Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review
Abstract
:1. Introduction
2. Barley Production Status
3. Nutritional Profile
3.1. Barley Starch
3.2. Protein
3.3. Fibers
3.4. Vitamins and Minerals
3.5. Bioactive Phytochemicals
4. Barley-Based Food Products
5. Health Benefits of Barley
6. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Year | 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | 2021 | 2022 |
---|---|---|---|---|---|---|---|---|---|---|---|
Area (ha) | 643,000 | 695,000 | 673,500 | 707,000 | 590,000 | 656,250 | 660,800 | 575,600 | 589,570 | 592,470 | 453,320 |
Yield (100 g/ha) | 25,194 | 25,180 | 27,171 | 22,815 | 24,407 | 26,628 | 26,949 | 28,372 | 29,205 | 27,957 | 30,251 |
Production (tons) | 1,620,000 | 1,750,000 | 1,830,000 | 1,613,000 | 1,440,000 | 1,747,450 | 1,780,810 | 1,633,070 | 1,721,830 | 1,656,340 | 1,371,360 |
Year | 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | 2021 | 2022 |
---|---|---|---|---|---|---|---|---|---|---|---|
Area (ha) | 50,049,962 | 50,012,050 | 49,931,707 | 49,049,425 | 48,207,088 | 47,876,909 | 48,057,496 | 51,318,477 | 51,959,891 | 48,781,497 | 47,147,005 |
Yield (100 g/ha) | 26,456 | 28,730 | 29,099 | 30,249 | 30,307 | 31,014 | 29,343 | 30,949 | 30,184 | 29,752 | 32,850 |
Production (tons) | 132,412,417 | 143,683,812 | 145,294,109 | 148,370,300 | 146,101,933 | 148,486,476 | 141,013,838 | 158,827,743 | 156,836,485 | 145,133,126 | 154,877,139 |
Nutrient | Concentration | References |
---|---|---|
Starch | 50.8–56.3% | [26,27] |
Crude fat | 1.6–2.63% | |
Crude protein | 11.5–16.2% | |
Crude fiber | 11.7–16.5% | |
Lipids | 2–3% | |
Sodium | 122–146 mg/kg | |
Calcium | 312–368 mg/kg | |
Magnesium | 527–616 mg/kg | |
Iron | 43–66 mg/kg | |
Zinc | 22.5–26.6 mg/kg | |
Histidine | 2.6–3.2 (g/100 g protein) | |
Threonine | 3.2–3.7 (g/100 g protein) | |
Phenylalanine | 6.7–9.2 (g/100 g protein) | |
Methionine | 1–1.4 (g/100 g protein) | |
Valine | 3.4–4.1 (g/100 g protein) | |
Isoleucine | 3.5–3.8 (g/100 g protein) | |
Leucine | 6.7–7.2 (g/100 g protein) | |
Lysine | 2.3–2.8 (g/100 g protein) | |
Total essential amino acid | 31.6–32.9 (g/100 g protein) | |
Biological value | 85.5–92.7 (g/100 g protein) | |
Total phenolic content | 1.2–2.94 mg/g | [1] |
Chlorogenic acid | 2.15–16.89 µg/g | [26,28] |
Gallic acid | 0.021–0.11 µg/g | |
Ferulic acid | 0.047–5.4 µg/g | |
Protocatechuic acid | 0.029–0.135 µg/g | |
Caffeic acid | 0.05–0.61 µg/g | |
Hydroxybenzoic acid | 0.011–1.46 µg/g | |
p-Coumaric acid | 0.035–2.41 µg/g | |
Total flavonoid content | 0.41–0.55 mg/g | |
Quercitrin | 4.78–184 µg/g | |
Isovitexin | 1.95–8.88 µg/g | |
Afzelin | 1.94–8.58 µg/g | |
Isoquercitrin | 1.8–5.08 µg/g | |
Epicatechin | 1.5–5.03 µg/g | |
Vitexin | 218.8–935.7 µg/g | |
Hesperidin | 1.83–4 µg/g | |
Phloretin | 0.04–0.165 µg/g | |
Daidzein | 0.03–0.06 µg/g | |
Psoralen | 0.008–0.014 µg/g | |
Naringenin | 0.005–0.227 µg/g | |
(+)-catechin | 0.001–3.13 µg/g | |
Quercetin dihydrate | 0.004–0.068 µg/g | |
Rutin | 0.17–11.9 µg/g | |
Phlorizin | 0.06–0.29 µg/g | |
Glycitein | 0.002–0.11 µg/g |
Substrate | Extraction Medium (Solvent Type and Concentration) | TPC | Reference |
---|---|---|---|
Hulless barley | Methanol 80% | 853.71–2331.93 µg FAE/g | [100] |
Hulless barley | Methanol 80% | 152.8–622 µg GAE/g | [101] |
Hulless barley | Methanol 80% | 1.12–1.33 mg GAE/g | [102] |
Colored barley | Acidified methanol | 2046–2402 µg GAE/g | [103] |
Barley | Ethanol 50% | 2.09–2.94 mg GAE/g | [1] |
Barley | Acidified methanol | 3.07–4.48 mg FAE/g | [90] |
Barley | Methanol 80% | 1.36–2.29 mg FAE/g | [104] |
Barley | Methanol 80% | 1.95–2.20 mg GAE/g | [89] |
