Vegetos
(An International Journal of Plant Research & Biotechnology)
Nutritional potential and phytochemical screening of traditional buckwheat and barley crops of the Trans-Himalaya region
Research Articles | Published: 05 June, 2023
First Page: 1071
Last Page: 1083
Views: 2685
Keywords: Buckwheat, Barley, Nutritional profile, Phytochemicals
Abstract
Over the last few decades, buckwheat (Fagopyrum sp.) and barley (Hordeum sp.) have attracted attention of food scientists because of their high nutritional value and increased demand. In trans-Himalaya region, where they are major grain crops, limited information on their cultivation and uses has been documented. The study aimed to determine the nutritional and phytochemical composition of Fagopyrum tataricum, F. esculentum, Hordeum vulgare and H. himalayens cultivated in the trans-Himalaya region along with a self-sustaining wild population of Fagopyrum sp. wild variety, commonly observed from this less traversed region of India. Results indicated significant variation in the nutritional values including total carbohydrates, starch, and protein contents among these crops. Each species had a unique profile that can be accounted for its proper nutritional and economic use. Mineral composition varied among the Fagopyrum species with most significant difference found for the content of calcium, iron and sodium. Quantification of phenols, flavonoids, and total polyphenols showed variation among the varieties of the same crop species. Gas chromatography mass spectrometry indicated 26, 33, and 15 compounds present in grains of F. tataricum, F. esculentum, and F. sp. wild variety, respectively. H. vulgare and H. himalayens had 26 and 32 compounds, respectively. All these compounds belong to diverse functional groups. Heat maps also illustrated the variable concentration of these compound classes in the grains. Our results indicated that these landraces are rich in nutrients, antioxidants and other phytochemicals, highlighting their great potential as nutraceutical foods. Among the crops considered in our study, the species, F. tataricum and H. himalayens hold great potential for cultivation as nutrient rich crops that can be grown in cold deserts of the Himalayan belt. These crops are adapted to low temperatures and can grow well at high altitudes and various kinds of environmental stress conditions. The study encourages the use of these functional foods as an excellent supplement or replacement for better health choices.
References
Agati G, Azzarello E, Pollastri S, Tattini M (2012) Flavonoids as antioxidants in plants: location and functional significance. Plant Sci 196:67–76. https://doi.org/10.1016/j.plantsci.2012.07.014
Ahmed M, Ji M, Sikandar A, Iram A, Qin P, Zhu H, Sun Z (2019) Phytochemical analysis, biochemical and mineral composition and GC-MS profiling of methanolic extract of chinese Arrowhead Sagittaria trifolia L. from Northeast China. Molecules 24:3025–3042. https://doi.org/10.3390/molecules24173025
Ali MY, Sina AAI, Khandker SS, Neesa L, Tanvir EM, Kabir A, Gan SH (2020) Nutritional composition and bioactive compounds in tomatoes and their impact on human health and disease. Rev Foods 10:1–32. https://doi.org/10.3390/foods10010045
Allen SE, Grimshaw HM, Parkinson JA, Quarmby C (1974) Chemical Analysis of Ecological materials. Blackwell Scientific Publications, London
ASTM (2007) Standard Test Method for Chemical Analysis of Wood Charcoal. ASTM International, Conshohocken, PA, pp 1762–1784
Avtsyn AP, Zhavoronkov AA, Rishe AA, Strochkova LS (1991) Microelements of man: etiology classification organopathology. Medicine, Moscow, Russia, p 496. ISBN 5-225-02128-X
Balamurugan R, Stalin A, Ignacimuthu S (2012) Molecular docking of γ-sitosterol with some targets related to diabetes. Eur J Med Chem 47:38–43. https://doi.org/10.1016/j.ejmech.2011.10.007
Behall KM, Scholfield DJ, Hallfrisch J (2004) Lipids significantly reduced by diets containing barley in moderately hypercholesterolemic men. J Am Coll Nutr 23(1):55–62. https://doi.org/10.1080/07315724.2004.10719343
