Evaluation of Diverse Barley Cultivars and Landraces for Contents of Four Multifunctional Biomolecules with Nutraceutical Potential

Zaynab Derakhshani¹, Francois Malherbe¹, Joseph F Panozzo²and Mrinal Bhave^1*

¹Department of Chemistry and Biotechnology, Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, Australia.

²Agriculture Victoria Research, 110 Natimuk Rd, Horsham, Victoria, Australia.

Corresponding Author Email: mbhave@swin.edu.au

Barley is long-identified as a functional food due to its content of micronutrients, β-glucans and vitamins. However, there is scant literature on a number of other nutritionally important biomolecules in the barley grain. This study determined the contents of four biomolecules, each with multiple known human and/or other animal health benefits, in the grains of 27 commercial barley cultivars and 7 landraces of barley from diverse countries of origin. These included the antioxidants, comprised of various vitamin E isomers and polyphenols, the osmoprotectant glycine betaine (GB) that protects cellular cytoplasm from osmotic shock, and the ‘plant stress hormone’ abscisic acid (ABA) which is endogenously expressed in humans and has multiple roles in physiology. All grains exhibited the presence of all biomolecules, suggesting they could potentially make some contribution to the health benefits of barley. The total vitamin E content varied between 19.20 - 54.56 μg/g DW, with α-tocotrienol being the major component (33.9 - 60.7%). The phenolics made up 3.21 - 9.73 mg gallic acid equivalent (GAE)/g DW, exceeding the amounts in the two major cereals, rice and wheat. GB ranged between 0.41-1.40 mg/g DW. The total vitamin E contents and GB typically exceeded those in corn. ABA ranged as 8.50 - 235.46 ng/g dry weight (DW), with the highest inter-variety variability. The data confirm barley to be an excellent source of these nutraceuticals, generally better than other major cereals. Our results thus offer more detailed insights into the potential of barley as a functional food and suggests the need to investigate in depth the health effects of this grain as well as the contribution of genetic and environmental factors.

Abscisic Acid; Antioxidants; Barley; Functional Foods; Glycine Betaine; Vitamin E

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