Barley | - | 3.08–4.25 mg GAE/g | [105] |
Barley straw | EtOH (20–100%) | 32.6–57.7 mg GAE/g | [106] |
Barley | Acetone 70% | 0.30–1.99 mg/g | [107] |
Barley | Ethanol 70% | 0.30–1.52 mg/g | [107] |
Barley | Methanol 70% | 0.27–1.45 mg/g | [107] |
Barley | Acetone–water–acetic acid (70:29.5:0.5 v/v/v) | 0.80–1.30 mg/g | [108] |
Hulless barley | Methanol 80% | 0.42–5.4 mg GAE/g | [109] |
Barley | Acidified methanol (1:100 v/v) | 1.2–1.6 mg GAE/g | [110] |
Barley | Methanol 95% | 1.27 mg/g | [111] |
Barley | Acetone 80% | 1.44–1.76 mg GAE/g | [112] |
Category | Specific Phytochemical/Nutraceutical | Sources | Primary Uses | Pharmaceutical Potential | References |
---|---|---|---|---|---|
Phenolic Acids | Ferulic Acid | Bran and hull of barley grains | Strong antioxidant, protecting against cellular damage caused by free radicals. - Shields the skin from harmful UV radiation. - Anti-inflammatory responses. - Contributes to the structural integrity of plant cell walls, enhancing barley’s resistance to pathogens. | May reduce the risk of chronic diseases such as heart disease and certain types of cancer by combating inflammation and oxidative stress. - Could be used in skincare formulations to prevent UV-induced skin aging and damage. - Potential neuroprotective effects may help in the management of neurodegenerative disorders. - Offers the potential to improve gut health by contributing to the fiber content, which influences gut microbiota. | [113] |
p-Coumaric Acid | Whole grain, especially in the outer layers. | Antioxidant - Anti-inflammatory properties - Enhances liver health by supporting the body’s natural detoxification processes. | Potential to protect against liver disorders by promoting detoxification. - May help lower the risk of cardiovascular diseases by mitigating oxidative stress and inflammation. - Shows promise as a chemopreventive agent, particularly in reducing the risk of gastrointestinal cancers. - Could be incorporated into dietary supplements aimed at enhancing liver function and overall detoxification. | [114,115] | |
Tannins | Proanthocyanidins (Condensed Tannins) | Hull and seed coat. | Possesses strong antioxidant activity, which helps protect cells from oxidative stress. - Exhibits astringent properties, aiding in wound healing and reducing bleeding. - Demonstrates antimicrobial effects, which can inhibit the growth of harmful bacteria and support gut health. - Contributes to the bitterness and astringency of barley, influencing its use in brewing and food products. | Potential applications in wound care products due to their astringent and antimicrobial properties. - Could be developed into natural food preservatives or antimicrobial agents in food processing. - May play a role in cancer prevention by reducing oxidative stress and inhibiting cancer cell proliferation. - Useful in dietary supplements for promoting gut health and preventing infections. | [116] |
Flavonoids | Catechins | Aleurone layer | Acts as a potent antioxidant, protecting against cellular damage from free radicals. - Supports cardiovascular health by improving blood circulation and reducing blood pressure. - Exhibits anticancer properties by inhibiting the proliferation of cancer cells and inducing apoptosis (programmed cell death). - May improve metabolic health by enhancing insulin sensitivity and regulating blood sugar levels. | Could reduce the risk of cardiovascular diseases by improving endothelial function and reducing oxidative stress. - Potential for use in cancer prevention and treatment strategies due to their ability to inhibit tumor growth and promote cancer cell death. - May be incorporated into dietary supplements aimed at improving metabolic health, particularly in managing diabetes and obesity. - Could be used in functional foods to enhance overall health and prevent chronic diseases. | [117] |