Biel W, Kazimierska K, Bashutska U (2020) Nutritional value of wheat, triticale, barley and oat grains. Acta Sci Pol Zootech 19(2):19–28. https://doi.org/10.21005/asp.2020.19.2.03
Bingham SA, Day NE, Luben R, Ferrari P, Slimani N, Norat T, Riboli E (2003) Dietary fibre in food and protection against colorectal cancer in the european prospective investigation into cancer and nutrition (EPIC): an observational study. The Lancet 361(9368):1496–1501. https://doi.org/10.1016/S0140-6736(03)13174-1
Bishnoi SK, Patial M, Lal C, Verma RPS (2022) Barley breeding. In: Kumar D (ed) Fundamentals of Field Crop breeding, 1 edn. st edn. Springer, Springer Nature, Singapore, pp 259–308. https://doi.org/10.1007/978-981-16-9257-45
Bonafaccia G, Marocchini M, Kreft I (2003) Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem 80:9–15. https://doi.org/10.1016/S0308-8146(02)00228-5
Bourdon I, Yokoyama W, Davis P, Hudson C, Backus R, Richter D, Schneeman BO (1999) Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan. Am J Clin Nutr 69(1):55–63. https://doi.org/10.1093/ajcn/69.1.55
Chandra R, Uniyal VP (2021) Assessment of local adaptive capacity of mountain farmers: a way forward for sustainable livelihood development. Asia J Agric Rural Dev 31(2):172–194. https://doi.org/10.1177/10185291211069753
Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric method. J Food Drug Anal 10(3):178–182. https://doi.org/10.38212/2224-6614.2748
Chao PDL, Hsiu SL, Hou YC (2002) Flavonoids in herbs: Biological fates and potential interactions with xenobiotics. J Food Drug Anal 10(4):219–228. https://doi.org/10.38212/2224-6614.2738
Chrungoo NK, Dohtdong L, Chettry U (2016) Genome plasticity in buckwheat. In: Rani V (ed) Gene Pool Diversity and Crop Improvement, 1st edn. Springer, International Publishing Switzerland, pp 227–239. https://doi.org/10.1007/978-3-319-27096-87
De Bock P, Daelemans L, Selis L, Raes K, Vermeir P, Eeckhout M, Van Bockstaele F (2021) Comparison of the chemical and technological characteristics of whole meal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds. Foods 10(3):651. https://doi.org/10.3390/foods10030651
Deng J, Liu R, Lu Q, Hao P, Xu A, Zhang J, Tan J (2018) Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. Food Chem 252:243–249. https://doi.org/10.1016/j.foodchem.2018.01.115
FAOSTAT (2020) Production/yield quantities of buckwheat in World (Total) 2018. http://www.fao.org/faostat/en/#data/QC/visualize, Accessed date: February 6, 2020
Folin O, Denis W (1915) On starvation and obesity, with special reference to acidosis. J Biol Chem 21(1):183–192
Gasiorowski H (2008) Buckwheat (part 2). Nutritional and chemical characteristics. PrzeglÄ d Zbożowo-Młynarski 52:14–17
Ge RH, Wang H (2020) Nutrient components and bioactive compounds in Tartary buckwheat bran and flour as affected by thermal processing. Int J Food Prop 23(1):127–137. https://doi.org/10.1080/10942912.2020.1713151
Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Li W (2021) The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem 335–127655. https://doi.org/10.1016/j.foodchem.2020.127655
Gins МS, Gins VK (2011) Physiological and biochemical basis of introduction and selection of vegetable cultures. Мoscow, Russia: PFUR. 190 p. ISBN 978-5-209- 03960-0
Gulcin I (2012) Antioxidant activity of food constituents: an overview. Arch Toxicol 86(3):345–391. https://doi.org/10.1007/s00204-011-0774-2
Hedge JE, Hofreiter BT, Whistler RL (1962) Carbohydrate Chemistry, vol 17. Academic Press, New York, pp 371–380
Huang Y, Wu X, Zhang H, Liu Q, Wen M, Yu J, Wang M (2023) Electron beam irradiation as a physical modification method to deform the properties and structures of Tartary buckwheat starch: a perspective of granule and crystal. Radiat Phys Chem 202:110517. https://doi.org/10.1016/j.radphyschem.2022.110517
Ikeda K, Asami Y (2000) Mechanical characteristics of buckwheat noodles. Fagopyrum 17:67–72
Ji X, Han L, Liu F, Yin S, Peng Q, Wang M (2019) A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill). Int J Biol Macromol 127:204–209. https://doi.org/10.1016/j.ijbiomac.2019.01.043
