Lipid and sugar profiles of various barley cultivars (Hordeum vulgare)

Autor: Pastor Kristian A., Ačanski Marijana M., Vujić Đura N., Kondić-Špika Ankica Đ., Hristov Nikola S.
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Acta Periodica Technologica, Vol 2015, Iss 46, Pp 65-75 (2015)
Druh dokumentu: article
ISSN: 1450-7188
2406-095X
DOI: 10.2298/APT1546065P
Popis: The lipid components and soluble sugars in flour samples of different cultivars of barley (Hordeum vulgare), involving winter malting barley, winter forage barley, spring barley, and hulless barley, were identified). Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide) in methanol. Soluble sugars were extracted from defatted and dried samples of barley flour with 96% ethanol, and further derivatized into the corresponding trimethylsilyl (TMS) oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and alcoholic extracts of barley cultivars were analyzed by GC-MS system. Lipid and sugar compositions were very similar in all barley cultivars. Therefore, multivariate analysis was applied to numerical values of automatically integrated areas of the identified fatty acid methyl esters and TMS oximes of soluble sugars. The application of hierarchical cluster analysis showed a great similarity between the investigated flour samples of barley cultivars, according to their fatty acid content (0.96). Also, significant, but somewhat less similarity was observed regarding the content of soluble sugars (0.70). These preliminary results indicate the possibility of distinguishing flour made of barley, regardless of the variety, from flours made of other cereal species, just by the analysis of the contents of fatty acids and soluble sugars.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066]
Databáze: Directory of Open Access Journals
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