Creation of naked varieties and lines of spring barley with high food qualities

Abstract

Naked barley has a number of advantages over chaffy one: increased protein content, high vitreousness of endosperm, high antioxidant activity, increased content of phenolic compounds, etc. The output of products from processing of naked barley is significantly higher than from processing chaffy forma. Economy tends to use energy-saving technologies, and exclusion of energy-intensive peeling and partial defuzzing will result in tangible savings of resources and cheaper production, and therefore the breeding of naked barley varieties is relevant.Material and methods. In 2015–2017, the Plant Production Institute named after V.Ya. Yuriev of NAAS conducted studies to determine the dependence of expression of nutritional features of naked barley accessions on the cultivation conditions and genotype. Domestic and foreign varieties and lines bred in the Plant Production Institute nd. a. V.Ya. Yuriev were taken as the test material.The protein content in grain was determined on an Infralum FT-10M; the protein digestibility by proteolytic enzymes was evaluated in vitro by O. Pokrovskyi and I. Yertanov’s method; vitreousness - on a diaphonoscope; the oil content – by SV Rushkovskyi’s gravimetric method; the cellulose content - by NA Lukashin’s method; the fatty acid composition of oil - by gas chromatography of methyl esters on a SelmiChrom-1 chromatograph; the content of phenolic compounds - using the Folin-Ciocalteu reagent; the antioxidant activity - by the ability of ethanol extracts to neutralize the DPPH radical using the method described in S. Arabashahi and A. Urooj’s work; waxy genotypes were identified by dyeing with Lugol’s iodine solution ( Juliano’s modified method).Results and discussion. The study found that naked barley accessions had a high protein content (12.05-15.46%) and very high vitreousness (85-91%). Varieties Parnas and Omskiy Golozyornyy 1 and lines derived from them were noticeable for a high protein digestibility. Thus, Omskiy Golozyornyy 1 is a source of high ability of grain protein to be digested by proteolytic enzymes, which is valuable for the breeding of varieties for diet and infant foods.There was a significant correlation between the protein content and vitreousness, with a linear relationship between these two parameters.The dependence of the antioxidant activity on the cultivation conditions and genotype was established. At the same time, the genotype ranking according to the antioxidant activity does not change, depending on the cultivation conditions: CDC Alamo, a naked variety with waxy starch, had the highest AOA in all the study years. There was a positive significant correlation between the content of phenolic compounds and total antioxidant activity (r = 0.668). Accessions with a high content of phenolic compounds (CDC Alamo, Amil, Omskiy Golozyornyy 1, Golozyornyy 1, Richard, line 12-333 [0.943-0,814 gallic acid equivalent mg/g]) were identified.We created naked barley lines that had a higher AOA than that in their parents. Naked line 13-728 called Berkut was submitted to the state variety trials.Among the naked accessions, varieties with a high content of polyunsaturated ω-3 linolenic acid in oil, Hatunok and Oskar, were detected. CDC Candle had a high content of linoleic acid.The ash content in the accessions under investigation ranged from 1.60% (line 13-301) to 1.80-1.83% (CDC Alamo, Berkut). We created spring barley accessions, which are valuable for food production because of cellulose and ash contents: variety Berkut and line 13-301 (cellulose content = 2.10% and 2.40%, respectively; ash content = 1.83% and 1.60%, respectively).Conclusions. Naked barley is characterized by high nutritional properties; it is possible to breed varieties suitable for food production: of groats, flakes, flour, including extruded one. Waxy accessions have grain of high nutritional quality, in particular, these genotypes have significantly increased oil content than accessions with wild type starch. We singled out accessions with very valuable characteristics; they are valuable both as starting material for the breeding of food varieties and directly as raw material for the production of functional foods.Variety Berkut and lines with a set of valuable features (high contents of protein, dietary fibers, phenolic compounds, high antioxidant activity, etc.) were created.