Joshi DC, Chaudhari GV, Sood S, Kant L, Pattanayak A, Zhang K, Fan Y, Janovska D, Meglic V, Zhou M (2019) Revisiting the versatile buckwheat: reinvigorating genetic gains through integrated breeding and genomics approach. Planta 250:783–801. https://doi.org/10.1007/s00425-018-03080-4
Kametani T, Furuyama H (1987) Synthesis of vitamin D3 and related compounds. Med Res Rev 7(2):147–171. https://doi.org/10.1002/med.2610070202
Kasar C, Thanushree MP, Gupta S, Inamdar AA (2021) Milled fractions of common buckwheat (Fagopyrum esculentum) from the himalayan regions: grain characteristics, functional properties and nutrient composition. J Food Sci Technol 58:3871–3881. https://doi.org/10.1007/s13197-020-04848-x
Karkee A, Ghimire KH, Joshi BK (2020) Evaluation of Naked barley landraces for agro-morphological traits. J Nep Agric 6:34–43. https://doi.org/10.3126/jnarc.v6i0.28112
Kaur M, Sandhu KS, Arora A, Sharma A (2015) Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT-Food Sci Technol 62(1):628–632. https://doi.org/10.1016/j.lwt.2014.02.039
Khattri MB, Pandey R (2021) Agricultural adaptation to climate change in the trans-Himalaya: a study of Loba community of Lo-manthang, Upper Mustang, Nepal. Int J Anthropol 5(1):1–33. https://doi.org/10.1186/s41257-020-00039-w
Kumar O, Singh SK, Latare AM, Yadav SN (2018) Foliar fertilization of nickel affects growth, yield component and micronutrient status of barley (Hordeum vulgare L.) grown on low nickel soil. Arch Agron Soil Sci 64(10):1407–1418. https://doi.org/10.1080/03650340.2018.1438600
Kumari A, Chaudhary HK (2020) Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas. Cric Rev Biotechnol 40(4):539–554. https://doi.org/10.1080/07388551.2020.1747387
Lowry OH, Rosenbrough NJ, Farr AL, Randall RJ (1951) Protein measurement with folin phenol reagent. J Biol Chem 193:265–275
Maathuis FJ, Ichida AM, Sanders D, Schroeder JI (1997) Roles of higher plant K + channels. Plant Physiol 114(4):1141. https://doi10.1104/pp.114.4.1141
Maikhuri RK, Rao KS, Semwal RL (2001) Changing scenario of himalayan agroecosystems: loss of agrobiodiversity as an indicator of global environmental change impacts monitoring in central Himalaya, India. Environmentalist 21(1):23–39. https://doi.org/10.1023/A:1010638104135
Maikhuri RK, Semwal RL, Rao KS, Nautiyal S, Saxena KG (1997) Eroding traditional crop diversity imperils the sustainability of agricultural systems in Central Himalaya. Curr Sci 73(9):777–782
Malik CP, Singh MB (1980) In: Plant Enzymology and Histo-Enzymology. Kalyani Publications, New Delhi
Maynard AJ (1970) Methods in Food Analysis Academic Press. New York. P- 176
McKay DL, Chen CYO, Zampariello CA, Blumberg JB (2015) Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food Chem 168:233–240. https://doi.org/10.1016/j.foodchem.2014.07.062
Mengesha MH (1966) Chemical composition of teff (Eragrostis tef) compared with that of wheat. barley and grain sorghum Econ Bot 20(3):268–273. https://doi.org/10.1007/BF02904277
Mitchel EJ, McCann RA (2003) Skin tumor promotion by vitamin E in mice: amplification by ionizing radiation and vitamin C. Cancer Detect Prev 27(2):102–108. https://doi.org/10.1016/s0361-090x(03)00028-x
Nechaev SY, Lutay AV, Vlassov VV, Zenkova MA (2009) Non-enzymatic template-directed recombination of RNAs. Int J Mol Sci 10(4):1788–1807. https://doi.org/10.3390/ijms10041788
Nepali B, Bhandari D, Shrestha J (2019) MINERAL NUTRIENT CONTENT OF BUCKWHEAT (Fagopyrum esculentum). Malays J Sustain Agric 3(1):1–4. https://doi.org/10.26480/mjsa.01.2019.01.04
Panda S, Jafri M, Kar A, Meheta BK (2009) Thyroid inhibitory, antiperoxidative and hypoglycemic effects of stigmasterol isolated from Butea monosperma. Fitoterapia 80(2):123–126. https://doi.org/10.1016/j.fitote.2008.12.002
Pandey S (2022) Nutritional aspects and health implications of gluten-free products. In: Singh N (ed) Challenges and Potential Solutions in Gluten Free Product Development, 1st edn. Springer, Cham pp17-34. https://doi.org/10.1007/97830308869742
