Total Phenols and Flavonoids in Germinated Barley Using Different Solvents.

Sprouts are a source of secondary metabolites as phenolic compounds. Germination and the use of solvents can affect their content. The aim of this work was to identify the total content of phenols and flavonoids in ungerminated and germinated (3, 5, and 7 days) Esmeralda and Perla barley. Different solvents (water, 50 % acetone, 80 % methanol, 80 % ethanol) were used to recover total phenols and flavonoids. The 7-day germination proved to be ideal for total phenol and flavonoid obtention from Esmeralda barley and the highest total phenol and flavonoid content in Perla variety was observed at 5 and 7 days of germination, respectively. Methanol and ethanol (80 %) yielded the highest extraction percentage of total phenols; 50 % acetone recovered the highest flavonoid concentrations in Esmeralda barley and 80 % methanol in Perla barley. The highest total phenol concentration was obtained from Perla samples at 13.60 mg GAE/g, and the highest total flavonoids were observed in Esmeralda barley at 1.73 mg QE/g. A high correlation was found between the concentration of phenols (0.995) and total flavonoids (0.780) with the radicle size in the Esmeralda samples.

Evaluation of microwave heating on the mechanical properties, ß-glucan, and fiber content of barley kernels.

BACKGROUND: Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. METHODS: The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method. RESULTS: The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. CONCLUSIONS: A few seconds of microwave heating is enough to increase barley’s value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components.

Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19.

Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.

Consumption Patterns of Energy Drinks in Adolescents and Their Effects on Behavior and Mental Health: A Systematic Review.

The aim of the current review was to analyze primary studies about energy drink consumption patterns in adolescents and their relationship with mental health. PubMed, PLOS ONE, PsycINFO, and ScienceDirect databases were searched to identify articles related to adverse effects of energy drinks in adolescents and young adults aged 11 to 18 years. Psychological and behavioral measures were based on validated screening tools used in various contexts, and bias was detected in energy drink consumption patterns. In regard to sex, boys consumed more energy drinks than girls, and a strong, positive association was reported between consumption and probability of risky behaviors; tendency for anxiety, depression, and impulsivity; poor academic performance; and sleep disturbances. A progressive increase in consumption was also noted of 25% to 75% within 5 years. Findings suggest that standardized consumption pattern assessment be included in evaluations of mental health to determine potential causal relationships. [Journal of Psychosocial Nursing and Mental Health Services, 60(2), 41-47.].