• Brans of the roller-milled barley fractions rich in polyphenols and health-promoting lipophilic molecules

      Gangopadhyay, Nirupama; Harrison, Sabine M; Brunton, Nigel P; Hidalgo-Ruiz, José L; Gallagher, Eimear; Rai, Dilip K.; Department of Agriculture, Food and the Marine; 11/SF/317 (Elsevier, 2018-09-01)
      Three different roller-milled fractions namely bran, middlings, and flour of five commonly grown Irish barley varieties were investigated for the presence of β-glucan, polyphenols, and health-promoting lipophilic molecules. β-glucan was predominantly located in barley middlings. Polyphenols, as indicated by total phenolic content and the antioxidant activities, were abundant in the outermost bran fractions of barley. Similarly the health-promoting lipophilic molecules including phytosterols, unsaturated fatty acids, and tocols were most abundant in the barley bran fraction. However, the distribution of individual polyphenols and lipophilic compounds varied within the grain; for example ferulic acid and procyainidin C were not detected in flour fraction. Principal component analysis (PCA) clearly indicated a higher distribution of most bioactive molecules in bran as compared to middlings and flour fractions. The PCA also established possible correlations between the five barley varieties and their fractions based on their clustering in the plot.
    • A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

      Gangopadhyay, Nirupama; Rai, Dilip K.; Brunton, Nigel; Hossain, Mohammad Billal; Department of Agriculture, Food and the Marine.; 11/SF/317 (MDPI, 2015-06-12)
      Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.