A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Molecules

Nirupama Gangopadhyay²  Mohammad B. Hossain²  Dilip K. Rai²  Nigel P. Brunton¹ 

[1] Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland; E-Mail:;Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland; E-Mails:

关键词: oat;    barley;    bioactives;    extraction;    conventional;    novel food processing;   

DOI  :  10.3390/molecules200610884

来源: mdpi

【 摘 要 】

Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.