Hull-less and coloured-grain barley as a source of valuable healthy bioactive compounds

Resumen

Although rarely used in food, barley is receiving increasing interest as a healthy grain, due to its nutritional properties. Hull-less and coloured-grain barley genotypes differing in an array of valued and healthy bioactive compounds, were studied in the field under different temperature and environmental conditions. High temperature stress throughout grain filling increased concentration of key bioactive compounds in the grain. Early harvesting of non-mature grain should be considered as a way to maximize antioxidant capacity. The 30% outermost of the pearling fractions seem the best option to exploit antioxidant capacity and high phenolic composition, while pearled grains may provide β-glucan-enriched flours. Husks are also a valuable healthy material, particularly for ruminant feed. Hull-less and purple-grain barley offers new avenues to fulfil the increasing demand for healthy products, providing higher content of dietary fibre and bioactive compounds, greater antioxidant capacity and lower estimated glycemic index than commercial refined and whole wheat flours.