Divergence of barley and oat varieties according to the content of β-glucan (Short Communication)

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Published: May 18, 2017
DOI: https://doi.org/10.2298/JSC1610310010M
Keywords:
Avena sativa Hordeum sativum selection variability

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Stefan M. Marković
University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac
Nevena H. Đukić
University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac
Desimir Knežević
University of Priština, Faculty of Agriculture, Kosovska Mitrovica, Lesak, Kosovo and Metohia
Suzana V. Leković
University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac

Abstract

Barley and oat have been promoted for years as good sources of dietary fiber, especially β-glucan. Studies have shown a positive effect of bar­ley and oat β-glucan on human health and as a result, there has been an inc­reasing demand for β-glucans in the past decade. Thus, the variability of the β-glucan content was investigated in the grain of 10 barley and 10 oat varieties. The β-glucan contents were determined by the ICC Standard Method No 168. The content of β-glucan in the analyzed barley varieties were within the range 3.52–7.81 % and in analyzed oat varieties, the content of β-glucan were within the range of 3.15–7.28 %. Among analyzed barley varieties, Novosadski 314 contained the highest content of β-glucan (7.81 %), while Tomba had the high­est content of β-glucan (7.28%) in the analyzed oat varieties. Based on the results, it could be concluded that there is genetic diversity of oat and barley varieties with respect to their β-glucan content. This fact enables varieties with a high a nutritional capacity to be selected.

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How to Cite
[1]
S. M. Marković, N. H. Đukić, D. Knežević, and S. V. Leković, “Divergence of barley and oat varieties according to the content of β-glucan (Short Communication)”, J. Serb. Chem. Soc., vol. 82, no. 4, pp. 379–388, May 2017.
Issue
Vol. 82 No. 4 (2017)
Section
Biochemistry & Biotechnology

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Author Biographies

Stefan M. Marković, University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac

University of Kragujevac,

Faculty of Science,

assistent

Nevena H. Đukić, University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac

PhD Associate Prof.

University of Kragujevac,

Faculty of Science

Desimir Knežević, University of Priština, Faculty of Agriculture, Kosovska Mitrovica, Lesak, Kosovo and Metohia

University of Priština,

Faculty of Agriculture

Full professor 

 

Suzana V. Leković, University of Kragujevac, Faculty of Science, Radoja Domanovića 12 34000 Kragujevac

University of Kragujevac,

Faculty of Science,

PhD student

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