Powdered barley sprouts: composition, functionality and polyphenol digestibility

Abstract

AbstractThis study was performed to evaluate the phytochemical composition, in vitro antioxidant capacity, antihyperglycaemic and anti‐inflammatory activities, and simulated gastrointestinal digestion of 7‐day‐old freeze‐dried barley sprouts (BS), one hybrid and one nonhybrid variety: ‘NS565’ (BSNS) and ‘Golozrni’ (BSG), respectively. BSNS expressed significantly higher (P ≤ 0.05) content of total phenols, chlorophyll and carotenoids. Phenolic compounds were the most dominant bioactives in both BSNS and BSG (713.25 and 479.02 mg GAE 100 g−1 DW, respectively). BSNS possessed significantly higher (P ≤ 0.05) antioxidant capacity, evaluated by DPPH and ABTS assays, and reducing power ( = 0.54 mg mL−1; IC50ABTS = 0.79 mg mL−1; RP0.5 = 9.35 mg mL−1). Antihyperglycaemic and anti‐inflammatory activities of BSNS ( = 1.43 mg mL−1; = 1.86 mg mL−1) were also significantly higher (P ≤ 0.05) than BSG ( = 1.97 mg mL−1; = 4.40 mg mL−1). In vitro simulation of gastrointestinal digestion showed higher release of phenolic compounds in intestinal fluid than in gastric fluid.