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Colored barley is used for the development of barley-containing functional food because of the special nutrients present in its grains. Meanwhile, grain color, which is also one of the primary traits selected in crop domestication, can be used as an important indicator of crop evolution and domestication. In this study, 35 SSR marker pairs were used to analyze the genetic diversity of 277 germplasm accessions representing yellow, purple, blue, and black barley. The analysis revealed that rich genetic variation was mainly caused by the genetic diversity of individuals. Differently colored barley populations could be further divided into subpopulations. As per PCoA, AMOVA, and structure analysis, a complex evolutionary relationship existed among the four colored barley populations. This phenomenon may have been the result of long-term multidirectional selection by humans on the basis of barley use. Studies on colored barley provide useful data for future breeding and utilization of these materials. [ABSTRACT FROM AUTHOR]

Carotenoids and tocols of 20 genotypes of colored barley divided into three groups (A, B, C) were investigated. These included 16 F8 recombinant inbred lines obtained from crosses of four parental lines: 2005 FG, K4-31, L94 and Priora. The aim of the present study was to identify, quantify and profile characterize of tocols and carotenoids. Tocols profile is characterized by the prevalence of tocotrienols on tocopherols. The α-tocotrienol was the most represented tocol isomer, contributing about 53.03% of the total content. The highest α-tocotrienol content (33.67 μg g-1) was found in the blue naked parental genotype 3007 (C-Group). The most abundant carotenoid was lutein on average 86% of total followed by zeaxanthin 10% and by α-carotene 3.40%. The Priora cultivar (C-Group) was the genotype with the highest lutein content (4.10 μg g-1). The study found great variability in the content of carotenoids and tocols along the lines of each group. Image 1 • Carotenoids and tocols profile characterization of 20 colored barley genotypes. • Extraction made by water-saturated/butanol and acetonitrile; analyzed by HPLC. • Tocotrienols were most abundant than tocopherols in all barley genotypes. • Lutein was the most representative carotenoid. • The best colored barley lines can be used in breeding program. [ABSTRACT FROM AUTHOR]

Barley (Hordeum vulgare L.) stands out for its high content on bioactive compounds although it is not frequently found in human food. In this study, a purple hulless barley genotype was used to explore its food potential. β-glucans, arabinoxylans, anthocyanins and other phenolic components were determined in biscuits containing different proportions of whole barley flour and pearling fractions and compared to biscuits prepared with 100% refined (control) and 100% whole wheat flour. Barley biscuits were richer in bioactive compounds, showed higher in-vitro antioxidant capacity and lower estimated glycemic index with slight changes in physical properties. Baking did not affect β-glucans and arabinoxylans while it increased most of the phenolic compounds and antioxidant capacity. Barley anthocyanins were thermally unstable and exhibited high degradation rates but were partially stabilized by tartaric acid. Biscuits baked with 100% flour from purple barley grains fulfill the health claim of "high in fiber". A single biscuit provides more than 0.75g of β-glucans. Thus, one serving of four biscuits satisfies the 3g of β-glucans per day target to display the label of "reduces blood cholesterol and risk of heart disease". • Purple, high β-glucan, barley is a valuable ingredient for healthy food products • Purple barley is high in anthocyanins and in other phenolic compounds • 100% purple barley biscuits can easily fulfill the β-glucans EFSA health-claim • Purple barley biscuits have acceptable physical properties • Baking does not change dietary fiber and differentially affects phenolic compounds [ABSTRACT FROM AUTHOR]