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Identification of Fatty Acid Composition by GC-MS Analysis of Pearled Barley Flour

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1Field Crop Laboratory, National Agronomic Research Institute of Tunisia / University of Carthage, Tunisia

2 Department of Biology, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunisia

3 National Institute of Agronomy of Tunisia, University of Carthage, Tunisia

Abstract The aim of this paper was to investigate the fatty acid composition of pearled barley flour by using the GC-MS analysis and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test. Seven (7) Tunisian barley cultivars were initially pearled at 20% (w/w) of grain weight corresponding to the outer layers; the residues (80%, w/w) which correspond to the internal fractions were milled at little particles size of 0.1mm of diameter, and were assessed for their fatty acid content. Results suggest that twenty-six (26) fatty acids were identified and confirmed by GC-MS analysis were found for all cultivars. All extracted fractions have an important feature of high level of linoleic acid (46.16 % for ‘Lemsi’ variety)oleic acid (25.45 % for Rihane variety), palmitic acid and α-linolenic acid (omega 3) methyl esters. These results contribute to enhancing the value of pearled barley flour as a good source of unsaturated and essential fatty acids which serve as functional food ingredients and dietary supplements.

Keywords: Hordeum vulgare, pearling, fatty acids, GC-MS



This article is published under license to Journal of New Sciences. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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