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Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

Summary

Researchers analyzed five varieties of barley grown in Pakistan to determine their nutritional and health benefits. They found that all varieties contained beneficial compounds with antioxidant properties, with Jau-21 performing exceptionally well. These barley varieties are rich in protein, fiber, minerals, and compounds that may help protect against diseases like diabetes and heart disease, making them promising ingredients for developing healthy food products.

Background

Barley is recognized globally as the fourth most important cereal crop and possesses significant nutritional value attributed to its bioactive compounds with potent free radical scavenging properties. It is traditionally used in Chinese herbal medicine and various culinary applications across multiple cultures.

Objective

To assess the antioxidant, phytochemical, and nutritional attributes of five varieties of Pakistani barley (Sultan-17, Pearl-21, Talbina-21, Jau-21, and Durum-21) to evaluate their potential as functional food ingredients.

Results

Jau-21 exhibited superior antioxidant properties with the highest total phenolic content (43.83 mg GAE/100 g), GABA levels (8.63 mg/100 g), and DPPH inhibition (65.42%). All varieties contained high carbohydrate (70.02-72.08%) and protein content (10.60-12.11%), with Talbina-21 showing the highest protein. GC-MS analysis identified rich profiles of bioactive compounds including linoleic acid, γ-sitosterol, α-tocopherol, and ferulic acid, with Jau-21 leading in most categories.

Conclusion

Pakistani barley varieties demonstrated significant nutraceutical and health-promoting potential, particularly Jau-21, offering a robust basis for functional food development. The rich phytochemical composition and antioxidant activity support their use in managing chronic diseases including diabetes, cardiovascular conditions, and oxidative stress disorders. Future clinical trials and bioavailability assessments are recommended to validate these health benefits in human populations.
  • Published in:Frontiers in Nutrition,
  • Study Type:Comparative Experimental Study,
  • Source: PMID: 40529425, PMCID: PMC12171379, DOI: 10.3389/fnut.2025.1618457
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