• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.75-78
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• 2003

We analyzed the ${\gamma}$-aminobutyric acid (GABA) content of a selection of uncooked foods. Foods with GABA concentrations in excess of 100 nmole per g dry weight included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, brown rice, spinach, potatoes, sweet potatoes, yams, kale and chestnuts. Cereals included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, and brown rice and had GABA concentrations of 718, 389, 326, 302, 250, 199, 190, and 123 nmole per g dry weight (DW), respectively. The vegetables: spinach, potatoes, sweet potatoes, yams and kale contained 414, 166, 137, 129, 122 nmole GABA per g DW, respectively. The GABA concentration of chestnut was 188 nmole per g DW. However, oatmeal, adlay, broccoli, squash, carrots, onion, apples, lentinus edodes, green laver, and lactobacillus had GABA concentrations of less than 100 nmole per g DW. These results show that brown rice germ, sprouted cereals and spinach are good sources of plant-derived GABA. These data will be useful in selecting foods for the manufacturing of uncooked foods containing a relatively high concentrations of GABA.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.486-491
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• 2019

Phenolic compounds and antioxidant activities of ethanol extracts from barley sprouts were evaluated in this study. Barley sprouts were extracted using water and ethanol in various concentration (25, 50, and 75%) using reflux extraction methods. Ultra performance liquid chromatography (UPLC) analysis showed that barley sprouts are mainly composed of rutin, gallic acid, ferulic acid, and ${\rho}$-coumaric acid. The 75% ethanol extracts had higher total polyphenol contents ($44.01{\pm}1.32mg/g$) and total flavonoid contents ($102.96{\pm}2.49mg/g$). 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity ($EC_{50}$ value: $1.65{\pm}0.02mg/mL$) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity ($EC_{50}$ value: $1.67{\pm}0.02mg/mL$) of the 75% ethanol extracts of barley sprouts were found to be the most effective. The 75% ethanol extracts of barley sprouts exhibited a strong reducing activity and ferric reducing antioxidant activity. As a result, the 75% ethanol extracts of barley sprouts showed stronger antioxidant activity than other extracts.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.353-358
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• 2023

Barley (Hordeum vulgare) belongs to the Poaceae family. This study compared the polyphenol and flavonoid levels of unfermented and fermented barley sprouts using spectrophotometric assays. The findings indicated that fermentation greatly boosted the flavonoid content but caused only a slight increase in the polyphenol content. However, this does not imply that fermentation has no effects whatsoever on the polyphenol content of barley sprouts. This was due to the fact that some flavonoids cannot be detected by the wavelength used to calculate the overall polyphenol concentration. Both samples were subjected to high-performance liquid chromatography analysis and detected the flavonoids lutonarin, saponarin, isoorientin, isovitexin, and tricin-all of which have bioactive properties-most notably known for their antioxidant activity. These results augment the ongoing phytochemical profiling research and can possibly valorize the already thriving barley industry.

• Journal of Plant Biotechnology
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• v.48 no.3
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• pp.193-200
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• 2021

Barley (Hordeum vulgare cv. Hangmaeg) sprouts are important microgreens that contain high levels of polyphenols and flavonoids, as well as minerals, vitamin and chlorophyll. Barley sprouts were grown for 9 days and growth was checked every 3 days. In this study, the cultivation efficiency according to the nutrient solution treatment was evaluated by analyzing the length of barley sprouts, fresh weight, chlorophyll, and the yield by growth period. In addition, we tried to increase the industrial applicability of germinated barley through analysis of inorganic component, total polyphenol and total flavonoid content of the extract, and functional substance analysis using HPLC. As a result, the growth rate of the nutrient solution treatment group was faster than that of the control group. When harvested on the 9th day of sowing, the nutrient solution treatment group showed a significant increase in yield compared to the control group. And the barley sprout extract of the nutrient solution treatment group had higher total flavonoid content and luteolin content. Also, the efficiency of water was higher than that of ethanol when extracting phenolics from barley sprouts. Therefore, this study suggests that nutrient input is effective for increasing polyphenol content and increasing production in barley sprout hydroponics.

• Food Engineering Progress
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• v.21 no.4
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• pp.391-402
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• 2017

The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about $50{\mu}m$ and Dendropanax morbifera LEV. and Phellinus linteus were about $20{\mu}m$. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.61-67
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• 2011

