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Updated: Aug 19, 2025
A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley
Ben Wang1, Chenzhipeng Nie1, Tingting Li2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Abstract:
This study investigated the effects of two thermal treatments (boiling and roasting) on highland barley (HB) phenolics and their bioaccessibilities (in-vitro). The UPLC Q-TOF-MS system was utilized to identify the individual phenolic compounds in HB. Twenty-one phenolics and two non-phenolic compounds were identified in HB, and the fundamental phenolics in HB were flavanols and phenolic acids. Both boiling and roasting improved free and bound phenolics' extractability and antioxidant activity by loosening the grain matrix. In-vitro simulated digestion showed that thermal-treated HB had higher bioaccessibility of phenolics than raw samples, and the boiled samples had higher bioaccessibility (36.3%) of phenolics than those of roasted samples (22.75%). Therefore, boiling and roasting could be used as non-chemical treatments to improve whole grain's phenolic content and their bioaccessibility.
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