Carotenoids | Lutein | Present in the endosperm and aleurone layers of barley grains | Promotes eye health by filtering harmful blue light and protecting against age-related macular degeneration (AMD). - Acts as an antioxidant, protecting cells from oxidative damage. - Supports skin health by protecting against UV-induced damage and improving overall skin appearance. - May contribute to cognitive health by reducing oxidative stress in the brain. - Plays a role in the photosynthetic processes of barley, helping the plant to capture light energy efficiently. | Potential as eye health supplements aimed at preventing AMD, cataracts, and other vision-related conditions. - Could be included in skincare products designed to protect against UV damage and promote skin health. - May support cognitive health and reduce the risk of neurodegenerative diseases by protecting brain cells from oxidative stress. - Potential for use in functional foods and dietary supplements targeting overall health and well-being. | [118] |
Zeaxanthin | Outer layers | Essential for eye health, particularly in preventing AMD and cataracts. - Acts as an antioxidant, protecting cells from oxidative damage and reducing the risk of chronic diseases. - Supports skin health by offering protection against UV radiation and maintaining skin integrity. - May improve overall eye function and visual performance, especially under conditions of high light exposure. - Contributes to the pigmentation and color of barley, influencing its appearance and nutritional quality. | Useful as eye health supplements aimed at preventing and managing conditions like AMD and cataracts. - Potential applications in skincare products for UV protection and antiaging benefits. - May help protect cognitive health by reducing oxidative stress and maintaining healthy brain function. - Could be incorporated into functional foods and supplements to promote overall health and protect against age-related decline. | [119,120] |
Parts That Can Be Utilized | Sector/Product Type |
---|---|
Barley husks and other agricultural byproducts | Bioplastics and sustainable packaging as a sustainable alternative to petroleum-based plastics |
Barley cellulose and hemicellulose | Biodegradable materials preparation |
Barley-based agricultural byproducts | Biofuel preparation |
Barley β-glucans, polyphenols, and flavonoids | Health-benefiting pharmaceuticals and functional ingredients |
Barley extract | Cosmetics and skincare products |
Whole barley or milling fraction | Barley-based enzymes, prebiotics, and beverages |
Barley grains | Energy boosting drinks |
Barley straw | Textile industries |
Barley grains | Fortified food products and feed ingredients |
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Kaur, A.; Purewal, S.S.; Phimolsiripol, Y.; Punia Bangar, S. Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review. Plants 2024, 13, 2421. https://doi.org/10.3390/plants13172421
Kaur A, Purewal SS, Phimolsiripol Y, Punia Bangar S. Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review. Plants. 2024; 13(17):2421. https://doi.org/10.3390/plants13172421
Chicago/Turabian StyleKaur, Avneet, Sukhvinder Singh Purewal, Yuthana Phimolsiripol, and Sneh Punia Bangar. 2024. "Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review" Plants 13, no. 17: 2421. https://doi.org/10.3390/plants13172421