Barley (Hordeum vulgare L.) sprouts are a vegetable commonly used as a functional food material due to its high vitamin C concentration and antioxidant activity. In this experiment, we measured the changes in the antioxidant activity of several barley cultivars as well as in the concentrations of related compounds such as ascorbate and glutathione upon treatment with UV-B or salicylic acid (SA). The six barely cultivars were grown in a plant growth chamber (25/$18^{\circ}C$, 14/10 h, 200 ${\mu}mol{\cdot}m^{-1}{\cdot}s^{-1}$, 70% relative humidity) for 10 days. All barely cultivars showed different 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activities, which were increased by UV-B treatment and not by SA treatment. The changes in ascorbate concentrations were correlated with DPPH scavenging activity in both the treatments, suggesting that the antioxidant activity in barley sprouts was mainly dependent on ascorbate concentration. Furthermore, changes in ascorbate concentration showed similar tendencies to changes in free sugar concentration, especially glucose and sucrose, in both treatments. On the other hand, the concentrations of glutathione and cysteine highly increased by SA treatment, representing different tendencies compared to the DPPH scavenging activity and ascorbate concentration. 'Donghanchal' cultivar showed comparatively higher antioxidant activity, both constitutively and inducingly by UV-B treatment, with its higher concentrations of ascorbate and glutathione. These results suggest that barley sprouts could be used as a health-functional vegetable, contributing to the overall supply of antioxidant and sulfur-containing organic compounds.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.133-133
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• 2018

The aim of this study was to evaluate the effect of charcoal on germination and early growth of barley sprouts. Five treatments were employed based on different amount and treatment method along with control. Barley seeds were soaked in water for 8 hours. Two types of topping treatment were applied such as, charcoal: 100 g (designated as T1) and charcoal: 200 g (T2). Three kinds of mixing treatment were as follows: barley seeds were mixed with 100g of charcoal (designated as M1), with 200g of charcoal (M2), and with 300g of charcoal(M3). The control did not have any charcoal. In our finding, germination rates were observed 53.3% (control), 26.3%(T1), 36.3%(T2), 67.3%(M1), 81.7%(M2), and 79.7%(M3) at three days after inoculation (DAI). Length of radicle was found at 0.90 cm (control), 0.88 cm (T1), 0.99 cm (T2), 1.03cm (M1), 1.66 cm (M2), and 0.70 cm (M3) in 3 DAI. In addition, sprout length was found 4.5 cm (control), 10.4 cm (T1), 11.9 cm (T2), 5.7 cm (M1), 6.3 cm (M2), and 2.1 cm (M3) in 14 DAI. Fresh weight of sprouts were 0.78g (control), 1.03g (T1), 1.07g (T2), 0.96g (M1), 1.07g (M2), and 0.95g (M3). Among the treatment, topping of seeds on 200g of charcoal (T2) showed longest sprout length and fresh weight. Mixing treatments showed higher germination rates and sprout fresh weight. The results may be attributed to difference in micro-climate conditions (mostly temperature and humidity) in the growth boxes in different treatments.

• Korean Journal of Environmental Agriculture
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• v.40 no.4
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• pp.290-294
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• 2021

BACKGROUND: Barley sprouts contain a large number of secondary metabolites such as polyphenols, saponarin, and policosanols. The synthesis of such secondary metabolites occurs as a defense mechanism against external environmental stresses. In particular, it has been widely known that drought stress (DS) increases the content of flavonoids in plants. The objective of this study was to investigate the effects of drought stress treatment on the saponarin content in barley sprouts during the growing period. METHODS AND RESULTS: In this study, changes in saponarin content with different DS exposure periods and times were evaluated under the hydroponic system. For establishing different DS treatment periods, water supply was stopped for 1, 2, and 3 days, once leaf length was at 10 cm. To control different DS treatment times, water supply was stopped for 2 days, once leaf lengths were 5, 10, and 15 cm. As a result, the water potential of barley sprouts decreased from -0.8 MPa (before DS treatment) to -1.2, -2.4, and -3.2 MPa (after DS treatment), and reversely recovered to -0.8 MPa after re-irrigation. When 10 cm leaves were subjected to DS for 1 and 2 days, the saponarin content increased by 12 and 10%, respectively, while it increased by 19% when DS was applied to the 5 cm leaves. CONCLUSION(S): The results of this study suggest that drought stress at the early stage of growth (5 cm) is most helpful to increase the saponarin content of barley sprouts.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.220-233
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• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.

• Journal of Plant Biotechnology
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• v.48 no.1
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• pp.62-70
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• 2021

We analyzed the growth and quality characteristics of barley sprouts grown under artificial light sources consisting of a fluorescent lamp or light-emitting diode (LED) in an aquaculture system (grown with water only, without nutrients). At the end of the observation period, the shoots grown under the fluorescent lamp treatment were the longest, followed by the LED treatment and natural light-treatment. It was also observed that growth was faster for sprouts subjected to a non-sterilizing treatment than those subjected to a 70% ethanol treatment. As the seed sowing rate for planting trays increased, the yield of harvested barley sprouts increased; among light treatments, the natural light treatment resulted in the lowest yield, while the fluorescent light treatment resulted in the highest. The total phenol and total flavonoid contents of extracts of the barley sprouts were highest for the natural light treatment, but TEAC and FRAP were both highest for the fluorescent lamp treatment. The essential amino acid content ranged from 41.64 to 45.93 mg/g and was relatively higher for the natural light treatment than the other two treatments, while the content of non-essential amino acids was highest for the LED treatment. The total amino acid content was highest for the LED treatment at 97.47 ± 6.30 mg/g, for which the content of non-essential amino acids (53.17%) was higher than that of essential amino acids (46.83%).