Rana JC, Chauhan RC, Sharma TR, Gupta N (2012) Analyzing problems and prospects of buckwheat cultivation in India. Eur J Plant Sci Biotechnol 6(2):50–56
Rashid M, Akter M, Uddin J, Islam S, Rahman M, Jahan K, Sadik G (2023) Antioxidant, cytotoxic, antibacterial and thrombolytic activities of Centella asiatica L.: possible role of phenolics and flavonoids. Clin Phytoscience 9(1):1–9. https://doi.org/10.1186/s40816-023-00353-8
Rasul G, Hussain A, Mahapatra B, Dangol N (2018) Food and nutrition security in the Hindu Kush Himalayan region. J Sci Food Agri 98(2):429–438. https://doi.org/10.1002/jsfa.8530
Saeed N, Khan MR, Shabbir M (2012) Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC complement. Altern Med 12(1):1–12. https://doi.org/10.1186/1472-6882-12-221
Sec P, Garaiova M, Gajdos P, Certik M, Griac P, Hapala I, Holic R (2015) Baker’s yeast deficient in storage lipid synthesis uses cis-vaccenic acid to reduce unsaturated fatty acid toxicity. Lipids 50(7):621–630. https://doi.org/10.1007/s11745-015-4022-z
Shmalko NA, Roslyakov YF (2011) Amaranth in food industry. Krasnodar: Prosvescheinie-Yug
Singh M, Malhotra N, Sharma K (2020) Buckwheat (Fagopyrum sp.) what can they contribute towards nutritional security of changing world? Genet Resour Crop Evol 67(7):1639–1658
Skrabanja V, LiljebergElmståhl HG, Kreft I, Björck IM (2001) Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agric Food Chem 49(1):490–496. https://doi.org/10.1021/jf000779w
Small E (2017) Buckwheat–the world’s most biodiversity-friendly crop? Biodiversity 18(2–3):108–123. https://doi.org/10.1080/1488838620171332529
Somogyi M (1952) Estimation of sugars by colorimetric method. J Biol Chem 200–245
Starlin T, Prabha PS, Thayakumar BKA, Gopalakrishnan VK (2019) Screening and GC-MS profiling of ethanolic extract of Tylophora pauciflora. Bioinformation 15(6):425–430. https://doi.org/10.6026/97320630015425
Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL (2001) Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. J Cereal Sci 33(3):271–278. https://doi.org/10.1006/jcrs.2001.0366
Sun L, Wang X (1999) Genetic diversity of chinese hull-less barley germplasm and its utilization. Plant Genet Resour Newsl Med Sci Hist Soc 120:55–57
Thayumanavan B, Sadasivam S (1984) Physicohemical basis for the preferential uses of certain rice varieties. Plant Foods Hum Nutr 34:253–259
Theobald HE, Wishart JE, Martin PJ, Buttriss JL, French JH (2006) The nutritional properties of flours derived from Orkney grown barley (Hordeum vulgare L). Nutr Bull 31(1):8–14. https://doi.org/10.1111/j.1467-3010.2006.00528.x
Verardo V, Arraez-Roman D, Segura-Carretero A, Marconi E, Fernandez- Gutierrez A, Fiorenza-Caboni M (2010) Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography electrospray ionization-time of flight-mass spectrometry (RP-HPLCeESI-TOFMS). J Cereal Sci 52:170–176. https://doi.org/10.1016/j.jcs.2010.04.009
Xu F, Huang X, Wu H, Wang X (2018) Beneficial health effects of lupenonetriterpene: a review. Biomed Pharmacother 103:198–203. https://doi.org/10.1016/j.biopha.2018.04.019
Yadav RK, Gautam S, Palikhey E, Joshi BK, Ghimire KH, Gurung R, Dhakal R (2018) Agro-morphological diversity of nepalese naked barley landraces. Agric Food Secur 7(1):1–12. https://doi.org/10.3126/jnarc.v6i0.28112
Zhang ZL, Zhou ML, Tang Y, Li FL, Tang YX, Shao JR, Wu YM (2012) Bioactive compounds in functional buckwheat food. Int Food Res J 49(1):389–395. https://doi.org/10.1016/j.foodres.2012.07.035
Zhang YN, Zhang HJ, Wu SG, Wang J, Qi GH (2018) Dietary manganese supplementation affects mammillary knobs of eggshell ultrastructure in laying hens. Poult Sci 97(4):1253–1262. https://doi.org/10.3382/ps/pex419
Zheng B, Zhong S, Tang Y, Chen L (2020) Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo. Food Chem 310:125979–125989. https://doi.org/10.1016/j.foodchem.2019.125979
Zhu F, Du B, Xu B (2015) Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China. J Cereal Sci 65:43–47. https://doi.org/10.1016//j.jcs.201
Author Information
Department of Botany, University of Delhi, Delhi, India