WANG Xinkun;LIU Chao;YANG Qingmei;GUO Xu;WANG Yueming;DENG Peng;SUN Jinyue;Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture/Key Laboratory of Agro-Products Processing Technology of Shandong Province;

Shigatse;;highland barley;;whole grain;;antioxidant propeties

In order to develop functional food using highland barley in Shigatse, multiple comparisons were conducted between the phenolic substances and their antioxidant capacity. Correlation analysis(PCA) of phenolic content and antioxidant capacity, principal component analysis(PCA) of antioxidant quality, and cluster analysis among 13 species were also applied. 13 varieties were separated by the color, i.e., brown, purple, and black categories. The content of anthocyanin, procyanidin, total flavonoids, and total phenolics in purple and black varieties was higher than that of the brown ones. Similarly, the oxygen radical absorption capacity(ORAC), ferric ion reducing antioxidant power(FRAP), and 1, 1-diphenyl-2-picrylhydrazyl(DPPH) of dark varieties were also higher than that of the light ones. There were significant correlations among ORAC, FRAP, DPPH and phenol content. But the metal ion chelating capacity(MCC) was independent of the classified substances. The results of PCA and cluster analysis both indicated that screening the highland barley through grain color was feasible. Dark highland barley variety, especially the black ones, showed higher antioxidant ability, which was suitable for the development of antioxidant functional food. This study on the phenol substances within barley grains is helpful to improve the evaluation system of antioxidant quality and to screen varieties with excellent antioxidant propeties.