유색 보리의 영양성분 및 발효 특성

초록

Purpose: This study evaluates the chemical composition and antioxidant activities of colored barley to examine the possibility of producing vinegar products. Methods: Five different colored barley were evaluated for the chemical composition, antioxidant activity and fermentation properties: unhulled barley, black barley, waxy barley, purple barley, and blue barley. Results: The ash content of unhulled barley was 2.51%. Among the colored barely powders evaluated, higher total dietary contents were obtained for unhulled barley (12.04%) and purple barley (12.76%). The major fatty acids in colored barley were palmitic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, and eicosanoic acid. Amino acids evaluation revealed that colored barley contained higher amounts of asparagine, aspartic acid, glutamine, and tryptophane. Compared to unhulled barley, purple barley contained 2.8 times more γ -aminobutyric acid (GABA, 81.14 mg/kg). The total polyphenolic compounds ranged between 65.18∼123.92 TAE mg/mL, and the total anthocyanin contents ranged from 0.14∼1.83 CYE mg/mL. Alcohol and acetic acid fermentation of all the colored barley examined produced vinegar. Conclusion: The results of this study indicate the potential of using colored barley for producing vinegar with improved functional properties such as the contents of GABA, polyphenolic compounds and anthocyanin.

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