPLC-FLD-MS). Total proanthocyanidin content ranged between 293.2 and 652.6 μg/g of flour. Waxy samples reported the highest content (p < 0.05) of proanthocyanidins. Dimer compounds were the principal proanthocyanidin constituents of barley samples. Moreover, the possibility to use near-infrared (NIR) spectroscopy as a rapid method to discriminate between waxy and non-waxy samples and to predict quantitatively proanthocyanidins in barley samples was evaluated. Partial least squares (PLS) models were built to predict the proanthocyanidin constituent, obtaining determination coefficients (R(2)) ranging from 0.92 to 0.97, in test set validation. Because of that, this study highlights that NIR spectroscopy technology with multivariate calibration analysis could be successfully applied as a rapid method to determine proanthocyanidin content in barley.
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